Scottish Shortbread
User Reviews
5
Scottish Shortbread
Description
The Scottish Shortbread recipe relies on basic pantry ingredients: flour, butter, confectioners sugar, and a hint of vanilla or almond extract. Mixing the dough until it clumps together ensures the proper crumbly texture. The dough is packed tightly into a mold and smoothed evenly to create a uniform shape and finish. Baking at 325°F allows the shortbread to cook gently without overbrowning, preserving a pale but slightly golden edge. The finished shortbread is soft and delicate, with a melt-in-your-mouth consistency enhanced by the rich butter content.
The shortbread is suitable as a light tea-time treat or dessert accompaniment. Its subtly sweet and buttery flavor complements a cup of tea or coffee well. The recipe's modest yield makes it good for sharing or as a small gift.
The recipe notes mention that the quantity is calibrated for an 8-inch shortbread mold. Doubling the recipe is recommended if a larger pan is used. This adjustment helps ensure the dough fills the mold fully without compromising texture.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup butter at room temperature (salted or unsalted
- 1/3 cup confectioners sugar
- 1/2 tsp vanilla extract or almond extract
- granulated sugar for sprinkling on the shortbread after baking
Instructions
- Preheat oven to 325F. Lightly spray your mold with baking spray.
- Put all your ingredients in the bowl of a stand mixer fitted with the paddle attachment. You can also make this with electric beaters, or by hand with a wooden spoon. Blend everything together until there is no more dry flour left and the dough is starting to clump together.
- Pat your dough into your shortbread pan, getting it evenly distributed and making sure to pack it down well so it gets in all the nooks and crannies of the design.
- Smooth out the surface with an offset spatula. I find the best way to get shortbread dough really smooth is to lay a piece of plastic wrap over top and smooth it with the palm of my hand. The plastic works like magic to get the surface nice and smooth.
- Bake the shortbread for 30 minutes. It should just be turning golden along the sides. If the center still looks shiny or under-done, bake a few minutes longer. Shortbread is forgiving. A paler shortbread will be softer, while a darker shortbread will be crunchy, and both are delicious.
- Let the pan cool for 10 minutes, and then gently loosen the edges with a thin offset spatula. Place a baking sheet or board over the pan, and flip the whole thing over in one swift motion. Gently lift off the pan. If the shortbread does not release at first, give the side of the mold a sharp rap against a hard surface.
- Sprinkle the hot shortbread with a little bit of granulated sugar for a touch of sparkle. Slice your shortbread along the lines of the mold right away while the shortbread is still soft.
- Keep the shortbread in an airtight container.
Notes
- This recipe is designed for an 8-inch shortbread mold; double the ingredients for larger molds.
- Smoothing the dough surface with plastic wrap before baking helps achieve an even, polished finish.
- Bake until edges are just golden; a paler shortbread will be softer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8cookies
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Calories | 178kcal | 9% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 31mg | 10% |
| Sodium | 92mg | 4% |
| Potassium | 20mg | 0% |
| Fiber | 0.4g | 2% |
| Sugar | 5g | 10% |
| Vitamin A | 355IU | 7% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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