Recipe for butter biscuits with 4 ingredients: Queen Victoria’s favorites

If you don’t believe that the best biscuits are made only with butter, flour, sugar and some salt, you only have to try to make them. This was Queen Victoria’s favorite cookie recipe, and rightly so, because it makes a surprisingly crispy butter cookie. When I read in Tom Parker Bowles’ Cooking and the Crown that the queen ate these cookies every day, I knew I had to try them right away. The well-known, author and taste critic, besides the son of Queen Camilla, Tom Parker Bowles, includes in his best seller book, the particular recipe for Balmoral Shortbread and describes them as Victoria’s favorite afternoon snack of Edward VII. Butter biscuits – Shortbread Materials: 1 cup (227 g ) light butter softened 1/2 cup (100 g) sugar 1/2 teaspoon salt 2 cups (240 g) flour for all uses Execution: Beat the butter, sugar and salt in the mixer with the feather, until white and fluffy, about 2 minutes. Add the flour and mix at low speed until it becomes a tight dough. The dough may look very dry at first, but we continue to mix, scraping the sides of the bowl with a rubber spatula for sticky residues. Stop mixing as soon as the mixture is combined and do not beat too much. We put a large piece of plastic membrane on the counter. Remove the dough from the mixer’s bowl on the plastic membrane. We form a cane like the chocolate trunk, 6-8 cm in diameter. We use the membrane to shape the dough without sticking to our hands. Close the dough in the plastic and refrigerate for at least 1 hour. Preheat the oven to 170 degrees and place the baking pan with parchment paper. With a sharp knife, cut the cane into 1 cm thick trays. Place them in the baking pan, make in the center 6 holes, 3 up, 3 down, with a toothpick, and sprinkle with some crystalline sugar. Bake the biscuits until they start to become slightly golden at the bottom and edges, about 20 minutes, turning the baking pan in half a year. Allow the cookies to cool in the baking pan, outside the oven, of course, for 10 minutes before transfer to a grill to cool completely. Butter biscuits can be stored in an airtight container for 1 week. It’s hard to believe they get even better, but the buttery taste actually improves over time.