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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Recipe Information
Ingredients
- 227 grams Unsalted butter
- 100 grams Granulated sugar
- 300 grams All-purpose flour
- 50 grams Cornstarch
- 1 teaspoon Fine sea salt
Instructions
Preheat your oven to 150°C (300°F) and line a baking pan (approximately 9x9 inches) with parchment paper.
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.
In a separate bowl, sift together the all-purpose flour and cornstarch. Add the fine sea salt to this mixture.
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.
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.
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.
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.
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.
Once completely cooled, lift the shortbread out of the pan using the parchment paper, separate the pieces, and serve.
Store the shortbread in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
3317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.5 g | 253% | |
| Saturated Fat | 114.0 g | 570% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 503 mg | 168% | |
| Sodium | 1982 mg | 86% | |
| Total Carbohydrate | 374.6 g | 136% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 100.6 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 372 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.
