Traditional Scottish Shortbread
Light, buttery Scottish shortbread biscuits made with butter, caster sugar, and plain flour; cut into fingers and baked until lightly golden.
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- •Buttersoftened (soft but not melting)
- •Caster sugar
- •Plain flourall-purpose flour
- •Plain flour(optional)for dusting bench/rolling
- •Granulated sugar(optional)to sprinkle on top
- 1
Preheat oven to 170°C / 340°F (gas mark 3). Grease a baking/cookie sheet and line with parchment paper.
5 min
- 2
Cream softened butter and caster sugar together until light in color, smooth, and creamy (about 2 minutes with an electric mixer). Scrape down beaters/bowl as needed.
3 min
- 3
Fold in the plain flour (all at once or in two additions) using a spatula until a light, crumbly mixture forms.
3 min
- 4
Turn mixture onto the bench and gently bring together with light hands until it forms a dough that holds its shape (it may still look slightly crumbly).
3 min
- 5
Lightly dust the bench and dough with flour. Roll into a rectangle about 9 x 5 in (23 x 13 cm) and 3/8 in (1 cm) thick, dusting as needed to prevent sticking. Straighten edges with a bench scraper.
7 min
- 6
Mark and cut the rectangle into three 3-inch slabs, then cut each slab into five 1-inch strips (15 pieces total). Transfer to the prepared baking sheet.
5 min
- 7
Poke a few holes in each shortbread with a cocktail stick/skewer to help even baking. Sprinkle a little granulated sugar over each biscuit.
2 min
- 8
Bake for 15 minutes (middle shelf if not using a fan oven).
15 min
- 9
Carefully transfer shortbreads to a wire rack and cool about 15 minutes to firm up before eating.
15 min
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