Shortbread (scotland)
This traditional Scottish shortbread features a rich, buttery flavor and a crumbly texture, making it perfect for afternoon tea. It's simple to make with butter, sugar, and flour, and gets a lovely finish from a sugary glaze.
Cook time 30 min
Prep time 45 min
Ingredients:
1 cup butter1 cup powdered sugar
1 tsp vanilla extract
2 cups all-purpose white wheat flour
1/3 cup corn flour
1 egg white
2 tbsp sugar
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.
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.
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.
Shortbread (scotland) FAQ:
Bake the shortbread cookies in a preheated oven at 325°F (165°C) for approximately 20-25 minutes. They should be lightly golden at the edges when done.
Store leftover shortbread cookies in an airtight container at room temperature. They can stay fresh for up to a week.
Yes, you can use non-dairy butter or margarine as a substitute for regular butter. This will alter the flavor slightly but should still yield a good texture.
Roll the dough to about 1/4 inch (6mm) thickness before cutting it into your desired shapes.
The shortbread is done when the edges are lightly golden but the center remains pale. Be careful not to overbake, as they should not be very brown.
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.
Nutrition per serving
18 ServingsCalories 190kcal
Protein 2.14g
Carbohydrates 24g
Fiber 0.53g
Sugar 11g
Fat 10g
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