I love a recipe that feels both old and easy. The Easy Scottish Shortbread Recipe is one of those. It asks for few things and gives a light, crumbly cookie that I keep making at home.
My dad James taught me to press the dough into the pan. Mom Eva liked to cut the bars. My sister Jennifer always sprinkled the top with a little sugar.
Gathering Your Ingredients
- 1 cup butter
- 1/2 cup cane sugar (I use all natural pure cane sugar, white or bakers sugar may be substituted)
- 1 teaspoon vanilla extract (try other extracts as well, like Almond or orange, but use just a fraction)
- 2 cups unbleached all-purpose flour
- 1/4 cup cornstarch (I use a non-GMO cornstarch)
- ⅛ tsp kosher salt (omit if using salted butter)
- all natural or sanding sugar for sprinkling (optional)
The Tools That Help
I keep this list short. A few simple tools make the job tidy and quick. I like a medium bowl, a mixer, and a flat pan. For even bars I use a ruler and a fork to prick the dough. If you need broiler-safe pans, a 9×9 or 11×7 pan works fine. For larger batches I choose a 15×10 jellyroll pan.
If you like to keep a library of kitchen ideas, I sometimes pair sweets with savory dishes, and I link recipes I love for easy planning like our Crack Chicken Tenders for a later meal idea.
The Step-by-Step Process
- Beat the butter at medium speed until creamy.
- Add the sugar slowly and beat until smooth.
- Stir in the vanilla.
- Whisk together the flour, cornstarch, and salt.
- Add the dry mix to the butter a little at a time.
- Beat at low speed after each addition until just mixed.
- Turn the dough onto a lightly floured surface.
- Knead the dough eight to ten times until it comes together.
- Press the dough into an un-greased 11×7 or 9×9 pan.
- Prick the dough at one inch intervals with a fork.
- Score the dough into 2 1/2 by 1 inch bars.
- Cover the pan and chill for at least two hours.
- If desired, sprinkle the top with sanding sugar before baking.
- Bake at 325°F for 35 minutes until set and lightly browned at the edges.
- Cool in the pan on a wire rack for five minutes.
- Cut the shortbread into bars while still warm using the scored lines.
- Cool completely before removing from the pan.
- Store in an airtight container at room temperature for up to one week.
- Freeze for up to six months if you want to save extras.
Lighter, Healthier Touches
I like simple swaps when I want a lighter shortbread. Use a bit less sugar and rely on a good vanilla to lift the flavor. You can try half white whole wheat flour mixed with the all-purpose for a small boost in fiber. I sometimes cut the butter by two tablespoons and add a tablespoon of plain yogurt to keep the dough soft. That change will give a slightly different crumb but still a good taste.
For even lighter sweets, try serving small pieces. The shortbread is rich, so a small bar fills the need. You can also sprinkle finely chopped toasted almonds on top before baking for more texture and a bit of protein.
Perfect Pairings
Shortbread and tea go together like old friends. I often serve this Easy Scottish Shortbread Recipe with an afternoon cup of black tea or a mild green tea. For a special brunch plate I like to match sweet and savory. Try a warm egg dish with your shortbread. For a nice savory match at brunch, I recommend pairing with our Baked Eggs Napoleon which brings a nice contrast of rich eggs and light shortbread.
If you plan a whole spread for friends, think of fresh fruit, mild cheeses, and small jams. The shortbread works as a neutral base that takes jam, lemon curd, or a thin smear of chocolate.
Common Stumbles to Avoid
I have seen a few mistakes that take good shortbread out of the running. Do not skip the chill step. If you bake the dough warm, the butter will make the bars spread and the crumb will not be right. Do not over mix once you add the flour. Work slowly and stop when the dough just holds together. Baking too long dries the shortbread. Watch for a light gold at the edges and pull the pan then. Finally, use a light hand when you score. If you cut too deep before baking the edges can bake too fast.
If you live where flour and humidity vary, keep an eye on the dough texture. It should be firm and a little crumbly, not wet. If it feels too dry, press gently; if too sticky chill it longer.
Storing Your Creation
I store shortbread at room temperature in an airtight container. They stay fresh for up to a week. Layer the bars with wax paper to keep them from sticking. For longer storage I wrap them well and freeze for up to six months. Thaw at room temperature for about an hour before serving.
For gift giving I like to pack a few bars in a small tin with a paper liner. They travel well and still taste fine a few days later.
A Final Warm Word
I like how this recipe asks for care but not a lot of time. It feels like a small ritual in my kitchen. I hope you make a pan, press the dough, and share the first warm bite with someone you love. Small treats like these make plain days bright.
Answering Your Questions
How long should I chill the dough for Easy Scottish Shortbread Recipe?
Chill for at least two hours. This firms the butter and gives you a light, crisp crumb.
Can I use salted butter in the Easy Scottish Shortbread Recipe?
Yes. If you use salted butter, skip the kosher salt in the ingredients. Taste and adjust if you like a touch more salt.
Will this Easy Scottish Shortbread Recipe double easily?
Yes. If you double the recipe, press the dough into a 15×10 jellyroll pan. You can line the pan with parchment for easier removal.
Print
Easy Scottish Shortbread Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A simple and delightful recipe for classic Scottish shortbread, offering a light and crumbly cookie experience.
Ingredients
- 1 cup butter
- 1/2 cup cane sugar
- 1 teaspoon vanilla extract
- 2 cups unbleached all-purpose flour
- 1/4 cup cornstarch
- 1/8 tsp kosher salt
- All natural or sanding sugar for sprinkling (optional)
Instructions
- Beat the butter at medium speed until creamy.
- Add the sugar slowly and beat until smooth.
- Stir in the vanilla.
- Whisk together the flour, cornstarch, and salt.
- Add the dry mix to the butter a little at a time.
- Beat at low speed after each addition until just mixed.
- Turn the dough onto a lightly floured surface.
- Knead the dough eight to ten times until it comes together.
- Press the dough into an un-greased 11×7 or 9×9 pan.
- Prick the dough at one inch intervals with a fork.
- Score the dough into 2 1/2 by 1 inch bars.
- Cover the pan and chill for at least two hours.
- If desired, sprinkle the top with sanding sugar before baking.
- Bake at 325°F for 35 minutes until set and lightly browned at the edges.
- Cool in the pan on a wire rack for five minutes.
- Cut the shortbread into bars while still warm using the scored lines.
- Cool completely before removing from the pan.
- Store in an airtight container at room temperature for up to one week.
- Freeze for up to six months if you want to save extras.
Notes
For lighter shortbread, consider using less sugar or a mix of white whole wheat flour. These bars pair well with tea and can be served with fresh fruit or mild cheeses.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Scottish
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 5g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: shortbread, Scottish cookies, easy dessert