Kittencal's Melt in Your Mouth Scottish Shortbread
Indulge in the buttery, crumbly perfection of Kittencal's Melt in Your Mouth Scottish Shortbread, a classic treat that lives up to its name. This easy, foolproof recipe combines the silky richness of unsalted butter with a delicate balance of powdered sugar, cornstarch, and all-purpose flour to create an irresistibly tender texture that practically dissolves with each bite. The secret to its signature melt-in-your-mouth quality lies in sifting the dry ingredients for a flawlessly smooth dough, which is then rolled and shaped into elegant cookies. With only five simple ingredients and a quick prep time, these shortbread cookies are perfect for any occasion, from afternoon tea to holiday platters. Baked to a light golden hue, they embody the timeless charm of traditional Scottish baking—simple, satisfying, and effortlessly delicious.
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Ingredients
- 227 grams unsalted butter
- 65 grams powdered sugar (also called confectioners' sugar)
- 260 grams all-purpose flour
- 65 grams cornstarch
- 1 pinch salt
Directions
Step 1
Preheat your oven to 150°C (300°F) and line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, beat the unsalted butter with an electric mixer on medium speed until creamy and smooth. This should take about 2-3 minutes.
Step 3
Sift the powdered sugar into the bowl and beat with the butter until light and fluffy, about 2 more minutes.
Step 4
In a separate bowl, sift together the all-purpose flour, cornstarch, and salt. This step ensures your shortbread has a smooth texture.
Step 5
Gradually add the dry ingredients to the butter mixture, mixing on low speed after each addition. Scrape down the sides of the bowl as needed. Mix until a soft dough forms.
Step 6
Turn the dough out onto a lightly floured surface. Gently gather it into a ball and then roll it out to about 1 cm (3/8 inch) thickness.
Step 7
Using a cookie cutter or knife, cut the dough into your desired shapes and transfer them to the prepared baking sheet. Leave a little space between cookies for even baking.
Step 8
Optional: Prick the tops of the shortbread with a fork in a decorative pattern to add texture.
Step 9
Bake the cookies in the preheated oven for 20-25 minutes, or until the edges are just starting to turn light golden. Do not over-bake, as shortbread should remain pale and tender.
Step 10
Remove the baking sheet from the oven and allow the cookies to cool completely on the sheet. They will be delicate when warm but will firm up as they cool.
Step 11
Once cooled, store the shortbread in an airtight container at room temperature for up to one week, or freeze for longer storage. Enjoy with tea or coffee!
Nutrition Facts
| Serving size | (617.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3100.8 |
| Total Fat 197.1g | 0% |
| Saturated Fat 113.9g | 0% |
| Cholesterol 502.6mg | 0% |
| Sodium 182.7mg | 0% |
| Total Carbohydrate 322.7g | 0% |
| Dietary Fiber 7.7g | 0% |
| Total Sugars 65.4g | |
| Protein 28.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 86.0mg | 0% |
| Iron 12.4mg | 0% |
| Potassium 330.6mg | 0% |
Source of Calories