Scottish Shortbread Cookies Recipe/Butter Cookie Recipe/Shortbread Biscuits Recipe
Shortbreads are one of the easiest and delicious shortbread biscuits.
We can make this beautiful shortbreads with only a few basic ingredients.
Ingredients:
Sugar:75 g
Butter:150 g
Flour: All purpose flour:150 g
Corn Flour:75 g
A pinch of salt
Method:
Mix together in a separate bowl the flour, cornstarch and salt.
Cream in the butter and sugar .
Sift in, the flour into the butter until just combined.
Transfer on to a clean work surface and bring the crumbs into a dough form ,by squishing.Take care to not over-mix.
Roll dough out in to a sheet of thickness about 1 cm.
Cut the dough into rounds with a circular cutter and place on baking sheet, 2 apart.
Prick the center of each cookie a few times with the tines of a fork.
Bake at 325 F Preheated oven for 25-30 minutes or until just before they start to brown.
Cool on a wire rack and store in an airtight container.
How to Make the Best Scottish Shortbread (recipe from Tartine Bakery in San Francisco)
I absolutely LOVE this shortbread! It is perfection. If you've ever visited Tartine Bakery in San Francisco, you know the quality of their baked goods. What makes me so happy about this recipe is it bakes up exactly like the shortbread I have always purchased when in the city. Give this simple recipe a try and find out for yourself that it will melt in your mouth and is the very BEST shortbread you could ever make!
Pamela
Shortbread
1 cup + 2 tbsp very soft, unsalted butter/9 oz/255 g
1/2 teaspoon salt/ 2 ml
1 3/4 cup + 2 tbsp all purpose flour/9 oz/ 255 g
1/2 cup + 2 tbsp cornstarch */ 2 2/3 oz/ 75 g
1/3 cup granulated sugar / 2 1/2 oz/ 70 g
1/4 cup superfine or granulated sugar (for topping)/ 2 oz/55g
Preheat oven to 325 degrees. Butter a 6 x 10 inch glass baking dish. ( I have used metal pans with no problems and different size pans as long as the overall area is very close to 6x10)
Place very soft butter in a mixing bowl. The butter must be very soft- the consistency of mayonnaise or whipped cream. Add the salt to the butter and mix well with a wooden spoon or whisk so that the salt dissolves completely before adding the rest of ingredients.
Sift flour and cornstarch together into a bowl.
Add granulated sugar to the butter and mix just until combined. Add the flour mixture and mix just until a smooth dough forms.
Pat the dough evenly into the prepared baking dish. The dough should be no more than 2/3 inch deep. Bake until the top and bottom are lightly browned, about 30 minutes. ( I bake mine a bit longer to get the desired light golden color) The middle of the shortbread should remain light. Let cool on wire rack until warm to the touch.
Sprinkle the shortbread with the superfine or granulated sugar. Tilt the dish so the sugar fully and evenly coats the surface, then tip out the excess sugar. With a very thin, sharp knife, cut the shortbread in rectangular fingers about 1/2 inch wide and 2 inches long. ( I like to cut mine a bit wider)
If the cookies have become cold they will not slice well so they must still be warm to the touch at this point. Chill thoroughly before removing from the baking dish.
The first cookie is difficult to remove, but the rest should come out easily with the aid of a small, thin offset spatula. The cookies will keep in an airtight container in a cool place for up to two weeks.
* You may use rice flour or potato starch in place of the cornstarch. Rice flour will give shortbread a bit more crunch. Cornstarch is the softest of all, making a short and flaky cookie.
Go, eat your food with gladness, and drink your wine with a joyful heart...
Ecclesiastes 9:7
We Tried 9 Shortbread Recipes
In this video, I taste my way through 9 popular shortbread recipes in search of the best recipe!
The full breakdown, including the data analysis and my top picks, is posted on my blog. Thank you to our sponsor, @imperialsugar for providing the high-quality pure cane sugar that made each of these shortbread perfectly sweet and tender.
Blog post:
Instagram:
Facebook:
Videography by Michael Ma from Makin Media:
Recipes (in order shown):
00:00 Intro to the shortbread bake off
00:32 Tasting the benchmarks: Walkers and Dean's shortbread
1:42 Ted Lasso:
3:00 Food52 (Bien Cuit):
4:20 Tartine:
6:09 Cook's Illustrated:
8:04 Taste of Home:
9:19 Food and Wine:
10:40 New York Times:
12:16 Christina Tosi:
13:30 Seasons and Suppers:
15:17 Favorite picks!
16:29 Wrap up
In case you're new here, here's how a bake off works:
- I bake 9-12 different recipes in one day
- Samples of each recipe get distributed to a team of tasters
- Tasters rank each sample for flavor, texture and overall appeal
- We analyze the data and rank each recipe according to the scores!
Making traditional Scottish shortbread
Rena Harrop has been practicing her recipe for 70 years. Want to try it yourself? Follow these steps:
Ingredients:
1 lb butter (Harrop says to use farm-fresh butter, not salted)
2 cups berry sugar
4 cups flour
2 tablespoons rice flour
Directions:
Mix the sugar and two flours together in a bowl. Then, start incorporating the dry mixture into the butter. Harrop says using her hands to do this achieves the desirable consistency. Once it’s mixed, put the dough on the counter and knead until it’s pliable.
Then, use a rolling pin to roll it flat and cut it into whatever shapes you want.
Bake the cookies in the oven at 300F for 30 to 40 minutes. Harrop says don’t wait until the cookies turn brown—remove them once the edges start to turn a cream colour.
Then, put them on a rack to cool and sprinkle more sugar on top.
Scottish Shortbread Mixing Secrets
Most baking mistakes are made in the MIXER, not the oven!
It's a special Scottish celebration in my kitchen, as I've promised my beloved wife Heather that I'd make Scottish Shortbread Cookies for the Outlander premier tonight.
The Creaming Method is the most used mixing method in holiday baking and ignoring the proper technique will lead to disappointing results.
Discover my 5 Step Plan for conquering the holiday kitchen this year in a FREE online web class.
Click HERE to join the next Holiday Cooking Success class.
Easy Scottish shortbread | No roll method :)
Hello folks!
Support my wee channel (only if you want :)
A very warm welcome back to What’s For Tea :) Today for a wee treat I made some shortbread fingers. I haven’t made shortbread in such a long time…and I decided to pop in some chocolate chips this time :) These are such lovely buttery crumbly biscuit..and an an absolute Scottish staple.
Everything I used will be mentioned below incase you want to make these for yourself. Thanks for stopping by,
-Cheryl x
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What I used -
75g (2.6oz) White sugar (I used caster sugar, but ordinary white sugar would do)
225g (7.9oz) Plain flour
150g (5.2oz) Unsalted butter
150g (5.2oz) Milk chocolate chips
Pinch of salt
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