Classic Scottish Shortbread

Classic Scottish Shortbread

Ready in 1 hour
18 review(s) averaging 4.8. 85% would make again

Top-ranked recipe named "Classic Scottish Shortbread"

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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."

- Bronwyn74

Ingredients

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0.5 cup Butter; at room temp.
0.33 cup Powdered sugar
0.25 teaspoon Vanilla extrac
1 cup Flour; unsifted

Original recipe makes 8 Servings

Servings  

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".

Credits

Added on Award Medal
Verified by stevemur

Baked in my jml halgoen oven at 150c for 25min very simple recipe and tastes great. photo by nabnab nabnab

photo by promfh promfh

Calories Per Serving: 175 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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clga 10 months ago
Classic shortbread is always Scottish!
KittybClaws 1 year ago
Something this simple shouldn't be so delicious!
sbtlmary 1 year ago
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
LisaMommy 2 years ago
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!
Dove7 2 years ago
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.
Bronwyn74 3 years ago
this is the classic shortbread recipe; simple, easy and oh so rich and good. thrilled to find an authentic rendition of my favorite cookie.
stefenos 4 years ago
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!
Abeautifullie22 4 years ago
I checked back to the original recipe card. This calls for only ONE cup of flour. [I made edits to this recipe.]
promfh 4 years ago
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..
Judith1948 4 years ago
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