3.7 from 206 votes
Scottish Lemon Shortbread
Scottish Lemon Shortbread is a buttery cookie made with melted unsalted butter, lemon-flavored sugar, all-purpose and oat flours, and cornstarch. The lemon sugar is prepared by blending sugar with lemon zest. The dough is pressed into a pan, pricked with a fork, baked until pale golden, and then cooled. This shortbread offers a tender, crumbly texture with a mild citrus scent and taste.
Prep Time
15 mins
Cook Time
22 mins
Total Time
37 mins
Servings:
12
servings
Calories:
327 kcal
Course:
Dessert
Cuisine:
Scottish
Ingredients
- 1 cup unsalted butter melted
- 1/2 cup Lemon sugar (recipe below)
- 2 1/2 cups all-purpose flour
- 1/2 cup oat flour
- 5 Tbsp cornstarch
lemon sugar
- 1/2 cup sugar
- lemon peeled with a vegetable peeler (just the yellow part, not the bitter white, zest of 1
Instructions
- Preheat the oven to 350F
- First make the lemon sugar. Put the sugar into the bowl of a small food processor, along with the zest. Process, scraping down the sides if necessary, for about a minute or so, until the zest is completely incorporated into the sugar.
- Put the sugar into a mixing bowl and add the flour, oat flour, and cornstarch. Whisk to combine well.
- Pour the melted butter into the dry ingredients and mix until well combined.
- Pat the dough into an 8 inch square baking pan, smoothing it flat with your fingers. I line the pan with parchment paper and leave the ends long so I can pull it out for cleaner cutting later. Press the dough gently, but flatten it as best you can.
- Prick all over with the tines of a fork. Some people like to sprinkle the top with a little sugar, I didn't.
- Bake for about 22 minutes, or until it is just beginning to turn pale golden around the edges. It will still be quite pale overall. If you bake it longer, it will be crisper, but I like the soft melting texture I get after about 22 minutes.
- Let the shortbread cool for a few minutes, and then use a sharp knife to cut it into squares, or 'fingers'. Cutting the shortbread while still warm makes a cleaner cut.
Cup of Yum
Notes
- This recipe is adapted from A Taste of Shetland for authentic flavor.
- Use only the yellow part of the lemon peel to avoid bitterness in the lemon sugar.
- Line the pan with parchment paper for easier removal and clean cuts.
- Baking until just pale golden preserves a tender texture without becoming too crisp.
Nutrition Information
Calories
327kcal
(16%)
Carbohydrates
43g
(14%)
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
1g
(50%)
Cholesterol
41mg
(14%)
Sodium
4mg
(0%)
Potassium
51mg
(1%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
473IU
(9%)
Calcium
11mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 327
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 43g | 14% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 4mg | 0% |
| Potassium | 51mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 473IU | 9% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.