Traditional Rich Scottish Shortbread Biscuits Cookies
Indulge in the buttery delight of Traditional Rich Scottish Shortbread Biscuits Cookies, a classic treat that embodies the simple elegance of Scottish baking. Made with just four basic ingredients—unsalted butter, sugar, all-purpose flour, and a touch of cornstarch—these biscuits boast a perfectly crumbly texture and sumptuous richness. The recipe's fuss-free prep takes only 15 minutes, resulting in 24 golden, fork-pricked biscuits that bake to delicate perfection in under 40 minutes. Whether cut into traditional fingers or decorative shapes, these shortbread biscuits are ideal for teatime or as a sweet gift. Sprinkle them with sugar for an irresistible sparkle, and store them in an airtight container for up to two weeks of indulgent snacking. Enjoy a taste of Scotland with every bite of these timeless cookies!
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Recipe Information
Ingredients
- 225 grams Unsalted butter
- 110 grams Granulated sugar
- 300 grams All-purpose flour
- 50 grams Cornstarch
Instructions
Preheat your oven to 150°C (300°F/gas mark 2) and line a baking tray with parchment paper.
In a large mixing bowl, cream the unsalted butter and granulated sugar together using a wooden spoon or hand mixer until the mixture is light, fluffy, and pale in color.
Gradually sift in the all-purpose flour and cornstarch into the butter mixture. Use a spatula or your hands to gently combine the ingredients until it forms a smooth and soft dough. Be careful not to overwork the dough.
Lightly flour your work surface and roll out the dough to a thickness of about 1 cm (1/2 inch).
Use a cookie cutter or knife to shape the biscuits into rounds, rectangles, or traditional fingers. Transfer the shaped dough to the prepared baking tray, leaving a small gap between each biscuit.
Prick the surface of each biscuit gently with a fork to create a decorative pattern and to ensure even cooking.
Optionally, sprinkle a pinch of granulated sugar on top of each biscuit for extra sparkle and texture.
Place the baking tray in the preheated oven and bake for 30-35 minutes, or until the shortbread biscuits are pale golden and firm to the touch. Avoid overbaking, as it may alter their delicate texture.
Once baked, remove the biscuits from the oven and allow them to cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.
Serve the biscuits on their own or alongside a cup of tea or coffee. Store in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
3341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.8 g | 251% | |
| Saturated Fat | 113.0 g | 565% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 41 mg | 2% | |
| Total Carbohydrate | 384.6 g | 140% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 110.6 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 14.2 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.
