This easy Scottish shortbread recipe is buttery and crumbly with a melt in the mouth texture. Made from just 5 simple ingredients, this classic biscuit is perfect as a simple accompaniment to a cup of coffee, or can be served as part of an elegant afternoon tea.
175gunsalted butter, at room temperature($2.28 / £1.23)
pinchsalt($0.01 / £0.01)
85g(⅓ c)caster sugar($0.19 / £0.14)
200g(1 ⅓ c)plain flour or all purpose flour($0.24 / £0.12)
50g(⅓ c) cornflour / corn starch($0.23 / £0.28)
½tablespooncaster sugar, for the top($0.02 / £0.02)
Instructions
Preheat the oven to 150˚C fan / 170˚C / 300˚F convection / 340˚F.
Line a 20 x 20 cm (8 x 8 inch) square baking tin with baking paper / baking parchment.
In a large mixing bowl cream the butter and sugar together until pale and fluffy.
In another bowl mix the flour with the corn flour and salt.
Tip the flour into the butter and mix together with a spoon, taking care not to overmix.
Tip into the lined tin and press the mixture to the edges of the tin gently with your hands.
Place in the preheated oven and bake for 30-40 minutes until lightly golden.
Cut into squares whilst still warm and sprinkle over the ½ tablespoon caster sugar, then leave to cool completely in the tin.
Store in an airtight container for up to 2 weeks or wrap well and freeze for up to 1 month.
Video
Notes
Estimated costs: Australia $2.97. Per serve = $0.19UK £1.80. Per serve = £0.12America - I am yet to calculate the estimated ingredients costs to make this recipe in the US. If you would find it useful please contact me and I'll get calculating :) Butter – as this is a buttery shortbread you need to use butter rather than margarine as you want that buttery taste. Use unsalted butter and then add a pinch of salt so you can control the saltiness of the shortbread.Plain flour – or all purpose flour.Cornflour – this helps create that short melt in the mouth texture of the shortbread. You can substitute corn flour with rice flour.Caster sugar – this is one of the ingredients that makes Scottish shortbread different to other shortbread recipes which use icing sugar / confectioners sugar. Caster sugar is finer than granulated sugar / white sugar and dissolves quicker in baking, leading to a finer and more delicate texture.Salt – a touch of salt enhances the flavours in the shortbread.Don’t handle the dough too much to avoid tough shortbread. Once the dough has started to come together that’s enough, don’t knead it to a completely smooth dough.As when making shortcrust pastry, cool hands are best for a tender shortbread too – so best not hold them over a hot pan or radiator just before handling the dough!Don’t overcook the shortbread, if it becomes dark golden this can overpower the taste of the shortbread and make it bitter.Leave to cool completely in the tin as the shortbread dough is very fragile whilst still warm.