常常在旅遊書上看到有人推薦「英式奶油酥餅」，以為是和台灣奶油酥餅差不多的東西，一直沒特別留意。
上禮拜，偶然從一個朋友那裡吃到了號稱這裡最有名的英式奶油酥餅Dean's，重重的奶油味帶著酥鬆的口感，我只能說：超好吃啦！
I used to see recommendations of 'Scottish shortbread biscuits' in some travel guide books. The Mandarin translation of it sounds like a local Taiwanese dessert, so I didn't really feel like trying it.
Thank to my friend, I finally had a try of the famous "Dean's" shortbread biscuits last week. The creamy flavor and the crumbly texture definitely made the perfect taste of it!
因為Dean's實在太貴了，我們便買了材料決定自己動手做。
We like it so much that we decided to make it by ourselves, for the Dean's is a bit too pricy for us.
材料只有三樣，步驟也蠻簡單的。
All we need are only three ingredients with an easy recipe.
材料/ Ingredients：
純麵粉/ Plain flour：180g/ 6oz (也可以混搭140g麵粉和40g米粉，讓口感更酥鬆/ Or 140g plain flour and 40g rice flour to make a better sandy texture)
含鹽奶油/ Salted butterr：125g/ 2oz
細白砂糖/ Caster sugar ：55g/ 2oz
材料都準備好了，就開始吧！
So here starts our bakery!
先把奶油置於室溫軟化，加入砂糖攪拌。
Soften the butter with a room temperature and stir with caster sugar until smooth.
加入過篩麵粉，攪拌至質地光滑。
Pat in the sieved flour and get a smooth paste.
輕輕的將麵團塑形至厚度一公分塊狀，放在鋪好烘焙紙的烤盤上。記得不要太用力壓麵糰，不然烤出來的餅乾會不夠酥鬆哦！
Shape the paste into 1-cm-thick pieces gently and put on the baking tray with baking paper.
Try not to press the paste hard to avoid making it hardened.
接著，放入冰箱冷卻15分鐘。
放進冰箱前，可依個人喜好再灑上一點糖粉。
Chill in the fridge for 15 minutes.
It's optional to scatter some extra sugar on the top before putting into the fridge.
事先將烤箱預熱150度，就可以直接將從冰箱拿出來的材料放入烤箱啦！
烘焙時間約1小時，烤至漂亮的金黃色即可。時間可能須依照餅乾厚度微調哦！
Pre-heat the oven to 150C, put the tray in it, and bake for an hour until it turns golden-brown.
The time may be slightly adjusted due to the thickness of the paste.
剛烤好的餅乾會有些偏軟，放涼再吃口感會更好！
Cool it aside for a few minutes when it's done.
人生中第一次烤餅乾就這樣獻給英式奶油酥餅了。(雖然好像不小心烤太久，邊緣顏色有點太深......)
不過還好朋友都說好吃，下次一定會大成功啦！
This was actually my first baking practice.
Although I seemed to overbake it a bit......my friends and I did enjoy it a lot!
Good luck for our next try!
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