Scottish Shortbread
Scottish Shortbread is a classic buttery cookie with a crisp, tender texture.Made with simple pantry ingredients and baked until lightly golden.Perfect for holidays, tea time, and homemade dessert trays.
Ingredients
- 2 cups butter softened
- 1 cup packed brown sugar
- 4 to 4 1/2 cups all-purpose flour
Instructions
- Preheat the oven to 325°F.
- In a large mixing bowl, cream the butter and brown sugar until light and fluffy, about 5–7 minutes.
- Add 3 3/4 cups of flour and mix until combined.
- Transfer the dough onto a lightly floured surface.
- Knead the dough for about 5 minutes, adding enough remaining flour to create a soft dough.
- Place the dough on a sheet of parchment paper and roll it into a 16x9-inch rectangle.
- Transfer the parchment onto a baking sheet.
- Cut the dough into 3x1-inch strips.
- Prick each Scottish Shortbread cookie several times with a fork.
- Refrigerate the dough for at least 30 minutes or overnight.
- Separate the cookies and place them 1 inch apart on ungreased baking sheets.
- Bake for 20–25 minutes or until lightly browned.
- Transfer the cookies to wire racks and cool completely before serving.
Notes
- You can shape the dough into rounds or wedges instead of strips.
- Serve Scottish Shortbread with tea, coffee, or warm milk.
- Store completely cooled cookies before packaging for gifts.
- A pinch of sea salt can balance the sweetness beautifully.