18 Traditional British Desserts to Celebrate King Charles' Coronation

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Scottish Shortbread (Buttered Cookies)

This creamy, lightly-sugared cookie hails from Scotland. Its name has been attributed to Mary, Queen of Scots, who had a love for this buttery treat. These days, it's usually enjoyed alongside a cup of tea.

Ingredients for 32 cookies:

• 2 cups (450 g) salted butter
• 1 cup (170 g) light brown sugar
  
• 1/2 tsp vanilla extract
• 4 1/4 cups (550 g) flour
• Fleur de sel

Instructions:

1. Preheat the oven to 325°F (160°C). Line 2 baking sheets with parchment paper. 
2. Add the butter and cream to a large bowl. Using an electric hand mixer, cream the ingredients on high for 5 min. until the mixture is light and fluffy.
3. Scrape the sides to gather the preparation in the center of the bowl. Reduce the speed to low, and add the vanilla extract. Gradually add the flour.
4. Mix until everything is just combined (don't overmix). then shape the dough into a rectangle and cover with cling wrap. Chill in fridge for 1 hour.
5. Flour a clean work surface, and place the dough in the center. Roll the dough into a sheet of 0.5-inch thickness. Add more flour as needed, to prevent the dough from sticking.
6. Using a large knife, slice the dough into 32 pieces that are 2.5 x 1 inch in size. Use a fork to poke holes across the surface of each cookie in even lines.
7. Carefully transfer the cookies to the baking trays, leaving a 1.5-inch space between them. Bake for 20 min. until the cookies are golden around the edges. Remove from the oven and and immediately sprinkle with fleur de sel. Let cool for 5 min.
8. Enjoy!