Few treats are as quintessentially Scottish as shortbread. With its wonderfully buttery, melt-in-your-mouth texture and subtly sweet flavor, it’s a beloved biscuit enjoyed throughout Scotland and around the world. This simple yet elegant bake relies on just a handful of quality ingredients to create a truly iconic treat. Whether served alongside a steaming cup of tea, enjoyed as a festive indulgence, or simply savored as a delightful snack, this traditional Scottish shortbread recipe will guide you in creating a perfect batch of this timeless classic.
Ingredients:
- 8 oz (225g) unsalted butter, softened
- 4 oz (115g) caster sugar (superfine sugar)
- 6 oz (170g) plain flour (all-purpose flour), plus extra for dusting
- 2 oz (55g) rice flour (this contributes to the crumbly texture)
- Alternative if you don’t have rice flour: Use an additional 2 oz (55g) of plain flour.
Equipment:
- Large mixing bowl
- Wooden spoon or electric mixer
- Rolling pin
- Baking tray
- Knife or shortbread mold
- Fork
Instructions for cooking Shortbread:
- Preheat Oven & Prepare Tray: Preheat your oven to 160°C (325°F) or Gas Mark 3. Lightly grease a baking tray or line it with parchment paper.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy. This can be done with a wooden spoon or an electric mixer on a low speed. Be careful not to over-mix at this stage, as it can make the shortbread tough.
- Combine Flours: In a separate bowl, whisk together the plain flour and rice flour (or the total amount of plain flour if not using rice flour).
- Gradually Add Flour to Wet Ingredients: Gradually add the flour mixture to the butter and sugar, mixing on a low speed or gently folding it in with a wooden spoon until just combined. Be careful not to overwork the dough. It should come together to form a soft, slightly crumbly ball.
- Knead Lightly: Turn the dough out onto a lightly floured surface. Knead it very gently for just a minute or two until it forms a smooth, cohesive ball.
- Roll Out the Dough: Roll out the dough to your desired thickness, typically about ½ to ¾ inch (1.25 to 2 cm). You can roll it out into one large rectangle or circle, or into smaller individual shapes.
- Shape and Decorate:
- Large Slab: If making a large slab, transfer the rolled dough to the prepared baking tray. Use a knife to score it into portions (fingers or triangles) but don’t cut all the way through.
- Individual Shapes: Use cookie cutters or a shortbread mold to cut out individual shapes. Carefully transfer them to the baking tray.
- Prick with a Fork: Traditionally, shortbread is pricked all over with a fork. This helps to prevent it from rising too much and allows steam to escape.
- Bake: Bake in the preheated oven for 20 to 30 minutes, or until the shortbread is pale golden in color. The exact baking time will depend on the thickness of your shortbread and your oven.
- Cool and Cut: Once baked, remove the shortbread from the oven and let it cool on the baking tray for a few minutes before carefully transferring it to a wire rack to cool completely. If you made a large slab, cut it along the scored lines while it’s still slightly warm.
- Dust with Sugar (Optional): Once completely cool, you can dust the shortbread with a little extra caster sugar if desired.
Tips for Success:
- Use Good Quality Butter: The flavor of shortbread relies heavily on the butter, so use the best quality unsalted butter you can find.
- Ensure Butter is Soft: The butter should be softened but not melted. It should yield easily when pressed.
- Don’t Overmix: Overmixing the dough will develop the gluten in the flour, resulting in a tougher shortbread. Mix just until the ingredients are combined.
- Handle Gently: The dough can be quite delicate, so handle it gently when rolling and transferring.
- Bake Until Pale Golden: The shortbread should be a pale golden color when it’s done. Avoid letting it brown too much.
- Allow to Cool Completely: Shortbread is best when it has cooled completely, as it firms up and the texture becomes more crumbly.
Enjoy your delicious homemade Scottish shortbread! It’s perfect with a cup of tea or coffee.