Description
These traditional Scottish shortbread cookies are rich, buttery, and tender with a delicate crumb. Lightly sweetened and perfect with tea, they melt in your mouth and are easy to make with just a few ingredients.
Ingredients
- 250g / 8 oz salted butter, softened (or unsalted + 1/4 tsp salt)
- 3/4 cup (90g) icing sugar (powdered sugar)
- 2 cups (300g) plain / all-purpose flour
Instructions
- Preheat oven to 160°C/325°F (standard) or 150°C/300°F (fan).
- Butter and line a 9×13-inch (31.5 x 23.5 cm) pan with baking paper, leaving an overhang.
- Beat butter until smooth. Add icing sugar and beat until fully combined.
- Add half of the flour and beat until it resembles wet sand. Add remaining flour and mix. Use hands to bring the dough together into a smooth ball, kneading lightly if needed.
- Press dough into the prepared pan evenly. Optionally roll the top with a glass for a smooth surface.
- Bake for 20 minutes until edges are very light golden and most of the surface is pale.
- Remove from oven. Quickly slice into bars (e.g., 8 x 3) and prick with a fork if desired.
- Return to the oven and bake for another 8 minutes until surface is light golden.
- Turn off the oven, leave the door ajar, and let the cookies cool inside for at least 1 hour.
- Remove from oven, lift cookies using the baking paper overhang, cool fully on a wire rack, and serve.
Notes
- You may substitute 1/4 cup of the flour with rice flour for a slightly different texture.
- Icing sugar can be replaced with 1/2 cup caster sugar + 2 tbsp flour.
- To make cookies in shapes, add 2 tbsp flour to the dough and roll out before cutting. Chill before baking to reduce spreading.
- Cool in oven to prevent browning and help the shortbread set without drying out.
- Store in an airtight container for up to 3 days, or freeze for up to 2 months.
Nutrition
- Serving Size: 1 cookie (25g)
- Calories: 135
- Sugar: 4g
- Sodium: 75mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 1g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 22mg
