Traditional shortbread
Discover the perfect recipe for traditional shortbread with just four simple ingredients. Combine rich butter and sugar with a blend of all-purpose white wheat flour and white rice flour for a delightfully crumbly and buttery treat that melts in your mouth.
- 09 Mar 2024
- Cook time 40 min
- Prep time 15 min
- 18 Servings
- 4 Ingredients
Shortbread is a classic Scottish treat known for its buttery and crumbly texture. This traditional shortbread recipe uses simple ingredients to create a rich and melt-in-your-mouth cookie that’s perfect for any occasion.
Ingredients:
Instructions:
- Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large mixing bowl, use an electric mixer to cream the butter until smooth and fluffy.
- Gradually add in the sugar. Continue to beat the mixture until it's light and well-creamed, which should take about 2-3 minutes.
- In a separate bowl, combine the all-purpose white wheat flour and the white rice flour. Mix them well to ensure an even distribution of the rice flour within the wheat flour.
- Gradually add the flour mixture to the butter and sugar mixture. You can do this in batches to avoid a flour cloud. Mix at low speed until the dough starts to come together. The dough will be crumbly at first, but it should start to form a cohesive dough as you mix it.
- Turn the dough out onto a lightly floured surface. Gently knead the dough until it comes together into a smooth ball. Be careful not to over-knead; you don’t want to develop the gluten in the wheat flour, which could make the shortbread tough.
- Roll the dough out to about 1/2-inch thickness. You can use a rolling pin and ensure an even thickness by using rolling pin guides or rolling between two spaced objects.
- Use a cookie cutter or a knife to cut the rolled dough into desired shapes. Traditional shortbread is often cut into rectangles or wedges.
- If the dough is too soft at this stage, you can place the cut cookies on the prepared baking sheet and chill them in the refrigerator for 15-20 minutes. This step can help the cookies maintain their shape during baking.
- Arrange the cut dough pieces on the prepared baking sheet, spacing them slightly apart.
- Bake in the preheated oven for 20-25 minutes, or until the edges just start to turn golden but not brown. Shortbread is known for its pale color, so avoid overbaking.
- Remove the baking sheet from the oven and allow the shortbread to cool on the sheet for about 5 minutes. Then, transfer the cookies to a wire rack to cool completely.
- Once the shortbread has cooled completely, it's ready to be enjoyed. Store any leftovers in an airtight container at room temperature.
Tips:
- Use high-quality butter for the best flavor and texture. Because butter is the primary flavor in shortbread, it's crucial to use a good one.
- Ensure the butter is at room temperature to make it easier to cream with the sugar and to achieve a better texture.
- Do not overmix the dough. Mixing too much will develop the gluten in the flour, making the shortbread tough rather than tender and crumbly.
- Chill the dough before baking. This helps the shortbread maintain its shape and prevents it from spreading too much in the oven.
- Use a sharp knife to cut the dough into pieces, or use a cookie cutter for uniform shapes.
- Bake until the edges are just beginning to turn golden. This will ensure a perfect, tender texture without over-baking.
By following this traditional shortbread recipe and incorporating these tips, you'll be able to create a delicious treat that captures the essence of classic Scottish baking. Perfect to enjoy with a cup of tea or coffee, or to share with friends and family, these shortbread cookies are sure to be a hit!
| Nutrition Facts | |
|---|---|
| Serving Size | 40 grams |
| Energy | |
| Calories 190kcal | 8% |
| Protein | |
| Protein 2.53g | 2% |
| Carbohydrates | |
| Carbohydrates 22g | 6% |
| Fiber 0.55g | 1% |
| Sugar 6g | 6% |
| Fat | |
| Fat 10g | 12% |
| Saturated 6g | 19% |
| Cholesterol 30mg | - |
| Vitamins | |
| Vitamin A 90ug | 10% |
| Choline 4.39mg | 1% |
| Vitamin B1 0.06mg | 5% |
| Vitamin B2 0.00mg | 0% |
| Vitamin B3 0.34mg | 2% |
| Vitamin B6 0.02mg | 1% |
| Vitamin B9 5ug | 1% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.02mg | 0% |
| Vitamin K 0.91ug | 1% |
| Minerals | |
| Calcium, Ca 7mg | 1% |
| Copper, Cu 0.05mg | 0% |
| Iron, Fe 0.23mg | 2% |
| Magnesium, Mg 8mg | 2% |
| Phosphorus, P 30mg | 2% |
| Potassium, K 33mg | 1% |
| Selenium, Se 3.79ug | 7% |
| Sodium, Na 1.88mg | 0% |
| Zinc, Zn 0.27mg | 2% |
| Water | |
| Water 4.44g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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