Brown Sugar Scottish Shortbread
User Reviews
4.6
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Prep Time
30 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
48
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Calories
128 kcal
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Course
Baked Goods
Brown Sugar Scottish Shortbread
Description
Brown Sugar Scottish Shortbread is made by creaming together softened unsalted butter and packed brown sugar, then gradually incorporating all-purpose flour and a pinch of salt to form a dough. After kneading briefly, the dough is rolled to a quarter to half-inch thickness and cut into shapes. The cookies are pricked to prevent puffing and baked at 325°F for 20 to 25 minutes, taking care not to let them brown to preserve their pale color and delicate texture. Once slightly cooled on the baking sheet, they are transferred to a rack to finish cooling.
The brown sugar adds a subtle caramel flavor that deepens the traditional shortbread profile, while the crisp yet tender texture ensures they melt softly on the tongue. Because the cookies remain pale and do not brown, the baking requires attention to avoid overcooking.
These shortbread cookies can be served as a classic treat with tea or coffee. They also freeze well for up to three months if stored airtight, maintaining their texture and flavor for future enjoyment. Optional shaping methods include baking the dough in a pan and cutting after baking for easier handling.
Ingredients
- 2 cups butter unsalted, softened
- 1 cup brown sugar packed
- 4 ½ cups all-purpose flour
- ½ teaspoon salt
Instructions
- Preheat oven to 325℉ (165℃).
- Cream the butter and brown sugar together in a large bowl with a mixer. Add 3 to 3 3/4 cups flour, one cup at a time, mixing well after each cup. Sprinkle your work surface with the remaining flour. Knead the dough a few times until it comes together, then roll it out with a rolling pin so that it's about ¼ to ½ an inch in thickness.
- Use either a 2-inch cookie cutter or a shortbread cooking cutter to cut your cookies into desired shape. Prick with fork or a toothpick so make little holes in the cookies and place on ungreased baking sheets.
- Bake at 325℉ (165℃) for 20 to 25 minutes. Do not let them get brown. Remove from the oven. Do not let them get brown. Remove from the oven. Let the cookies cool on baking sheets for 5 minutes before transferring them to a rack to finish cooling.
Notes
- You can press the dough into a parchment-lined pan and cut the shortbread after baking for uniform shapes and easier handling.
- If using salted butter, omit the added salt in the recipe to prevent an overly salty taste.
- Store baked shortbread in an airtight container in the freezer for up to 3 months to preserve freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48Serving
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 128kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 27mg | 1% |
| Potassium | 21mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 4g | 8% |
| Vitamin A | 236IU | 5% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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