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
Scale
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
