Description
This classic Best Scottish Shortbread Recipe delivers crumbly, buttery, and delicious cookies made from just four simple ingredients: flour, butter, sugar, and salt. Perfectly baked to a light golden brown, these traditional shortbread bars offer a sweet treat that the whole family will enjoy.
Ingredients
Scale
Ingredients
- 2 cups all-purpose flour
- 8 oz unsalted butter, softened (2 sticks = 1 cup)
- ½ cup caster sugar
- ¼ tsp table salt
Instructions
- Prepare the baking pan: Line an 8×8 inch baking dish with parchment paper, leaving a 1-inch overhang on two sides for easy removal. Alternatively, a 9×9 inch pan or round cake pan can be used. Set aside.
- Combine dry ingredients: In a food processor bowl, add the all-purpose flour, caster sugar, and table salt. Pulse briefly until the ingredients are well combined.
- Add butter and mix: Add the softened unsalted butter to the flour mixture. Pulse until the mixture resembles coarse breadcrumbs but remains soft and pliable. If the mixture is too dry, pulse a little longer.
- Press into pan: Firmly press the dough mixture into the prepared baking pan using your fingers and hands to form an even layer. Prick the dough at 1-inch intervals with a fork, then score it into 2 x 1-inch bars with a knife for easy cutting later.
- Chill dough: Cover the pan tightly with plastic wrap and refrigerate for at least 2 hours to allow the dough to firm up before baking.
- Preheat oven: Set your oven temperature to 350°F (175°C) and let it preheat fully.
- Bake the shortbread: Place the chilled baking pan on the middle rack of the oven and bake for 30-35 minutes. Bake until the shortbread is set and lightly golden brown. Avoid overbaking to prevent dryness.
- Cool slightly: Remove the pan from the oven and place it on a wire rack to cool for 5 minutes.
- Cut and cool completely: Using the scored lines as a guide, cut the shortbread into bars while still warm. Let the cookies cool completely in the pan before removing them to maintain their shape.
- Store: Store the shortbread bars in an airtight container at room temperature for up to one week. For longer storage, freeze them in a sealed container for up to three months.
Notes
- Traditional Scottish Shortbread relies on simple ingredients delivering rich, buttery flavor and a crumbly texture.
- Using parchment paper with an overhang makes removing the shortbread from the pan easier and keeps the bars intact.
- Chilling the dough before baking is essential for maintaining the shape and texture of the cookies.
- Do not overbake to keep the shortbread moist and tender rather than dry or crumbly.
- These cookies can be stored at room temperature or frozen for convenience.
Nutrition
- Serving Size: 1 bar
- Calories: 83
- Sugar: 0.03 g
- Sodium: 10 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0.2 g
- Carbohydrates: 7 g
- Fiber: 0.2 g
- Protein: 1 g
- Cholesterol: 15 mg
