Scottish Shortbread
Indulge in the buttery simplicity of traditional Scottish Shortbread, a classic treat that brings melt-in-your-mouth magic with every bite. Made with just five pantry-staple ingredients—unsalted butter, granulated sugar, all-purpose flour, cornstarch, and a pinch of salt—this recipe celebrates the charm of minimalism. With only 15 minutes of prep time, the dough mixes effortlessly, forming a soft, tender base that bakes to a perfect pale golden hue. The addition of cornstarch ensures a delicate, crumbly texture that’s irresistible. Pricking the dough with a fork helps achieve that iconic shortbread look while preventing bubbles during baking. Whether cut into traditional rectangles, squares, or wedges, these cookies are a delightful pairing with tea, coffee, or as a standalone snack. Perfect for holiday gifting, teatime indulgence, or simply treating yourself, this recipe is a timeless staple you’ll find yourself returning to—and freezing extras for future cravings!
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 100 grams granulated sugar
- 260 grams all-purpose flour
- 60 grams cornstarch
- 0.5 teaspoons salt
Instructions
Preheat your oven to 160°C (325°F) and line a baking sheet with parchment paper or use a lightly greased 9-inch square baking pan.
In a large mixing bowl, cream together the softened butter and granulated sugar using a wooden spoon or hand mixer until light and fluffy.
Sift the all-purpose flour and cornstarch into the butter mixture. Add the salt and gently mix until a soft dough forms. Be careful not to overmix.
Transfer the dough to the prepared baking pan or form it into a rectangle about 1/2 inch thick if working freehand on the baking sheet.
Use a fork to gently prick the surface of the dough in an even pattern. This helps prevent bubbling during baking.
If using a baking sheet, score the dough into desired shapes (rectangles, squares, or wedges) with a sharp knife for easy cutting after baking.
Bake in the preheated oven for 30-35 minutes, or until the shortbread is a pale golden color. Avoid overbaking to ensure it stays crisp yet tender.
Remove from the oven and allow to cool on the baking sheet or pan for 10 minutes before transferring to a cooling rack.
Cut along the scored lines while the shortbread is still slightly warm. Let the pieces cool completely before serving or storing.
Store in an airtight container for up to one week, or freeze for longer storage.
Nutrition Facts
Calories |
3202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.3 g | 252% | |
| Saturated Fat | 113.4 g | 567% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 1222 mg | 53% | |
| Total Carbohydrate | 353.2 g | 128% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 100.6 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 329 mg | 7% | |
*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.
