True Scottish Shortbread
Transport your taste buds to the rolling hills of Scotland with this classic recipe for True Scottish Shortbread, a buttery and crumbly delight that's as authentic as it gets. Made with just five simple ingredients—unsalted butter, caster sugar, all-purpose flour, cornstarch, and a pinch of salt—this traditional treat boasts a rich, melt-in-your-mouth texture that epitomizes simplicity and indulgence. Perfectly golden around the edges and wonderfully pale on top, this shortbread is gently pricked and scored before baking for that iconic look and delicate flakiness. Ready in under an hour, it’s the ultimate make-ahead dessert, ideal for teatime, holiday gifting, or everyday snacking. Follow our foolproof steps for a foolproof Scottish baking experience and savor a timeless treat that will delight anyone lucky enough to take a bite.
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Recipe Information
Ingredients
- 225 grams Unsalted butter
- 100 grams Caster sugar (or granulated sugar)
- 300 grams All-purpose flour
- 50 grams Cornstarch (or rice flour)
- 1 pinch Salt
Instructions
Preheat your oven to 150°C (300°F) and line a 9x9-inch baking pan (or similar-sized pan) with parchment paper.
In a large mixing bowl, beat the unsalted butter with an electric mixer or wooden spoon until soft and creamy.
Add the caster sugar to the butter and continue to beat until the mixture is light and fluffy.
Sift the all-purpose flour and cornstarch (or rice flour) into the butter-sugar mixture and add a pinch of salt.
Gently fold the dry ingredients into the wet ingredients using a spatula or wooden spoon until the dough starts coming together. Avoid overmixing to maintain the tender texture.
Transfer the dough into the prepared baking pan and press it down evenly using your hands or the back of a spoon. Make sure the surface is smooth.
Using a fork, prick the top of the dough all over (this helps prevent bubbling as it bakes). Optionally, score the dough into rectangular or triangular pieces to make cutting easier later.
Bake the shortbread in the preheated oven for 40-45 minutes, or until the edges are just beginning to turn golden. The top should remain pale.
Remove the pan from the oven and allow the shortbread to cool in the pan for about 10 minutes.
While the shortbread is still slightly warm, use a sharp knife to cut it into pieces along the scored lines. Let it cool completely in the pan before removing.
Store the shortbread in an airtight container at room temperature for up to 1 week. Enjoy with tea or coffee for a traditional Scottish treat!
Nutrition Facts
Calories |
3309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.8 g | 251% | |
| Saturated Fat | 113.0 g | 565% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 182 mg | 8% | |
| Total Carbohydrate | 374.4 g | 136% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 100.6 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 373 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.
