Scottish Shortbread Recipe
User Reviews
4.9
Scottish Shortbread Recipe
Description
The Scottish Shortbread Recipe combines salted butter, granulated sugar, brown sugar, and all-purpose flour to create a soft and crumbly biscuit. Creaming the butter and sugars until fluffy incorporates air, enhancing the delicate texture. Rolling the dough into a precise rectangle and cutting it into uniform strips ensures even baking. Fork pricks on the surface allow steam to release, preventing puffing. The dough chills before baking, firming up the cookies to avoid spreading, resulting in light golden edges and a tender interior.
This shortbread is a subtly sweet, buttery biscuit with a crisp edge and a melt-in-the-mouth center. The balance between granulated and brown sugar offers a gentle caramel note. It is suitable served alongside tea or coffee, and pairs well with jams or soft cheeses if desired.
For best results, use a bench scraper or sharp knife to shape and cut the dough evenly. If only unsalted butter is available, adding half a teaspoon of salt maintains flavor balance. Chilling the shaped dough at least an hour before baking helps preserve shape and texture during cooking.
Ingredients
- 2 cups butter at room temperature, salted
- ½ cup granulated sugar
- ½ cup brown sugar
- 4 cups all-purpose flour
Instructions
- Using a stand mixer or electric beaters, cream the butter and sugars until they're light and fluffy, about 5 minutes.
- Add the flour then beat on low speed until it's mostly incorporated then increase the speed to medium and beat until the flour is mixed into the butter.
- Lightly flour a piece of parchment paper that is larger than 10"x16". Put the dough on the parchment paper and form it into a rectangle. Then, roll the dough until it is 10"x16".
- Cut the dough into strips that are 1-inch wide by 2 ½-inches long - see notes. Use a fork to poke holes into the tops of all the cookies. Use the parchment paper to transfer the cookies to a baking sheet then put them into your fridge for at least 1 hour.
- Preheat your oven to 325 degrees. Remove the cookies from the fridge and separate them into individual cookies. Put them onto a baking sheet, spacing them 1-inch apart.
- Bake the shortbread for 20-25 minutes, until they are light golden brown. Remove them from the oven and let them cool completely on the baking sheet.
Notes
- Use a bench scraper or sharp chef's knife to create a neat rectangle and make clean cuts.
- If using unsalted butter instead of salted, add ½ teaspoon of salt to the dough for proper seasoning.
- Chilling the dough for at least an hour before baking helps the cookies hold their shape.
Nutrition Information
Show DetailsNutrition Facts
Serving: 64cookies
Amount Per Serving
Calories 92 kcal
% Daily Value*
| Serving | 1 cookie | |
| Calories | 92kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 46mg | 2% |
| Potassium | 12mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 3g | 6% |
| Vitamin A | 177IU | 4% |
| Calcium | 4mg | 0% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
