I learned this Scottish shortbread recipe from Elaine, the owner of Two Hillside Crescent, when I stayed at her B&B in Edinburgh. Located in a Georgian Townhouse--the room, service and food were unforgettable. One day after hiking in Holyrood Park, Elaine came out with tea and shortbread cookies. The cookies were perfectly crisp and buttery—they hit the spot. Luckily, she was generous enough to share the recipe with me. These cookies are incredible by themselves but even better as alfajores. I’m sure you’ll love this recipe!
ngredients for Shortbread:
- 12 oz (2.5 cups) Plain flour
- 8 oz (2 sticks) Soft butter
- 4 oz (1 cup + 1 Tbsp) granulated sugar
- 2 oz (5 Tbsp) cornstarch
- 8 oz of dulce de leche (store bought or home-made)
Preheat oven to 325 degrees Fahrenheit.
Cream the butter and sugar together until it turns pale. Mix the cornstarch and flour well with a whisk. Sift the flour and cornstarch mixture into a bowl. Mix the creamed butter and sugar mixture with the flour and cornstarch mixture until uniform. Knead the mixture together just until it comes together as a dough.
Roll the dough into an even cylinder. Put a ¼ cup of turbinado sugar on your working surface and coat the outside of the roll with the sugar. Cover the roll with plastic wrap and let the dough rest in the refrigerator for at least an hour.
Take the roll and cut into ¼ inch discs. Bake the cookies on parchment paper or on a Silpat at 325 degrees Fahrenheit for 30 – 35 minutes until the cookies start to become pale brown and crisp.
Let the cookies cool. When the shortbread is cool, spread the dulce de leche in between two cookies and press the cookies together like a sandwich. Repeat for all cookies.
Recipe makes around 15 alfajores.