Scottish Bakers Shortbreads 1959
Transport your taste buds to the heart of Scotland with this nostalgic recipe for Scottish Bakers Shortbreads 1959—a timeless classic that perfectly balances buttery richness with a melt-in-your-mouth texture. Crafted with just five simple ingredients, including cornstarch for that signature crumbly finish, these shortbreads stay true to tradition with their soft, golden hue and delicate fork-pricked patterns. Whether you’re enjoying them alongside a steaming cup of tea or gifting them as a homemade treat, this recipe is as comforting as it is versatile. With just 20 minutes of prep time and a few easy steps, you’ll have a batch of 24 perfectly flaky shortbreads, each one a bite of history. Perfect for holiday baking, afternoon tea, or a sweet indulgence any day of the week, these shortbreads are a must-try for lovers of classic desserts!
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Ingredients
- 226 grams unsalted butter
- 100 grams granulated sugar
- 300 grams all-purpose flour
- 50 grams cornstarch
- 1 pinch fine sea salt
Directions
Step 1
Preheat your oven to 150°C (300°F) and line two large baking trays with parchment paper.
Step 2
In a large mixing bowl, cream the unsalted butter and granulated sugar together using a wooden spoon or an electric mixer until light and fluffy, about 3-5 minutes.
Step 3
In a separate bowl, sift together the all-purpose flour, cornstarch, and fine sea salt.
Step 4
Gradually add the dry ingredients to the butter mixture, mixing gently with a spatula or wooden spoon until the dough comes together. The dough should be soft and pliable but not sticky.
Step 5
Transfer the dough onto a lightly floured surface and knead it briefly to ensure uniform consistency.
Step 6
Roll out the dough to a thickness of about 1/2 inch (1.25 cm) using a rolling pin. Use cookie cutters or a knife to cut the dough into desired shapes or squares, about 5 cm wide.
Step 7
Place the cut shortbread on the prepared baking trays, leaving a little space between each piece. Use a fork to prick patterns on the surface of each piece for a traditional look.
Step 8
Bake in the preheated oven for 30-35 minutes, or until the edges of the shortbread are lightly golden. Be careful not to let them brown too much, as the shortbread should remain pale.
Step 9
Remove from the oven and let the shortbreads cool on the trays for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Store the shortbreads in an airtight container at room temperature for up to a week. Enjoy with your favorite hot beverage!
Nutrition Facts
| Serving size | (676.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3310.0 |
| Total Fat 196.7g | 0% |
| Saturated Fat 113.5g | 0% |
| Cholesterol 500.4mg | 0% |
| Sodium 179.3mg | 0% |
| Total Carbohydrate 374.6g | 0% |
| Dietary Fiber 8.6g | 0% |
| Total Sugars 100.6g | |
| Protein 32.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 90.2mg | 0% |
| Iron 14.2mg | 0% |
| Potassium 371.5mg | 0% |
Source of Calories