Scotch Shortbread
Experience the rich, buttery charm of traditional Scotch Shortbread with this simple yet elegant recipe. Made with just five pantry-staple ingredients—unsalted butter, granulated sugar, all-purpose flour, cornstarch, and fine sea salt—this classic Scottish treat is the epitome of timeless comfort. The secret to its crumbly, melt-in-your-mouth texture lies in the delicate balance of flour and cornstarch, combined with the creamy richness of high-quality butter. Gently baked to a light golden hue, this shortbread is scored and pricked for a traditional decorative touch. Perfect for everything from afternoon tea to holiday cookie trays, these buttery shortbread biscuits are as versatile as they are delicious, keeping fresh in an airtight container for up to a week. Savor the simple luxury of homemade Scotch Shortbread and bring a taste of Scotland into your kitchen today!
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Ingredients
- 227 grams Unsalted butter
- 100 grams Granulated sugar
- 300 grams All-purpose flour
- 50 grams Cornstarch
- 1 teaspoon Fine sea salt
Directions
Step 1
Preheat your oven to 150°C (300°F) and line a baking pan (approximately 9x9 inches) with parchment paper.
Step 2
In a large mixing bowl, cream the unsalted butter and granulated sugar together using a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Step 3
In a separate bowl, sift together the all-purpose flour and cornstarch. Add the fine sea salt to this mixture.
Step 4
Gradually add the dry ingredients into the creamed butter and sugar mixture. Mix on low speed until the ingredients are just combined and a soft dough forms. Be careful not to overmix.
Step 5
Transfer the dough into the prepared baking pan. Use your hands or the back of a spoon to gently press the dough into an even layer.
Step 6
Using a sharp knife, score the dough into your desired portions (e.g., rectangles or squares). Prick the surface lightly with a fork to create a decorative pattern and allow steam to escape.
Step 7
Place the pan in the preheated oven and bake for 35–40 minutes, or until the shortbread is lightly golden around the edges. Avoid overbaking as this can make the shortbread too dry.
Step 8
Remove the pan from the oven and allow the shortbread to cool for about 10 minutes before carefully re-scoring along the pre-cut lines with a knife.
Step 9
Once completely cooled, lift the shortbread out of the pan using the parchment paper, separate the pieces, and serve.
Step 10
Store the shortbread in an airtight container at room temperature for up to 1 week.
Nutrition Facts
| Serving size | (682g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3317.3 |
| Total Fat 197.5g | 0% |
| Saturated Fat 114.0g | 0% |
| Cholesterol 502.6mg | 0% |
| Sodium 1981.7mg | 0% |
| Total Carbohydrate 374.6g | 0% |
| Dietary Fiber 8.6g | 0% |
| Total Sugars 100.6g | |
| Protein 32.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 90.4mg | 0% |
| Iron 14.2mg | 0% |
| Potassium 371.7mg | 0% |
Source of Calories