Scottish Shortbread Recipe
Calories: 9
Adjust Servings Here: 16 Cookies
Description
Have you ever bitten into a Scottish shortbread and been transported to a realm of buttery bliss? The delicate crumb, the melt-in-your-mouth texture, and the flaky layers that seem to crumble at just the right moment are truly irresistible. But achieving that perfect texture and flakiness can be a challenge.
Ingredients
- 1 cup (227 g) Unsalted butter at room temperature
- ½ cup (100 g) Castor sugar super fine sugar (if necessary pulse granulated sugar in a food processor)
- 1 tsp Pure vanilla extract
- ¼ tsp Salt
- 2 cups (250 g) All-purpose flour
Instructions
- Prep: Preheat your oven to 325°F /160°C/Gas Mark 3. Line a baking pan with parchment paper.
- Cream the Butter and Sugar: Cream the softened butter and granulated sugar in a large mixing bowl until the mixture becomes light and fluffy. You can use an electric mixer or a wooden spoon for this step. Mix in the vanilla extract and salt until well incorporated into the butter-sugar mixture.1 cup Unsalted butter, ½ cup Castor sugar, 1 tsp Pure vanilla extract, ¼ tsp Salt
- Gradually Add Flour: Add the all-purpose flour to the butter mixture, a little at a time, and mix until a crumbly dough forms. You can use your hands or a spatula to help combine the ingredients.2 cups All-purpose flour
- Knead the Dough: Turn the dough onto a lightly floured surface and gently knead it until it comes together into a smooth ball. Be careful not to overwork the dough; knead until it's no longer crumbly.
- Chill - Wrap the dough in plastic and transfer it to the refrigerator to chill for 15 to 30 minutes.
- Roll the dough: Roll the dough between two sheets of parchment paper to about 1/4 inch thickness. Try to maintain its rectangular shape so you minimize trimmings.
- Score and Prick the Dough: Use a sharp knife to score the dough into rectangular shapes. You can make minor marks to create individual cookies. Prick each cookie with a fork to create tiny holes, which will help prevent the shortbread from puffing up too much during baking.
- Bake: Place the baking sheet in the oven for 20-25 minutes or until the shortbread turns golden brown around the edges.
- Cool and Cut: Remove the pan from the oven and let it cool in the pan for no more than 5 minutes. While the shortbread is still warm, carefully cut along the scored lines to separate the cookies into rectangles. Allow them to cool completely in the pan.
- Serve: Once the shortbread cookies have cooled completely, they are ready to be served. Enjoy the buttery, crumbly goodness of Scottish shortbread!
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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