Description
Classic Scottish Shortbread is a traditional buttery cookie perfect for your Christmas cookie tray. With its tender, melt-in-your-mouth texture and subtle sweetness, this easy-to-make recipe uses simple ingredients and baking techniques to create a festive treat that pairs wonderfully with tea or coffee.
Ingredients
Scale
Shortbread Dough
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar (plus extra for sprinkling)
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
Instructions
- Preheat the Oven: Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a mixing bowl, beat the softened unsalted butter and granulated sugar together with an electric mixer until the mixture is light, fluffy, and creamy, about 2 to 3 minutes. This step incorporates air for a tender texture.
- Mix in Dry Ingredients: Gradually add the all-purpose flour and salt to the creamed mixture. Mix gently until the dough starts coming together into a soft, cohesive ball without overworking it to maintain crumbly texture.
- Shape the Dough: On a lightly floured surface, roll out the dough to about 1/2-inch thickness. Use cookie cutters or a knife to cut the dough into classic shortbread shapes such as rectangles or wedges.
- Chill the Dough: Transfer the shaped cookies to the prepared baking sheet and refrigerate for 15 to 20 minutes to firm up. Chilling helps maintain their shape during baking.
- Bake: Place the baking sheet in the preheated oven and bake for 18 to 22 minutes, or until the edges turn a light golden color. Be careful not to overbake to keep the cookies tender.
- Sprinkle with Sugar: As soon as the cookies come out of the oven, sprinkle a little granulated sugar over the tops for an attractive and festive finish.
- Cool and Store: Allow the cookies to cool on the baking sheet for about 5 minutes to set, then transfer them to a wire rack to cool completely. Store the shortbread in an airtight container for up to 2 weeks to preserve freshness.
Notes
- Use unsalted butter to control the saltiness in the shortbread.
- Chilling the dough before baking helps maintain cookie shape and texture.
- Do not overbake; shortbread should be pale with just golden edges for the best tender texture.
- Store in an airtight container to keep cookies fresh and crisp.
- For a decorative touch, prick holes in the dough with a fork before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert/Cookies
- Method: Baking
- Cuisine: Scottish
