Traditional Scottish Shortbread Recipe
Introduction
Traditional Scottish shortbread is a simple, buttery biscuit that melts in your mouth with every bite. Its crisp texture and rich flavor make it a beloved treat perfect for tea time or any cozy occasion.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup quality unsalted butter, cubed and softened at room temperature
- 1/2 cup caster sugar
- 1/2 teaspoon salt
Instructions
- Step 1: Preheat the oven to 350 degrees F. Butter an 8×8 or 9×9 inch square baking pan. You may also use a round cake pan and cut the shortbread into triangles later.
- Step 2: Place the flour, butter, caster sugar, and salt in a food processor. Pulse until the mixture resembles coarse breadcrumbs but is soft and pliable, coming together when pressed between your fingers. If it seems too dry, pulse a bit longer.
- Step 3: If desired, gently fold in add-ins such as candied ginger, candied citrus peel, nuts, fresh herbs, or dried cranberries.
- Step 4: Pour the mixture into the prepared pan. Firmly press it down with your fingers to form an even layer.
- Step 5: Prick the surface with a fork to create rows. You can also run a knife between each row for easier cutting after baking. Alternatively, prick the warm shortbread just after baking for more pronounced holes.
- Step 6: Bake on the middle rack for 30–35 minutes, until the shortbread is light golden and firm to the touch.
- Step 7: Remove from the oven, sprinkle lightly with caster or granulated sugar, and let cool completely before cutting and serving.
Tips & Variations
- Use the best quality unsalted butter you can find—its flavor makes a big difference.
- Try adding finely chopped nuts, dried cranberries, or fresh herbs for unique twists.
- If the dough feels too dry and crumbly, pulse it longer in the processor to improve binding.
- Pricking the dough helps it bake evenly and makes cutting easier after baking.
Storage
Store shortbread in an airtight container in a cool, dry place—avoid refrigeration. It keeps well for several weeks, and its flavor and texture actually improve over time. To re-crisp, warm gently in a low oven for a few minutes if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make shortbread without a food processor?
Yes, you can rub the butter into the flour and sugar by hand until the mixture resembles coarse crumbs, then press together to form the dough.
How do I know when the shortbread is done baking?
It should be light golden in color and firm to the touch but not browned. Overbaking can make it too dry and hard.
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Traditional Scottish Shortbread Recipe
- Total Time: 40-45 minutes
- Yield: Approximately 16 square pieces 1x
Description
This Traditional Scottish Shortbread recipe delivers a classic, buttery, and crumbly treat that’s simple to make yet irresistibly delicious. Made with just a few quality ingredients—flour, unsalted butter, caster sugar, and salt—this shortbread bakes into a delicately golden, tender delight perfect for teatime or gifting. Add optional mix-ins like candied ginger, citrus peel, or nuts to customize your batch. The recipe uses a straightforward food processor technique for easy prep and baking in a square or round pan.
Ingredients
Basic Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup quality unsalted butter, cubed and softened at room temperature
- 1/2 cup caster sugar
- 1/2 teaspoon salt
Optional Add-Ins
- Homemade Candied Ginger
- Homemade Candied Citrus Peel
- Other options include nuts, fresh herbs, dried cranberries, etc.
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Lightly butter an 8×8 or 9×9 inch square baking pan, or alternatively use a round cake pan if you prefer to slice your shortbread into triangles after baking.
- Make the Shortbread Dough: In a food processor, combine the all-purpose flour, cubed and softened unsalted butter, caster sugar, and salt. Pulse until the mixture resembles coarse breadcrumbs but feels soft and pliable enough to form a dough when pressed between your fingers. If the dough appears too dry or crumbly, pulse a bit longer to help it come together. If you want to add any optional ingredients such as candied ginger, citrus peel, nuts, or herbs, fold them into the mixture now.
- Press the Dough into the Pan: Transfer the dough into the prepared baking pan. Use your fingers and hands to press down firmly and evenly to create a flat, compact layer. Prick the surface all over with the tines of a fork, forming rows of holes, which help the shortbread bake evenly and prevent bubbling. Optionally, run a knife lightly between the fork rows to make cutting easier after baking.
- Bake the Shortbread: Place the pan on the middle rack of your preheated oven. Bake for 30 to 35 minutes until the shortbread turns light golden and feels firm to the touch. Be careful not to overbake, as it should not brown too deeply.
- Cool and Serve: Remove the shortbread from the oven and while still warm, sprinkle lightly with caster or granulated sugar for a subtle sweet crunch. Allow it to cool completely in the pan before cutting into squares or triangles. Store the shortbread in an airtight container in a cool, dry place (not refrigerated) for several weeks. The flavor and texture improve as it rests.
Notes
- Using quality unsalted butter significantly improves the flavor and texture of your shortbread.
- If the dough is too crumbly, pulse in the food processor longer to help the ingredients bind.
- Pricking with a fork before baking prevents bubbling and helps even cooking.
- Shortbread can be stored for weeks in an airtight container at room temperature and develops better flavor over time.
- Feel free to customize with nuts, dried fruits, or herbs according to taste.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Scottish
Keywords: Traditional Scottish Shortbread, shortbread recipe, buttery shortbread, classic Scottish dessert, easy shortbread
