Scottish Shortbread
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4.8
12 reviews
Excellent
Scottish Shortbread
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This traditional Scottish shortbread recipe is made with butter, flour, granulated and powdered sugar, and salt to create a perfectly crumbly, melt-in-your-mouth biscuit.
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Ingredients
- baking spray
- 2 tablespoons granulated sugar
- 3 tablespoons powdered sugar
- 1 1/2 sticks (6 oz) cold unsalted butter cut into 1/2-inch cubes
- 1 1/2 cups all-purpose flour
- Large pinch kosher salt
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Instructions
- Lightly coat a 9 1/2-inch removable-bottom tart pan with baking spray.
- Dump the sugars and butter into a food processor and pulse a few times to coat the butter and cut down the sugar.
- Scoop in the flour and salt and process until the dough turns powdery and begins to clump lightly.
- Dump the dough into a plastic bag and knead it until it forms large clumps.
- Turn out the dough into the pan and press it into an even layer with your fingers. ☞ TESTER TIP: To make a beautifully flat top, press another bottom of a tart pan (or a pie plate) into the dough.
- Press the tines of a fork into the edge of the pan to make a delicate ridged rim. Poke the shortbread all over with a skewer or toothpick. With a bench scraper or sharp knife, cut the dough into 8 triangles.
- Wrap the pan with plastic and chill for at least 30 minutes.
- Crank the oven to 300°F (150°C).
- Bake the shortbread until the top is lightly golden, 40 to 50 minutes.
- Transfer the tart pan to a rack and immediately re-cut along the lines again which will have closed up. Let the shortbread cool completely in the pan.
- Remove the tart ring and gingerly pile the wedges onto a plate. Devour, devour, devour.
Notes
- Change the shape--If you'd prefer to make rectangular shortbread biscuits, press the dough into an 8-inch square cake pan and score it into sixteen 4-by-1-inch or eight 4-by-2-inch biscuits.
- Let it cool--The shortbread will firm up a bit as it cools. It'll be very tempting to dive in and devour these right away, but letting them cool completely will give you a cookie that doesn't crumble when you eat it.
- Storage--The shortbread can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.
Nutrition Information
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Serving
1wedge
Calories
260kcal
(13%)
Carbohydrates
24g
(8%)
Protein
3g
(6%)
Fat
17g
(26%)
Saturated Fat
11g
(55%)
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
46mg
(15%)
Sodium
8mg
(0%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 8wedges
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Serving | 1wedge | |
| Calories | 260kcal | 13% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 46mg | 15% |
| Sodium | 8mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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