How to Make Shortbread (Easy Scottish Recipe)

Name: How to Make Shortbread (Easy Scottish Recipe)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12 -16 depending on shape
Ingredients: 1 c butter; 2 ½ c all-purpose flour; ½ c sugar; ½ tsp sugar

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4.8

2,628 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
12 -16 depending on shape
Calories
247 kcal
Course
Bread, Baked Goods
Cuisine
British, Scottish

How to Make Shortbread (Easy Scottish Recipe)

Opal Clark

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Classic and authentic Scottish Shortbread recipe containing only three ingredients: flour, butter and sugar.

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Ingredients

Servings

1 c butter salted, softened (you can use unsalted, which is the norm for baking, but add a good pinch of salt)
2 ½ c all-purpose flour
½ c sugar
½ tsp sugar to sprinkle on top

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Instructions

Heat oven to 375º F (190 ºC)
Start by mixing the butter and sugar together, but DO NOT CREAM them (see notes). The butter shouldn't be too soft, but also not straight from the fridge, especially if you use a mixer.
Add the flour and mix to a stiff consistency. Don't overwork the dough; stop when it just comes together. That's it, you've just made shortbread dough: I told you it was easy!
Roll out into the shape of a pan or tin you want to bake them in. I baked this in an 8 x 8 pan. Trim the edges to the approximate size.
FINGERS: Place it in the pan of your choice. One mistake many people make is rolling the shortbread too thin. Proper shortbread should be quite thick (no less than 3/4" or 2cm if making fingers). Tip: make sure your fingers are wide enough that a fork can prick them. Use a bench scraper or knife to cut the dough into fingers. Next, prick the shortbread with a fork, about half way through.
ROUND: You can also shape the dough into a ball, roll it out into a round, and score into triangles, then prick with a fork.
MOULD: (brush the mold with a little oil, and sugar first to ensure it comes out nicely). Roll out the dough, place over the mould and roll again to press into it. Remove the excess dough then turn out onto a tray. If your shortbread mould doesn't have a pretty design, prick it with a fork
CUT OUT SHAPES: roll out more thinly (as with sugar cookies) and cut with cookie cutter. Place onto prepared baking sheet and prick evenly.
Place in preheated oven for 15 to 30 minutes (depending on which thickness or shape) or until slightly brown on edges. Sprinkle with sugar immediately upon removing from the oven. Shortbread shouldn't be darkly colored. Let your shortbread cool on or in the pan or tray before moving to rack to cool completely.

Notes

The butter and sugar should be thoroughly amalgamated, but not creamed (as when making a cake and the result becomes light and fluffy-shortbread dough takes only a few minutes to make.)
Quality ingredients are KEY, especially the butter.
The butter and sugar should be thoroughly amalgamated, but not creamed (as when making a cake and the result becomes light and fluffy-shortbread dough takes only a few minutes to make.)
PLEASE USE A SCALE FOR BEST RESULTS.
If for some reason your mixture doesn't come together, press it into a pan or use to make a crumble topping - there is no reason to throw it away.
Store in a sealed container (an old Walker's tin is excellent) and keep in a cool, dry place. Shortbread will keep well for weeks, but is also excellent after being frozen.
If you plan to keep your shortbread for more than two weeks, I'd suggest freezing it.

Nutrition Information

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Serving 1 Calories 247kcal (12%) Carbohydrates 24g (8%) Protein 3g (6%) Fat 16g (25%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 41mg (14%) Sodium 122mg (5%) Potassium 32mg (1%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 473IU (9%) Calcium 8mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 12-16 depending on shape

Amount Per Serving

Calories 247 kcal

% Daily Value*

Serving	1
Calories	247kcal	12%
Carbohydrates	24g	8%
Protein	3g	6%
Fat	16g	25%
Saturated Fat	10g	50%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Trans Fat	1g	50%
Cholesterol	41mg	14%
Sodium	122mg	5%
Potassium	32mg	1%
Fiber	1g	4%
Sugar	4g	8%
Vitamin A	473IU	9%
Calcium	8mg	1%
Iron	1mg	6%