Scottish Shortbread
A recipe for Scottish Shortbread! This classic, buttery cookie comes together with simply 4 ingredients for a wonderful accompaniment to tea.
Servings 18 Shortbread
Ingredients
- 1 cup (227 grams) unsalted butter lightly softened at room temperature (about 1 hour), plus more for greasing the pan
- 1/2 cup (100 grams) caster (superfine) sugar plus more for topping
- 2 1/4 cups (280 grams) all-purpose flour
- 1/2 teaspoons salt
Instructions
- Preheat oven to 325˚F (160˚C). Grease an 8 x 8 inch (20 x 20 centimeter) square baking dish with butter.
- In the bowl of a stand mixer fitted with a paddle attachment or a large bowl with a wooden spoon, mix together the butter and sugar until evenly combined, but do not cream completely together.
- Mix in the flour and sugar just until the dough comes together and is no longer crumbly.
- Gently press the dough into the greased pan in an even layer.
- Cut the dough into individual rectangles about 2 1/2 x 1 inches (6 x 2.5 centimeters). Pierce the tops all over with a fork at least halfway through the dough.
- Bake in the preheated oven until edges are lightly golden and the center is set, about 30-40 minutes.
- Immediately after removing from the oven, sprinkle sugar lightly across the top of the shortbread.
- Allow to cool briefly in the pan for about 5 minutes, then cut across the lines again to separate the shortbread into individual pieces while still warm.
- Once cooled, store at room temperature in airtight container for up to a week.