Glasgow Shortbread
Experience the timeless charm of classic Glasgow Shortbread with this simple yet indulgent recipe that delivers buttery, melt-in-your-mouth perfection. Made with just five pantry staples—unsalted butter, caster sugar, all-purpose flour, cornstarch (or rice flour), and a pinch of salt—this traditional Scottish biscuit achieves its signature crumbly texture and rich flavor with minimal effort. Finished with a sprinkle of granulated sugar for a touch of sweetness and crunch, it bakes to a pale golden hue in just 40 minutes, making it the ideal treat for afternoon tea or festive gatherings. Whether shaped into fingers, rounds, or squares, this authentic recipe ensures a delightful bite every time. Perfect for sharing, storing, or keeping all to yourself, Glasgow Shortbread is a must-try for lovers of classic baked goods!
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Recipe Information
Ingredients
- 250 grams Unsalted butter
- 100 grams Caster sugar
- 300 grams All-purpose flour
- 50 grams Cornstarch (or rice flour)
- 1 pinch Salt
- 2 tablespoons Granulated sugar
Instructions
Preheat your oven to 150°C (300°F). Line a baking sheet or a 9x9-inch square baking pan with parchment paper.
In a large mixing bowl, cream the butter and caster sugar together until light and fluffy using a wooden spoon or hand mixer.
Sift the all-purpose flour, cornstarch, and salt into the butter mixture. Mix gently until combined and a soft dough forms. Be careful not to overmix.
If using a baking sheet: Lightly flour your surface and roll the dough out to a thickness of about 1-1.5 cm. Use a round or rectangular cookie cutter to shape the shortbread. Alternatively, you can shape the dough into a rectangle and cut into traditional fingers.
If using a square pan: Press the dough evenly into the pan, ensuring the surface is smooth and level.
Prick the surface of the dough with a fork to create a decorative pattern and to allow even baking.
Sprinkle the granulated sugar evenly over the top for a lovely crunch and sparkle after baking.
Bake in the preheated oven for 35-40 minutes or until the shortbread is a pale golden color and firm to the touch. Do not let it brown too much.
Once baked, remove from the oven and allow to cool for 5 minutes on the tray or in the pan. If baked in a pan, carefully cut the shortbread into fingers or squares while still warm.
Transfer the shortbread to a wire rack to cool completely before serving or storing. Enjoy with tea, coffee, or on its own!
Nutrition Facts
Calories |
3586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.3 g | 279% | |
| Saturated Fat | 125.5 g | 628% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 554 mg | 185% | |
| Sodium | 185 mg | 8% | |
| Total Carbohydrate | 399.4 g | 145% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 125.6 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 379 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
