Traditional Scottish Shortbread
Experience the buttery, crumbly perfection of Traditional Scottish Shortbread, a classic treat that's as simple as it is irresistible. Made with just five pantry staples—unsalted butter, granulated sugar, all-purpose flour, and a touch of salt, with optional cornstarch for extra tenderness—this recipe delivers authentic flavor and melt-in-your-mouth texture. With minimal prep time and a slow, even bake, these golden-edged biscuits are a true homage to Scotland's culinary heritage. Perfect for serving with tea or coffee, these shortbread cookies are easy to customize into your favorite shapes and feature the signature fork-pricked pattern for even baking. Ideal for holidays, gift-giving, or everyday indulgence, this timeless recipe is sure to become a new favorite in your baking repertoire.
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Ingredients
- 230 grams unsalted butter
- 100 grams granulated sugar
- 300 grams all-purpose flour
- 50 grams cornstarch (optional, for a softer texture)
- 1 teaspoon fine sea salt
Directions
Step 1
Preheat your oven to 150°C (300°F) and line a baking sheet with parchment paper or a silicone baking mat.
Step 2
In a large mixing bowl, beat the unsalted butter and granulated sugar together until pale and fluffy using a hand mixer or stand mixer on medium speed. This should take about 2-3 minutes.
Step 3
Sift together the all-purpose flour, cornstarch (if using), and fine sea salt in a separate bowl.
Step 4
Gradually add the dry ingredients to the butter and sugar mixture. Mix on low speed until the dough comes together. It should be soft but not sticky.
Step 5
Turn the dough out onto a clean, lightly floured surface. Gently knead it just until smooth and even, being careful not to overwork the dough.
Step 6
Roll out the dough to about 1/2-inch (1.3 cm) thickness. Use a knife or cookie cutter to shape the shortbread into rectangles, circles, or any desired shape.
Step 7
Place the shaped dough onto the prepared baking sheet, spacing them about 1 inch apart.
Step 8
Prick each piece of shortbread with a fork to create the traditional pattern. This also helps the shortbread bake evenly.
Step 9
Bake in the preheated oven for 35-40 minutes, or until the edges are just lightly golden. Be careful not to overbake; the shortbread should remain pale.
Step 10
Remove from the oven and let the shortbread cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 11
Store the shortbread in an airtight container at room temperature for up to one week. Enjoy with tea or coffee!
Nutrition Facts
| Serving size | (685g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3336.2 |
| Total Fat 200.1g | 0% |
| Saturated Fat 115.5g | 0% |
| Cholesterol 509.3mg | 0% |
| Sodium 1977.7mg | 0% |
| Total Carbohydrate 372.7g | 0% |
| Dietary Fiber 8.2g | 0% |
| Total Sugars 100.6g | |
| Protein 32.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 90.1mg | 0% |
| Iron 13.9mg | 0% |
| Potassium 370.9mg | 0% |
Source of Calories