Shortbread cookies are a beloved treat that originated in Scotland and have gained popularity all over the world. These buttery and crumbly cookies are a staple in many households, especially during the holiday season. While there are many variations of shortbread cookies, the traditional Scottish recipe has stood the test of time and remains a favourite among bakers and cookie-lovers alike.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
Instructions
- Preheat your oven to 325°F (165°C).
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Gradually add the flour to the butter mixture, mixing until a soft dough forms.
- Shape and score:
- Fingers: Press the dough into an ungreased baking pan (about a 9×9 inch pan). Prick all over with a fork and cut into fingers (rectangular bars).
- Round: Press the dough into a round pan, score the top into wedges, and prick with a fork.
- Individual cookies: Use cookie cutters to shape your shortbread.
- Bake for 25-35 minutes or until the edges are lightly golden brown.
- Let the shortbread cool slightly in the pan before cutting into shapes (if you didn’t before). Cool completely before enjoying.
Tips
- High-quality butter: The better your butter, the tastier the shortbread. Choose European-style butter if possible, as it has a higher fat content.
- Don’t overwork the dough: Mix just until the dough comes together. Overworking it will make the cookies tough.
- Chill before baking (optional): Chilling the dough for 30 minutes helps prevent the cookies from spreading too much in the oven.
- Experiment with add-ins: Try adding finely chopped nuts, dried fruit, or a touch of spice for a twist.
Related
Scottish Shortbread Cookie Recipe
Discover the secrets to making the perfect Scottish Shortbread Cookies with our easy-to-follow recipe. Crumbly, buttery delights await you.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
Instructions
- Preheat your oven to 325°F (165°C).
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Gradually add the flour to the butter mixture, mixing until a soft dough forms.
Shape and score:
- Fingers: Press the dough into an ungreased baking pan (about a 9×9 inch pan). Prick all over with a fork and cut into fingers (rectangular bars).
- Round: Press the dough into a round pan, score the top into wedges, and prick with a fork.
- Individual cookies: Use cookie cutters to shape your shortbread.
- Bake for 25-35 minutes or until the edges are lightly golden brown.
- Let the shortbread cool slightly in the pan before cutting into shapes (if you didn’t before). Cool completely before enjoying.