Praline Scottish Shortbread
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
A buttery shortbread infused with praline and a hint of Scottish charm.
Ella x
Ingredients
- 250 gbutter
- 150 ggranulated sugar
- 200 gall-purpose flour
- 1 gsalt
- 100 mlpraline syrup
- 2 egglarge eggs
- 50 gunsalted butter, melted
Detail level
Instructions
- 1
Preheat the oven to 180°C (350¿t). Line a baking sheet with parchment paper.
Tip: For a crisper shortbread, bake for 35 minutes.
- 2
In a medium bowl, whisk together the flour and salt.
Tip: Ensure the flour is evenly coated with salt.
- 3
In a large bowl, cream the butter and granulated sugar until light and fluffy.
Tip: Aim for a smooth, creamy consistency.
- 4
Add the praline syrup and mix until well combined.
Tip: Be careful not to overmix.
- 5
Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next.
Tip: This will ensure a tender shortbread.
- 6
Gradually add the flour mixture to the wet ingredients and mix until a dough forms.
Tip: Be patient and don't overwork the dough.
- 7
Turn the dough onto a lightly floured surface and knead a few times until it comes together.
Tip: This will help the shortbread retain its shape.
- 8
Roll out the dough to a thickness of about 1.5 cm (0.6 in) and cut into desired shapes.
Tip: You can use a cookie cutter or the rim of a glass for a rustic look.
- 9
Place the shortbread on the prepared baking sheet and bake for 20-25 minutes, or until lightly golden.
Tip: Keep an eye on the shortbread during the last 5 minutes of baking.
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