Description
A simple and delightful recipe for classic Scottish shortbread, offering a light and crumbly cookie experience.
Ingredients
Scale
- 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