|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||21%|
|Saturated Fat 10g||49%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Shortbread is one of the most famous Scottish cookies. It is eaten around Christmas and is also an essential part of a traditional Scottish New Year (called Hogmanay). The success of a "shortie"—the Scottish nickname for shortbread—is to handle the dough with care and work it as little as possible. Do not pound or knead it heavily and make sure your hands and the equipment you use are cold. If you overwork the dough, too much gluten will develop, the butter will melt, and your crumb will be either too chewy or too tough. A successful shortbread is light and crumbly, with a dense buttery taste.
These traditional Scottish treats have very few ingredients, which is why using the best butter you can find is so important. While some might argue that adding corn starch isn't traditional, the fact is that it has been added for decades to make the shortbread crisper on the edges and softer in the center. The cookies can be shaped before or after baking.
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- 8 ounces (2 sticks) unsalted butter, room temperature
- Pinch of salt
- 1/2 cup superfine sugar (caster sugar), plus extra for sprinkling
- 2 cups all-purpose flour, plus extra for dusting
- 3 1/2 ounces (3/4 cup plus 1 1/4 tablespoons) cornstarch
Gather the ingredients.
Preheat the oven to 325 F/170 C. Lightly grease a baking sheet.
In a large bowl, cream together the butter, salt, and sugar until light and fluffy and pale in color, either by hand or with the help of an electric mixer. This might take about 10 minutes.
In a separate medium bowl, whisk together the flour and cornstarch and sift into the bowl with the butter and sugar. Mix quickly and thoroughly to bring all the ingredients together but do not over mix. If worked too much, the dough will warm up and the shortbread will have a poor crumb.
Tip the mixture onto a cold and lightly floured work surface. Knead lightly and quickly to form a loose dough.
Roll out the dough between 2 sheets of parchment paper to 1/4-inch thick. Prick the surface all over with a fork. Cut into desired shapes or rounds using cookie cutters.
Place the Scottish shortbreads onto the prepared baking sheet and bake for 25 minutes or until pale brown and crisp.
Once they're cooked, sprinkle the warm shortbreads with superfine sugar and let cool completely on a wire rack. Store in an airtight tin or box.
This basic dough allows home bakers to experiment with flavors to create their own shortbreads. To spice up your dough, add one of these to the butter while creaming it:
- The leaves of 1 bag of Earl Grey tea
- 1/4 tablespoon of ground cinnamon and 1/4 teaspoon of nutmeg
- 1 vanilla bean
- 2 1/2 tablespoons of matcha powder
- 1 tablespoon of lime, lemon, or orange zest
These crunchy ingredients can be added before quickly kneading your dough:
- 1/2 cup of semi-sweet chocolate chips
- 1/2 cup of currants, tart cherries, or golden raisins
Cutting After Baking
If you choose to shape the shortbreads after they've been baked, follow these steps:
- Grease a 13 by 9-inch pan with butter. Press the dough evenly into the pan and prick it all over with a fork. Bake in the preheated oven for 45 minutes or until golden brown.
- With the shortbread still in the pan, cut into squares or fingers, dust with powdered sugar, and let cool for at least 15 minutes before carefully removing to a wire rack to cool completely.
- Once cool, store in an airtight tin or box.