THE RECIPE FOR THE NEW DISNEY FILM MERIDA - LEGEND OF THE HIGHLANDS

1. Preheat the oven to 160°C. Line a baking sheet with parchment paper and set aside. Using a hand mixer, cream together the butter and sugar. Add both types of flour & salt and mix together very briefly (1 minute) with the mixer. Knead the dough together by hand. The dough is relatively dry. That's right!

2. For triangles: Divide the dough into four equal pieces, each about 145g. Shape each piece into a disc (12 cm diameter, 1 cm thick) directly on the baking sheet. Using a large knife, cut each slice into 8 pieces, but don't cut all the way through. The pieces should still be connected. Shortly after baking, the triangles are cut, see point 3.
   For rectangles: Cut the dough in half. Shape each piece into a rectangle, 6 cm deep, 2 cm thick. Cut into 1 cm thick slices and place on the baking sheet.
   For circles: Form dough into a stick, approx. 4 cm in diameter. Cut into slices approx. 1 cm thick and place on the baking sheet. Make sure the shape stays round.
   For all shortbreads: Prick a pattern in the dough with a fork. This also prevents the dough from rising during baking.

3. Bake for 17 minutes until the shortbreads have turned a light golden colour. Allow to cool for 5 minutes before cutting all the way through the circles for the triangles with a knife. Allow all varieties to cool completely before placing the pastry on a plate. While the pastry is still warm, it's very fragile, so be careful!

Tips:

"I traveled to Glasgow on a treasure hunt to find the perfect shortbread. Traditionally it's made with oat flour, which is almost impossible to get here. However, the perfect fine and sandy texture of an optimal shortbread can also be achieved with rice flour. Hence Under no circumstances should normal flour be substituted for the rice flour."