Classic Scottish Shortbread
Recipes » Desserts » Cookies and Bars
This is the best butter cookie of all. Very simple to do and you'll get many complements.
"I love this buttery shortbread. So simple to make. Everyone who has tried them has loved them. Make sure to use salted butter. I have tried this with unsalted butter and with vegetable spread and it is not the same. Although with the unsalted butter I probably could have added pinch of salt. If i try it that way again I will update my review. Thank you for a delicious recipe." - Bronwyn74Yield: 8 Servings Ready in 1 hours
Cuisine: BritishMain Ingredient: Wheat
92% would make again (reviews)
593
people favorited
276 people trying soon
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Notes Classic Scottish Shortbread Preparation
Pre-heat oven to 325
In work bowl of food processor add butter and sugar. process briefly to cream the butter. Add the vanilla and pulse again. Add the flour 1/2 cup at a time, pulsing to mix. Process to a moderately firm dough.
Spray a shortbread pan (or other flat pan) with non-stick spray. Pat out the dough to a uniform thickness then prick it all over with a fork to break any bubbles.
Bake for about 30 - 35 minutes until lightly browned. Remove and let it cool for about 10 minutes. Place a wooden cutting board on top of the pan and carefully turn the pan and board over. Removing the pan should leave the shortbread on the cutting board. If it sticks try tapping one edge of the pan to release it.
Cut the shortbread into serving sized pieces while it it still warm. Allow cut pieces to cool completely before storing away.
This recipe multiplies nicely by 2 or 3 if you need a larger batch.
Each (1.5 oz) piece contains:
Cals: 178, FatCals: 105, TotFat: 12g
SatFat: 7g, PolyFat: 0g, MonoFat: 3g
Chol: 31mg, Na: 118mg, K: 21mg
TotCarbs: 17g, Fiber: 0g, Sugars: 5g
NetCarbs: 17g, Protein 2g
Notes
We make this every Christmas to give as gifts. a fair amount always "disappears" during the process. We write it off as "Quality Control".
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Baked in my jml halgoen oven at 150c for 25min very simple recipe and tastes great.
photo by 
nabnab
photo by 
promfh
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Classic Scottish Shortbread Reviews
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Classic shortbread is always Scottish!
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Something this simple shouldn't be so delicious!
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Just took this out of the oven. Smells great! Followed the directions exactly, so easy. When I was pricking it with the fork, the batter was sticking to it. Does that happen to anyone else?
pthin, just wondering
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Loved this!!! Whole family enjoys regularly on weekend mornings with coffee, jam, etc. A bit new to this site but will keep watching for more of your recipes! Thanks for sharing!
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I love this buttery shortbread.
So simple to make. Everyone who has tried them has loved them.
Make sure to use salted butter. I have tried this with unsalted butter and with vegetable spread and it is not the same. Although with the unsalted butter I probably could have added pinch of salt. If i try it that way again I will update my review.
Thank you for a delicious recipe.
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this is the classic shortbread recipe; simple, easy and oh so rich and good. thrilled to find an authentic rendition of my favorite cookie.
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My cousin mandy made it for my ubcle steve-bobs wedding, it tasted delicious, she sed she used this recipe so i will use it, definately! Avwar uncle steve-bob!
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I checked back to the original recipe card. This calls for only ONE cup of flour. [I made edits to this recipe.]
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Okay People......Which is it? 1 CUP OR 4 CUPS OF FLOUR? I really would like to try this recipe...Thank You for your help..
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We make this every Christmas to give as gifts. a fair amount always 'disappears' during the process. We write it off as 'Quality Control'.
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The recipe calls for 1 cup flour but the instructions say add four one cup at a time. How much flour should we use?
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I love it!
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This is a terrific recipe! Very easy to make and talk about tasty!!.....
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This wonderful shortbread brought back some great memories for me. My grandmother used to bake what I called 'biscuit cookies' for us and this tasted so much like what she made. I've already made it twice now, so I suppose I should just make a bigger batch. Thanks promfh for posting this. I've been looking for 'her' recipe for a long time.
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Wonderful! We first ate 'real' shortbread while stationed with the AF in England. This is just as good. I made it with the stand mixer to make it easier to combine. (I couldn't wait for the butter to soften!) Glad I made a double batch because it won't last long.
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Love this recipe,very quick.Will make more next time!
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We make this every Christmas to give as gifts. a fair amount always 'disappears' during the process. We write it off as 'Quality Control'.
[I posted this recipe.] |
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