How To make Traditional Scottish Shortbread

Martha Stewart’s Traditional Shortbread | Martha Bakes Recipes | Martha Stewart

Skip the tin this year and find out Martha Stewart’s recipe for traditional Scottish shortbread. These classic cookies are rich in history and in texture, and they are a staple dessert-table fixture during the holidays. You can bake them in a mold topped with beautiful traditional patterns like thistles, or choose to keep it simple by baking in a pie tin. All it takes is the perfect combination of butter, sugar, and flour—and you’ll have a delicious, giftable dessert.

For this recipe, you will need a shortbread mold like Emerson Creek Pottery's Thistle Shortbread Pan that Martha used ($34.00, emersoncreekpottery.com) (

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#MarthaStewart #Shortbread #Cookies #Recipes #Desserts #Baking

0:00 Introduction
0:25 Mix the Ingredients
2:18 Place Into Mold and Bake
4:40 Let Shortbread Cool and Dry Completely
5:57 Finished Traditional Shortbread

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Martha Stewart’s Traditional Shortbread | Martha Bakes Recipes | Martha Stewart

How To Make Shortbread | Good Housekeeping UK

Find out how to make shortbread in a few simple steps - delicious buttery and crisp shortbread biscuits made easy with our step-by-step video.

Ingredients:
250g (9oz) plain white flour, sifted, plus extra to dust
175g (6oz) unsalted butter, at room temperature, cubed
75g (3oz) caster sugar
Demerara or granulated sugar, to sprinkle

1. Into a mixing bowl, put flour and butter then rub together using fingertips until mixture resembles breadcrumbs. Add caster sugar and bring together using hands.

2. Dust work surface with flour and turn out dough on to worksurface. Form into a thick sausage shape. Wrap in cling film and chill for 30min.

3. Slice dough widthways, into roughly 1cm (½in) thick discs and remove cling film. Line a baking sheet with baking parchment, and put shortbread discs on sheet with plenty of space between to allow them to spread when cooking. Sprinkle with demerara or granulated sugar.

4. Bake at 200°C (180°C fan) mark 6 for 15-16min, until pale golden. Cool for 10min on baking sheet before transferring to a wire rack to cool completely. Store in an airtight container for up to one week.

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Traditional Scottish Shortbread Recipe & Cook with me!

Hey guys :)
I thought I'd quickly pop on and show you how to make traditional Scottish Shortbread! A few of you have asked for it...so here it is! This is just the basic recipe, but you can add things like chocolate chips, coconut, nuts or flavourings :) But I like plain. I've listed the ingredients below if you wan't to give it a go!

____________________________________________________________________

Shopping list:

55/2oz. Caster sugar
180g/6oz Plain (all-purpose) flour
125g/40z Room temperature butter

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Thanks for stopping by guys :) x

How to Make Walker's Scottish Shortbread Recipe at Home

Learn how to make traditional Walker's Scottish Shortbread Cookies at home and enjoy rich, crumbly cookies perfect for dunking and the holidays!

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In this must-have for any home baker, master pastry chef Gemma Stafford shares an all-new collection of 125 simple yet irresistible recipes for every baking opportunity—from breakfast, brunch, and teatime to dinner party desserts, holiday treats, leisurely weekend projects, and sweets for the everyday. For every time of day and every occasion, you’ll find the perfect recipe for you.

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Scottish Shortbread

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.