Scottish butter shortbread

Directions

1. Combine the flour, sugar, and salt, add the butter cut into pieces, and, using two forks, work the ingredients together until you have a coarse, crumbly texture. ⏱ ≈ 10 min
2. Knead quickly until you have a smooth dough, form it into a ball, wrap it in a cloth or cling film, and place it in the refrigerator for 30 minutes. ⏱ 30 min
3. Place the dough on a baking sheet lined with parchment paper and gently flatten it, without losing its density, until you have a layer about 0.5 cm thick. Prick the entire surface with a fork and mark the areas with a rolling pin, without cutting all the way through, creating pieces approximately 2.5 x 5 cm in size. ≈ 3 min
4. Bake in a preheated oven at 180 °C (350 °F) for 20 to 25 minutes, or until the edges are golden brown. ⏱ 25 min
5. Remove from the oven, allow to cool completely, then cut out the cookies using the pre-drawn shapes. ⏱ ≈ 20 min