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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Recipe Information
Ingredients
- 226 grams unsalted butter
- 100 grams granulated sugar
- 300 grams all-purpose flour
- 50 grams cornstarch
- 1 pinch fine sea salt
Instructions
Preheat your oven to 150°C (300°F) and line two large baking trays with parchment paper.
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.
In a separate bowl, sift together the all-purpose flour, cornstarch, and fine sea salt.
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.
Transfer the dough onto a lightly floured surface and knead it briefly to ensure uniform consistency.
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.
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.
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.
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.
Store the shortbreads in an airtight container at room temperature for up to a week. Enjoy with your favorite hot beverage!
Nutrition Facts
Calories |
3310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.7 g | 252% | |
| Saturated Fat | 113.5 g | 568% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 179 mg | 8% | |
| 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.
