Scottish Shortbread
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
24 cookies
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Calories
137 kcal
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Course
Dessert
Scottish Shortbread
Description
The Scottish Shortbread recipe uses a combination of plain flour and cornflour to yield a tender, crumbly texture, with caster sugar sweetening the dough and salted butter providing richness. Creaming the butter and sugar first creates a smooth base before folding in the flour blend to form a smooth dough. Rolling the dough to half a centimeter thickness and pricking it with a fork helps even baking.
Baking at 170 degrees Celsius for 20-25 minutes produces shortbread that is firm to touch with slightly golden edges. Cooling on the tray briefly before transferring to a rack ensures it sets well without breaking. This old-fashioned shortbread is a simple, reliable cookie with a subtly sweet and buttery flavor suited for snack time or dessert.
The recipe notes recommend controlling dough temperature to prevent spreading during baking, suggesting chilling if the dough feels too soft. Avoiding overworking the dough is important to maintain the right texture. The fork pricks distribute heat to bake the cookies evenly. Measuring ingredients in either metric or US customary units supports flexibility for different kitchens.
Ingredients
- 250 g plain flour
- 100 g cornflour ( corn starch)
- 100 g caster sugar plus more to sprinkle on the cookies
- 225 g butter salted, at room temperature
Instructions
- Preheat the oven to 170 degrees Celsius (340 Fahrenheit).
- Add the soften butter and caster sugar to a large bowl, and use a hand mixer to cream them well.
- Add the sifted flour and cornflour, and knead well to get a smooth dough.
- Flour the work surface to avoid the dough sticking to it, and use a rolling pin to roll the dough to a thickness of half a cm.
- Use a cookie cutter to cut out shapes - mine has a dimeter of 6cm.
- Arrange the cookies on a baking tray lined with non-stick paper - you will have to work in batches as there are many cookies.
- Use a fork to prick the cookies a few times, then sprinkle them with caster sugar.
- Bake for 20-25 minutes until the cookies are firm to touch and the edges are slightly golden.
- Leave the shortbread to cool down in the tray for 10 minutes, before transferring them to a cooling rack.
Notes
- Chill dough shaped cookies 10-15 minutes if the dough feels too soft to prevent excessive spreading during baking.
- Work the dough lightly; overworking can cause cookies to become too thin or misshapen.
- Pricking cookies with a fork allows even heat distribution for uniform baking.
- Use the provided measurement conversions to adjust quantities for different serving sizes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Calories | 137kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 61mg | 3% |
| Potassium | 14mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 4g | 8% |
| Vitamin A | 234IU | 5% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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