Classic Scotch Shortbread
A simple, traditional shortbread with only three main ingredients. This recipe yields a buttery, crumbly cookie that is baked low and slow for a pale color and tender texture.
An original recipe by Forkin
- Total time
- 1 hr 45 min
- Serves
- 12
- Difficulty
- Easy
- Per serving
- 303 kcal
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 250 gunsalted butter, softened to room temperature
- 125 ggranulated sugar
- 375 gall-purpose flour
- 1 pinchsalt
Equipment
9-inch baking pan · fork · spatula · wire rack · mixing bowl · electric mixer · knife · oven · sifter
The method
Step by step
- 1
Preheat your oven to 120°C (250°F). Lightly grease a 9-inch (23 cm) round or square baking pan.
About 5 min
Cook’s note: A low oven temperature is key to achieving the classic pale, tender shortbread texture without browning.
- 2
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy.
About 3 min
Cook’s note: Using room temperature butter is crucial for it to cream properly with the sugar.
- 3
Sift the all-purpose flour and salt over the creamed butter mixture.
About 2 min
Cook’s note: Sifting prevents lumps and helps create a more tender crumb.
- 4
Mix on low speed or with a spatula just until the dough comes together into a soft ball. Do not overmix.
About 2 min
Cook’s note: Overworking the dough can develop the gluten in the flour, making the shortbread tough instead of crumbly.
- 5
Transfer the dough to the prepared baking pan and press it down evenly with your fingertips or the back of a spoon.
About 2 min
Cook’s note: An even thickness ensures the shortbread bakes uniformly.
- 6
Use a fork to prick the entire surface of the dough, which allows steam to escape during baking.
About 1 min
Cook’s note: This process, called 'docking', prevents the shortbread from puffing up too much.
- 7
If using a round pan, score the dough into 12 wedges with a knife, cutting about halfway through.
Cook’s note: Scoring now makes it much easier to cut the shortbread cleanly after baking.
- 8
Bake for 60 minutes, or until the surface feels firm to the touch and the edges are a very light golden color.
About 1 hr
- 9
Remove the pan from the oven and place it on a wire rack. While the shortbread is still warm, re-cut along the score marks.
About 1 min
Cook’s note: Cutting while warm is essential, as it will become too brittle to cut neatly once fully cooled.
- 10
Allow the shortbread to cool completely in the pan before breaking or lifting out the pieces.
About 30 min
Cook’s note: The shortbread is fragile when warm and will firm up as it cools.
Per serving
Nutrition
- Calories
- 303.4kcal
- Protein
- 3.3g
- Carbs
- 34.2g
- Fat
- 17.2g
- Fibre
- 0.8g
- Sugar
- 10.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store in an airtight container at room temperature for the best texture.
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