Amelie is looking for THE recipe shortbreads (small shortbread from Scotland) that could replace a secret family recipe which has been lost. Several attempts have brought her closer to this goal but none fully meets the childhood memories. I had a little hope of help, when she told me she did not know Pascale Weeks, specialist and other dessert biscuits Anglo-Saxon. Here is my contribution to the quest with a recipe from the little book Cookies, muffins & co (to purchase emergency if you have not yet). I'm obviously not an expert , but they really liked me and taste was very similar to those found in trade (lightly salted, and crisp shortbread both, yum…). I await Amélie's verdict!

Shortbread

Prep: 15mins
Cooking: 20mins

Recipe by Pascale Weeks in her book Cookies, muffins & co

- 150g plain flour
- 50g of brown sugar + 1 tablespoon for decoration
- 100g de beurre demi-sel mou
- 2 tablespoons milk

Pre-heat the oven to 180°C/Gas 4.

Mix sugar and flour in a bowl. Add the butter cut into small pieces, mixing with the tip of your fingers.

Add milk and mix until you get a soft dough.

Spread the dough on a floured surface, about 8mm thick. With a knife, cut the dough sticks about 7cm long and 1.5 cm wide.

Place biscuits on a baking sheet on a sheet of parchment paper. Using a fork, sting sticks 2 holes every 1.5 cm (or 5 After two small holes). Sprinkle shortbread with brown sugar .

Bake about 20 minutes at 180 ° (check according to the power of the oven). The cookies are beginning to emerge blondir (they must not be overcooked).