Easy Scottish Shortbread Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Additional Time
2 hrs
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Total Time
2 hrs 50 mins
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Servings
30 cookies
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Calories
102 kcal
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Course
Baked Goods
Easy Scottish Shortbread Recipe
Description
The Easy Scottish Shortbread Recipe starts with creaming butter with sugar and vanilla extract. Flour, cornstarch, and salt are mixed and gradually added, forming a firm dough. After a gentle knead, the dough is pressed into a pan and scored or pricked to encourage even baking and traditional texture. The dough rests chilled to firm the butterfat, which is key in achieving the characteristic crumbly, yet crisp pastry.
Baking is done at a moderate temperature until the shortbread is set and just turning golden, preserving that delicate buttery crumb. The recipe flexibility supports shaping cookies by cutters or bars and urges caution in flour measurement and mixing to avoid dryness.
Serving suggestions include enjoying shortbread plain or dipped in various chocolates, with options to add extracts like almond or orange for subtle flavor shifts. Quality butter and measuring flour by spooning and leveling ensure the best texture.
The recipe notes explain ways to correct common issues such as crumbly dough by kneading or adding moisture and recommend storage and add-ins for flavor variety.
Ingredients
- 1 cup butter 2 sticks; I love using Irish butter like Kerrygold, softened (use salted or unsalted butter, if using salted, omit the salt)
- 1/2 cup cane sugar I use all natural pure cane sugar, white or bakers sugar may be substituted
- 1 teaspoon vanilla extract try other extracts as well, like Almond or orange, but use just a fraction
- 2 cups all-purpose flour unbleached
- 1/4 cup cornstarch I use a non-GMO cornstarch
- ⅛ tsp kosher salt omit if using salted butter
- sugar optional, all natural or sanding sugar for sprinkling
Instructions
- Beat butter (1 cup) at medium speed with an electric mixer until creamy; gradually add sugar (½ cup), beating well about 2-3 minutes. Stir in vanilla (1 tsp).
- Combine flour (2 cups), cornstarch (¼ cup), and kosher salt (⅛ tsp); whisking to mix; gradually add to butter mixture, beating at low speed after each addition. (Mixture will be stiff and may be crumbly)
- Turn dough onto a lightly floured surface; knead lightly 8-10 times.
- Press dough into an un-greased 11x7 or 9x9 pan (if doubling, use a 15x10 in jellyroll pan, parchment lined if desired for easier removal).
- Prick dough at 1-inch intervals with a fork, and score (cut) into 2 ½ x 1-inch bars. Cover and chill for at least 2 hours. Make sure to chill, this will firm the butterfat back up and provide that delectable light, crisp crumb you get with Scottish Shortbread. If desired, sprinkle with all-natural sugar or sanding sugar before baking.
- Bake at 325° F (162° C) for 35 minutes, until set and lightly browned. Do not over bake! Cookies should be just lightly golden at the edges, baking too long will make them dry. Cool in a pan on a wire rack for 5 minutes; cut the shortbread into bars using previously scored lines. Cool completely before removing from the pan. Store in an airtight container at room temperature for up to 1 week, or freeze for up to 6 months. This recipe easily doubles!
Notes
- Use real butter, preferably European-style, for the best crumb and flavor.
- Measure flour by spooning into the cup and leveling to avoid excess flour and dry dough.
- Knead the dough lightly by hand to help it come together if crumbly.
- Chill dough for at least 2 hours before baking to firm the butterfat and improve texture.
- For shaped cookies, chill dough in discs and roll out before cutting.
- Optionally dip baked shortbread in chocolate, melting gently to avoid breaking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 102 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 102kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 16mg | 5% |
| Sodium | 11mg | 0% |
| Potassium | 11mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 3g | 6% |
| Vitamin A | 189IU | 4% |
| Calcium | 3mg | 0% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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