Shortbread scottish cookies

• Preheat the oven to 150 ºC.
• Sieve the icing sugar.
• Clarify the butter: Melt the butter in bain-marie, on a very low heat. It is very important not to stir the butter, once melted remove the foam and discard.
• The butter is the bright yellow liquid that is taken from the top with a small saucepan, and then placed in another container, while the residue stays at the bottom.
• The reference weight for the butter is the weight of the clarified butter.
• Add the icing sugar to the butter.
• Sieve the flour and add it to the mixture. Do not overwork the dough.

To shape it

• Line the with greaseproof paper. Place a’ frame’ previously greased around it.
• Pour the dough into it.
• Cover it with a plastic wrap and extend.
• Store the dough in the fridge for 2 hours.
• With a ruler, mark strips which are 2 cm thick and 7 cm long. (This will be the size of the cookies).
• Prick the biscuits with a fork pricking all the way through the dough in an evenly spaced way.

Baking

• Bake at 150 ºC for approximately 45 minutes with double baking trays (be careful not to use direct heat on the mold). The cookies should be lightly browned.
• Let the dough cool inside the mould.
• Once cooled divide with a knife and cover the edges with sugar.