5 from 126 votes
Easy Scottish Shortbread Recipe
This Easy Scottish Shortbread Recipe combines butter, sugar, flour, and cornstarch to create a tender, crisp textured biscuit. The dough is chilled to firm the butter, then baked until lightly golden, resulting in a rich crumb that breaks apart softly. The recipe provides guidance on shaping dough for classic bars or cut-out cookies and suggests optional flavor variations and finishing touches like sprinkling with sanding sugar or dipping in chocolate.
Prep Time
15 mins
Cook Time
35 mins
Additional Time
2 hrs
Total Time
2 hrs 50 mins
Servings:
30
cookies
Calories:
102 kcal
Course:
Baked Goods
Cuisine:
American, Scottish
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 30 cookies
Amount Per Serving
Calories 102
% 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.