Scottish Shortbread
This classic Scottish shortbread is tender, buttery, and subtly sweet with a hint of vanilla and crisp sugar coating.
This classic Scottish Shortbread is tender, buttery, and subtly sweet. They’re perfectly crumbly and chewy with a hint of vanilla and crisp sugar coating. I absolutely adore these biscuits! They’re a must-bake treat around the holidays.
Ingredients for making Scottish shortbread
For these traditional shortbread biscuits, there’s no leavening agents (baking powder or baking soda). Just flour, sugar, and butter along with a little salt and optional extract.
- Flour: Plain all purpose flour, spooned and levelled.
- Sugar: Granulated sugar adds a subtle sweetness. You could also use superfine berry sugar.
- Butter: Unsalted butter gives these biscuits their buttery flavour.
- Salt: Fine sea salt compliments the butter beautifully. If you’re using salted butter, omit the salt.
- Vanilla: Entirely optional, pure vanilla extract adds a lovely bit of warmth.
How to make Scottish shortbread
Step 1: Preheat oven to 300°F. Line a 9-inch square baking pan with parchment paper (this makes it easier to lift the cookies from the pan once they’ve cooled). You could also use an 8-inch square or 9-inch round baking pan.
Step 2: Add the flour, granulated sugar, and salt to a food processor and pulse to combine.
Step 3: Add the butter and vanilla. Pulse until the dough begins to clump together.
No Food Processor? Whisk together the flour, sugar, and salt in a large bowl. Then work in the butter with a pastry cutter, two forks, or your fingers until the dough begins to clump together. Avoid over mixing, so the dough does not become tough, but remains tender.
Step 4: Press the dough into a 9-inch square baking pan. Use a bench scraper or spatula to smooth the top.
Step 5: Using a fork, crimp the edges and prick the dough. This allows steam to escape which prevents air bubbles and allows for an even rise.
Step 6: Bake for 50-60 minutes, until golden brown.
Step 7: While hot, cut into squares, bars, or wedges and sprinkle with 1 tablespoon granulated sugar. Cool completely on a wire rack before removing from the pan.
How to store shortbread
These cookies are best stored in an airtight container at room temperature for up to 2 weeks. I love storing (and gifting) them in old fashioned metal cookie tins. They also freeze quite well and can be stored in a zip-top bag in the freezer for up to 2 months.
Looking for more holiday cookie recipes? Try these Chewy Ginger Molasses Cookies or The BEST Cinnamon Snickerdoodle Cookies.
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Scottish Shortbread
Ingredients
- 2 cups all-purpose flour
- ⅔ cup granulated sugar
- ½ teaspoon fine sea salt
- 1 cup butter, cubed
- 1½ teaspoons pure vanilla extract, optional
Instructions
- Preheat oven to 300°F.
- Add the flour, granulated sugar, and salt to a food processor and pulse to combine.
- Add the butter and vanilla. Pulse until the dough begins to clump together.
- Press the dough into a 9-inch square baking pan. Use a bench scraper or spatula to smooth the top.
- Using a fork, crimp the edges and prick the dough.
- Bake for 50-60 minutes, until golden brown.
- While hot, cut into squares, bars, or wedges and sprinkle with 1 tablespoon granulated sugar.
- Cool completely on a wire rack before removing from the pan.
