Scottish Brown Sugar Shortbread
Indulge in the rich, buttery goodness of Scottish Brown Sugar Shortbread—a timeless treat with a modern twist. This recipe elevates traditional shortbread by swapping granulated sugar for brown sugar, introducing a hint of caramel-like sweetness that pairs beautifully with the melt-in-your-mouth crumbly texture. Made with just five simple ingredients—softened unsalted butter, brown sugar, all-purpose flour, cornstarch, and a pinch of salt—this shortbread is easy to prepare, yet irresistibly decadent. The dough is gently pressed into a pan, scored into elegant pieces, and baked to golden perfection, resulting in a tender, buttery cookie that’s perfect for tea time, holiday cookie trays, or everyday snacking. Best of all, it stores wonderfully, making it an ideal make-ahead dessert option. Whether you're a seasoned baker or a first-timer, this recipe is sure to impress with its simplicity and exceptional flavor.
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Recipe Information
Ingredients
- 226 grams Unsalted butter, softened
- 100 grams Brown sugar, packed
- 300 grams All-purpose flour
- 50 grams Cornstarch
- 1 pinch Salt
Instructions
Preheat your oven to 300°F (150°C) and line a 9x9-inch (23x23 cm) baking pan with parchment paper for easy removal.
In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy. This can be done by hand or using a stand mixer on medium speed.
In a separate bowl, whisk together the flour, cornstarch, and salt to combine.
Gradually add the dry ingredients to the butter-sugar mixture, mixing until the dough just comes together. Avoid overmixing to maintain a tender texture.
Transfer the dough to the prepared baking pan. Using your hands or the back of a spoon, spread and press the dough evenly into the pan. Smooth the surface by leveling it with a flat tool, such as a spatula or the bottom of a glass.
Using a sharp knife or a bench scraper, lightly score the surface of the dough into 16 rectangles or squares (or your preferred shape). Prick each piece several times with a fork to allow even baking.
Bake in the preheated oven for 25-30 minutes, or until the edges are lightly golden but the center remains pale. Be careful not to overbake, as shortbread should have a delicate, crumbly texture.
Remove the pan from the oven and allow the shortbread to cool in the pan for about 10 minutes. While still warm, carefully cut along the scored lines to separate the pieces.
Allow the shortbread to cool completely in the pan before transferring to an airtight container for storage. These cookies can be kept at room temperature for up to a week or frozen for longer storage.
Nutrition Facts
Calories |
2906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.3 g | 239% | |
| Saturated Fat | 116.5 g | 582% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 181 mg | 8% | |
| Total Carbohydrate | 274.7 g | 100% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 0.8 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 371 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.
