Scottish Shortbread Crumbs

Preparation info
  • Yield:

    600 g

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • Butter, soft 210 g 7.41 oz 35%
  • Sugar


  1. Line a half sheet pan with a nonstick rubber mat.
  2. Cream the butter with the sugar in an electric mixer fitted with a paddle attachment until it is light and fluffy.
  3. Stop the mixer and add all the flours and salt. Pulse the mixer until a homogenous mass is obtained.
  4. Spread it evenly onto the prepared sheet pan until it is about