Scottish Shortbread Recipe
Scottish Shortbread Recipe
Scottish shortbread is such a great place to start if you’re learning to bake, easy, quick and a delicious result – what else could you want?
What rotten weather today! It was so bad I couldn’t even bring myself to go out to buy something sweet, I was really craving it too. So, I had a rummage in the cupboard, and although I didn’t have much on offer, I did have the ingredients to make shortbread – well, it’d be pretty difficult not to. Next time you fancy something sweet with your cup of tea or coffee, or even whisky (this is Scottish shortbread), give this recipe a go, you’ll not be disappointed.
Preparation: 20 minutes
Baking: 15 to 20 minutes
You will need a baking tray of about 19cm / 7.5in. by 29cm / 11.5cm – I find that a brownie tray works well.
Makes: About 20 to 24 biscuits.
225gr / 8 oz. of softened unsalted butter
110gr / 4 oz. of sugar
285gr / 10 oz. of plain or whole meal flour
50gr / 2 oz. corn flour
A little sugar for sprinkling (optional)
- With an electric whisk (or by hand with a wooden spoon if you feel you need the exercise), cream the butter and sugar together, this takes a few minutes (much longer by hand).
- Add the flour and the corn flour to the sugar and butter mixture, stir through with a wooden spoon, roughly, just a few turns to bring everything together.
- Turn the mix out onto a cool, clean surface and bring it together with your hands, it’ll be crumbly at first but don’t worry. Then take your dough and place it into your tray pushing it out to the sides, gently, evenly but with some firmness to the edges of the tray.
- To make sure the dough is evenly spread I take the tip of a knife and poke it in a few spots until it touches the bottom of the tray, this will show you if you have any areas that are too thick or thin.
- Once level, score out the biscuits then prick with a fork in rows, make sure the fork hits the bottom of the tray each time.
- Place in the fridge to cool for about 20 minutes.
- Set the oven to heat to 180°/360° and grease your tin. I always do this by wiping the inside of the tin with the butter paper.
- Remove the chilled shortbread dough from the fridge and bake for about 20 minutes, checking after 15. You can check this with a knife, if it comes out of the shortbread clean, it is ready. The shortbread will be a very light golden brown in colour when it is ready.
- Remove from the oven and run a sharp knife around the edges to loosen it, then slice into fingers whilst still warm (at this stage is will be soft). When sliced and cooled, sprinkle some sugar over the top if you want. Normally I don’t actually do this although it is part of the traditional recipe, I find the biscuit sweet enough. If you do want to sprinkle sugar, a couple of teaspoons is enough.
- To remove the shortbread, turn the tray upside down and give it a tap on a hard surface to loosen your first piece, the rest will be easy to remove.
Tips and Variations
- Store in an air tight tin in a cool dry place and the shortbread will stay fresh for about 10 days to 2 weeks