Jeff Bland is the executive chef of the Balmoral Hotel where I spent my first night in Scotland. He is responsible for a team of 36 chefs in 4 restaurants (including the Michelin starred Number One) and 1 bar. The hotel is just incredible, judge for yourself:
When you arrive in your room at the hotel a very nice box filled with some shortbreadsthe delicious small shortbread shortbreadis waiting for us. Cherry on the cake (cerise sur le gâteau in english in the text), there is HIS recipe inside 🙂 This is the one I share with you today.
For about thirty shortbread :
- 480 g flour
- 320 g of butter
- 160 g of sugar
- 1 pinch of salt
Cut the butter into cubes. Put all ingredients in a bowl and mix. Form the dough into a ball. Do not overmix.
Roll out with a rolling pin, then cut out small rounds of dough 4 or 5 cm in diameter with a circular cutter.
Put them on a baking tray covered with baking paper and bake in a preheated oven at 180°C for 10 to 15 minutes. As soon as the edges start to colour slightly it is ready.
Let cool and enjoy!
The Balmoral Hotel – 1 Princes street, Edinburgh
The Balmoral Hotel