HYSapientia Air Fryer Oven Recipes—

Recipe Master

HYSA KITCHEN

Scottish Shortbread

This air fryer oevn recipe shows you how to make crunchy, classic Scottish shortbread entirely in your countertop air fryer oevn. Using just a few simple ingredients like butter, flour and sugar, you can whip up these famous melt-in-your-mouth shortbread cookies that are perfectly crispy on the outside and tender inside. With no oven needed, this easy recipe relies on the air fryer oevn's convection heat to evenly bake the buttery, rich shortbread. Make your kitchen smell amazing and enjoy these crunchy, nostalgic shortbread cookies the classic way with the shortcut of using an air fryer oevn!

15 MinsTime

MediumSkill

3 PEOPLEServes

Operating Steps

STEP 1
Put the flour into a bowl and mix in the butter, which should be at room temperature, then add the sugar and vanilla extract and mix with your hands until you have a dough.
STEP 2
Prepare your baking tins with greaseproof paper
STEP 3
Bake in the HYSapientia air fryer oven at 160 for 15 mins
STEP 4
For the shortbread fingers, I rolled them out and shaped them neatly.
STEP 5
Roll out the dough to 1/2 inch thick and for the petticoat tails, put some dough in the tin and press until flat.
STEP 6
I used a fork to poke holes in both, which makes the shortbread crispier and helps it absorb moisture, leaving a buttery taste throughout. Sprinkle with granulated sugar.

Required materials

Current step details

375gplain flour
250gbutter
125ggranulated sugar
Dash of vanilla extract
Pinch of salt

Cooking utensils used

HYSapientia 24L 10-in-1 Digital Air Fryer Oven

$199

Scottish Shortbread

15 MinsTime

MediumSkill

3 PEOPLEServes

Operating Steps

01. Put the flour into a bowl and mix in the butter, which should be at room temperature, then add the sugar and vanilla extract and mix with your hands until you have a dough.

02. Prepare your baking tins with greaseproof paper

03. Bake in the HYSapientia air fryer oven at 160 for 15 mins

04. For the shortbread fingers, I rolled them out and shaped them neatly.

05. Roll out the dough to 1/2 inch thick and for the petticoat tails, put some dough in the tin and press until flat.

06. I used a fork to poke holes in both, which makes the shortbread crispier and helps it absorb moisture, leaving a buttery taste throughout. Sprinkle with granulated sugar.

Required materials

375g plain flour

250g butter

125g granulated sugar

Dash of vanilla extract

Pinch of salt