Traditional Scottish Shortbread
Experience the buttery, crumbly perfection of Traditional Scottish Shortbread, a classic treat that's as simple as it is irresistible. Made with just five pantry staples—unsalted butter, granulated sugar, all-purpose flour, and a touch of salt, with optional cornstarch for extra tenderness—this recipe delivers authentic flavor and melt-in-your-mouth texture. With minimal prep time and a slow, even bake, these golden-edged biscuits are a true homage to Scotland's culinary heritage. Perfect for serving with tea or coffee, these shortbread cookies are easy to customize into your favorite shapes and feature the signature fork-pricked pattern for even baking. Ideal for holidays, gift-giving, or everyday indulgence, this timeless recipe is sure to become a new favorite in your baking repertoire.
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Recipe Information
Ingredients
- 230 grams unsalted butter
- 100 grams granulated sugar
- 300 grams all-purpose flour
- 50 grams cornstarch (optional, for a softer texture)
- 1 teaspoon fine sea salt
Instructions
Preheat your oven to 150°C (300°F) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, beat the unsalted butter and granulated sugar together until pale and fluffy using a hand mixer or stand mixer on medium speed. This should take about 2-3 minutes.
Sift together the all-purpose flour, cornstarch (if using), and fine sea salt in a separate bowl.
Gradually add the dry ingredients to the butter and sugar mixture. Mix on low speed until the dough comes together. It should be soft but not sticky.
Turn the dough out onto a clean, lightly floured surface. Gently knead it just until smooth and even, being careful not to overwork the dough.
Roll out the dough to about 1/2-inch (1.3 cm) thickness. Use a knife or cookie cutter to shape the shortbread into rectangles, circles, or any desired shape.
Place the shaped dough onto the prepared baking sheet, spacing them about 1 inch apart.
Prick each piece of shortbread with a fork to create the traditional pattern. This also helps the shortbread bake evenly.
Bake in the preheated oven for 35-40 minutes, or until the edges are just lightly golden. Be careful not to overbake; the shortbread should remain pale.
Remove from the oven and let the shortbread cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Store the shortbread in an airtight container at room temperature for up to one week. Enjoy with tea or coffee!
Nutrition Facts
Calories |
3336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.1 g | 257% | |
| Saturated Fat | 115.5 g | 578% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 1978 mg | 86% | |
| Total Carbohydrate | 372.7 g | 136% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 100.6 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 13.9 mg | 77% | |
| 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.
