Traditional shortbread
This traditional Scottish shortbread features a rich, buttery flavor with a crumbly texture. Ideal for enjoying with tea or coffee, it's made using simple ingredients and is easy to prepare.
Cook time 35 min
Prep time 20 min
Ingredients:
1 cup butter1 cup powdered sugar
1 tsp vanilla extract
2 cups all-purpose white wheat flour
1 cup corn flour
Shortbread is a traditional Scottish biscuit known for its rich, buttery flavor and crumbly texture. This recipe combines simple ingredients to create a delightful treat that pairs perfectly with tea or coffee. Whether you're baking for a special occasion or just to enjoy at home, this classic shortbread is sure to impress.
Instructions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it to prevent the shortbread from sticking.
In a large mixing bowl, combine the softened butter and powdered sugar. Use an electric mixer on medium speed to cream the two ingredients together until the mixture is light and fluffy. This should take about 2-3 minutes.
Add the vanilla extract to the creamed butter and sugar. Mix until well incorporated.
In a separate bowl, sift together the all-purpose flour and corn flour to remove any lumps and combine them evenly.
Gradually add the sifted flours to the butter mixture, mixing on low speed or using a spatula, until the dough comes together and is well combined. The dough should be smooth and hold its shape when pressed.
Transfer the dough to a lightly floured surface. Roll it out to about 1/4-inch thickness. Use a cookie cutter or a knife to cut the dough into your desired shapes, such as rectangles, circles, or traditional shortbread fingers.
Place the shaped dough pieces onto the prepared baking sheet. Use a fork to prick the tops of each shortbread piece. This helps the shortbread bake evenly and maintain its shape.
Bake in the preheated oven for 12-15 minutes, or until the edges just begin to turn golden brown. Be careful not to overbake, as shortbread should remain pale.
Remove the shortbread from the oven and allow it to cool on the baking sheet for about 5 minutes. Then transfer the shortbread to a wire rack to cool completely.
Once completely cooled, your traditional shortbread is ready to serve. Enjoy with a cup of tea or coffee, or store in an airtight container for up to a week.
Enjoy your homemade traditional shortbread, a timeless treat that's perfect for any occasion. Pair it with a cup of tea or coffee, or simply savor it on its own. Its delicate, buttery texture is sure to be a hit with everyone who tries it.
Traditional shortbread FAQ:
A standard baking sheet (around 18x13 inches) works well for this recipe. Make sure to leave some space between the shortbread pieces for even baking.
Bake the shortbread for 12-15 minutes, or until the edges are just beginning to turn golden brown. The centers should remain pale and slightly soft.
Yes, you can substitute gluten-free all-purpose flour for the white wheat flour. You can also try using granulated sugar instead of powdered sugar, but the texture might be slightly different.
Store the cooled shortbread in an airtight container at room temperature. They will stay fresh for up to a week. For longer storage, you can freeze them.
If your dough is too crumbly and doesn’t hold together, try adding a small amount of softened butter or a teaspoon of water, mixing until the dough comes together.
Tips:
- Ensure your butter is at room temperature before mixing to achieve a light, fluffy consistency.
- For a unique twist, consider adding a pinch of salt or a dash of lemon zest to the dough.
- Avoid overmixing the dough to maintain the tender, crumbly texture of the shortbread.
- After cutting the dough into shapes, you can gently prick the surface with a fork for a traditional shortbread appearance.
Nutrition per serving
20 ServingsCalories 190kcal
Protein 2.06g
Carbohydrates 24g
Fiber 0.70g
Sugar 8g
Fat 9g
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