Scottish Grasmere Shortbread
Transport yourself to the charming countryside of Scotland with this authentic Scottish Grasmere Shortbread recipe, a deliciously buttery treat perfect for any occasion. Crafted with a simple blend of unsalted butter, caster sugar, all-purpose flour, and cornflour, this traditional shortbread is elevated with a hint of vanilla extract for a subtle sweetness. Its melt-in-your-mouth texture comes from gently mixing the dough to preserve its tenderness, while pricking the surface ensures even baking. Baked to a pale golden perfection and optionally dusted with granulated sugar, these delightful squares are easy to prepare in just 15 minutes and make 12 servings of pure comfort. Whether paired with a warm cup of tea or enjoyed on their own, this timeless shortbread recipe brings the rustic charm of Grasmere straight to your kitchen. Perfect for afternoon tea or as a thoughtful homemade gift, this dessert is a must-try for lovers of classic Scottish baking.
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Recipe Information
Ingredients
- 250 grams unsalted butter
- 125 grams caster sugar
- 250 grams all-purpose flour
- 100 grams cornflour
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar (optional, for sprinkling)
Instructions
Preheat your oven to 150°C (300°F) and line a 9x9-inch square baking pan with parchment paper.
In a large mixing bowl, cream together the unsalted butter and caster sugar using a wooden spoon or an electric mixer until the mixture is light and fluffy.
Add the vanilla extract and mix until incorporated.
In a separate bowl, sift together the all-purpose flour and cornflour to ensure there are no lumps.
Gradually add the flour mixture to the butter-sugar mixture, stirring gently until it forms a soft dough. Do not overmix to maintain the shortbread's tender texture.
Press the dough evenly into the prepared baking pan. Use the back of a spoon or your hands to smooth out the surface.
Using a fork, prick the surface of the dough all over. This will help the shortbread bake evenly and prevent bubbling.
Bake in the preheated oven for 30-35 minutes, or until the shortbread is pale golden and set. Avoid overbaking, as it should not turn brown.
Remove the pan from the oven and allow the shortbread to cool in the pan for about 5 minutes.
While still warm, cut the shortbread into even bars or squares using a sharp knife. Optionally, sprinkle the top with granulated sugar for added texture and sweetness.
Leave the shortbread to cool completely in the pan before transferring to an airtight container for storage. Enjoy with a cup of tea or coffee!
Nutrition Facts
Calories |
3709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.6 g | 283% | |
| Saturated Fat | 126.0 g | 630% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 554 mg | 185% | |
| Sodium | 42 mg | 2% | |
| Total Carbohydrate | 420.8 g | 153% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 151.9 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 620 mg | 13% | |
*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.
