Ever thought of grating your shortbread dough? Here's a reason to do just that! By breaking up the dough into small bits, you're able to get an extremely soft and luscious cookie, something that you probably wouldn't get if you just rolled the dough.
By avoiding the use of pressure, the dough bakes with all the air pockets between the grated pieces, melding into an almost fluffy result which crumbles beautifully and melts in your mouth. The glue for the two pieces is a jam that can be any choice of fruit jam.
The dough can also be frozen for up to one month.
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