Shortbread (scotland)
Discover the authentic taste of Scotland with this traditional shortbread recipe! Made with creamy butter, powdered sugar, vanilla extract, all-purpose flour, corn flour, and a touch of sweetness, these delicate cookies are perfect for any occasion. Enjoy the crumbly, melt-in-your-mouth texture that makes Scottish shortbread a timeless classic. Ready to elevate your baking game? Try this simple yet delectable recipe!
- 20 Mar 2025
- Cook time 30 min
- Prep time 45 min
- 18 Servings
- 7 Ingredients
{'text': 'Shortbread is a classic Scottish cookie known for its rich, buttery flavor and crumbly texture. Originating in Scotland, this delightful treat is often enjoyed with afternoon tea or as a special holiday dessert. Follow this simple recipe to create your own batch of traditional shortbread cookies.'}
Ingredients:
Instructions:
- Preheat your oven to 325°F (165°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. This should take about 3-5 minutes using a hand mixer or stand mixer.
- Mix in the vanilla extract until well incorporated.
- In a separate bowl, whisk together the all-purpose flour and corn flour.
- Gradually add the dry ingredients to the butter mixture. Mix on low speed until the dough begins to come together. It may seem crumbly at first, but continue mixing until a smooth dough forms.
- Transfer the dough to a lightly floured surface and shape it into a disk. Wrap it in plastic wrap and refrigerate for about 30 minutes to make it easier to handle.
- On a lightly floured surface, roll out the dough to about 1/4 inch (6mm) thickness.
- Use cookie cutters or a knife to cut the dough into desired shapes and transfer them to the prepared baking sheet.
- Lightly brush the tops of the cookies with the beaten egg white. This will give the shortbread a lovely glaze.
- Sprinkle the tops with the remaining sugar for a bit of extra sweetness and a beautiful finish.
- Bake in the preheated oven for approximately 20-25 minutes, or until the edges are lightly golden. Keep an eye on them to ensure they don’t overbake.
- Remove the shortbread from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, enjoy your homemade Scottish shortbread with a cup of tea or coffee. Store them in an airtight container to keep them fresh.
Tips:
- Use high-quality butter for the best flavor, as it is the star ingredient in this recipe.
- Ensure that the butter is at room temperature before mixing to achieve a smooth dough.
- Do not overmix the dough to maintain the crumbly texture that is characteristic of shortbread.
- Chill the dough briefly before rolling it out to make it easier to handle and cut into shapes.
- Consider pricking the dough with a fork before baking to allow steam to escape and prevent the cookies from puffing up.
- Bake the shortbread at a low temperature to ensure even cooking and to prevent the edges from becoming too brown.
{'text': 'Congratulations on making your own batch of authentic Scottish shortbread! Enjoy these delicious cookies with a cup of tea or share them with friends and family. With their buttery texture and delightful crunch, they are sure to be a hit.'}
| Nutrition Facts | |
|---|---|
| Serving Size | 40 grams |
| Energy | |
| Calories 190kcal | 10% |
| Protein | |
| Protein 2.14g | 1% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 0.53g | 1% |
| Sugar 11g | 11% |
| Fat | |
| Fat 10g | 12% |
| Saturated 6g | 19% |
| Cholesterol 30mg | - |
| Vitamins | |
| Vitamin A 90ug | 10% |
| Choline 4.00mg | 1% |
| Vitamin B1 0.06mg | 5% |
| Vitamin B2 0.02mg | 1% |
| Vitamin B3 0.38mg | 2% |
| Vitamin B6 0.02mg | 1% |
| Vitamin B9 8ug | 2% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.01mg | 0% |
| Vitamin K 0.90ug | 1% |
| Minerals | |
| Calcium, Ca 6mg | 0% |
| Copper, Cu 0.03mg | 4% |
| Iron, Fe 0.30mg | 3% |
| Magnesium, Mg 6mg | 1% |
| Phosphorus, P 24mg | 2% |
| Potassium, K 30mg | 1% |
| Selenium, Se 3.41ug | 6% |
| Sodium, Na 4.74mg | 0% |
| Zinc, Zn 0.19mg | 2% |
| Water | |
| Water 6g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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