Servings
Font
Back
0 from 12 votes

Scottish Shortbread

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 25 mins
Servings: 8 wedges
Calories: 260 kcal
Course: Dessert
Cuisine: British

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

Instructions

    Cup of Yum
  1. Lightly coat a 9 1/2-inch removable-bottom tart pan with baking spray.
  2. Dump the sugars and butter into a food processor and pulse a few times to coat the butter and cut down the sugar.
  3. Scoop in the flour and salt and process until the dough turns powdery and begins to clump lightly.
  4. Dump the dough into a plastic bag and knead it until it forms large clumps.
  5. 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.
  6. 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.
  7. Wrap the pan with plastic and chill for at least 30 minutes.
  8. Crank the oven to 300°F (150°C).
  9. Bake the shortbread until the top is lightly golden, 40 to 50 minutes.
  10. 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.
  11. 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

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

% 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.