Traditional Scottish Pure Butter Shortbread Cookies Biscuits
Indulge in the timeless charm of *Traditional Scottish Pure Butter Shortbread Cookies Biscuits*, a buttery and crumbly treat that embodies the essence of classic Scottish baking. Made with just five simple ingredients—softened unsalted butter, caster sugar, all-purpose flour, cornstarch, and an optional sprinkling of coarse sugar—this recipe delivers melt-in-your-mouth perfection with every bite. The inclusion of cornstarch ensures an irresistibly tender texture, while chilling the dough guarantees crisp edges and flawless shapes. Whether cut into traditional rectangles or playful cookie cutter designs, these golden delights pair beautifully with a cup of tea or coffee. With only 15 minutes of preparation and a slow bake for ultimate richness, these shortbread biscuits are a household favorite that's both elegant and surprisingly easy to make. Perfect for afternoon tea, holiday gatherings, or gifting, this recipe is a celebration of authentic, buttery goodness.
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Recipe Information
Ingredients
- 227 grams unsalted butter, softened
- 100 grams caster sugar (superfine sugar)
- 260 grams all-purpose flour
- 60 grams cornstarch (cornflour)
- 2 tablespoons coarse sugar (optional, for sprinkling)
Instructions
Preheat the oven to 150°C (300°F) and line two baking trays with parchment paper.
In a large mixing bowl, beat the softened butter with an electric mixer or wooden spoon until creamy and smooth.
Add the caster sugar to the butter and continue to beat until the mixture is light and fluffy.
In a separate bowl, sift together the all-purpose flour and cornstarch to remove any lumps. Gradually add the dry ingredients to the butter-sugar mixture, stirring with a spatula or your hands until a soft dough forms.
Turn the dough out onto a lightly floured surface and gently knead it until smooth. Be careful not to overwork the dough.
Roll the dough out to a thickness of about 1 cm (3/8 inch). Use a cookie cutter to cut out desired shapes, or shape the dough into a rectangle and slice into traditional fingers.
Place the shaped cookies onto the prepared baking trays, leaving a little space between each biscuit. If desired, sprinkle coarse sugar on top for added texture.
Chill the trays in the refrigerator for about 15 minutes to help the cookies hold their shape during baking.
Bake the cookies in the preheated oven for 25-30 minutes, or until they are pale golden and firm to the touch. Avoid letting them brown too much for authentic shortbread.
Remove the cookies from the oven, allowing them to cool on the trays for 5 minutes before transferring to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 1 week, or freeze for longer storage.
Nutrition Facts
Calories |
140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 1 mg | 0% | |
| Total Carbohydrate | 16.1 g | 6% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 5.3 g | ||
| Protein | 1.3 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 4 mg | 0% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 12 mg | 0% | |
*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.
