This traditional Scottish shortbread is light, tender, flaky and is perfect for dipping in sweet coffee or tea.
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My Grandfather was born in Scotland, and came to the States as a young child. My mother remembers his accent, his love of sweet coffee and this traditional Scottish shortbread.
While munching on a light shortbread cookie, my grandfather would sip hot coffee or tea that was uber sweet. He would pour sugar in, not stirring it, and then taste test it. It was sweet enough when the spoon would almost literally stand up by itself in the middle of the cup.
Yikes, that sounds super sweet!
While my grandfather, grandmother and mother have passed on, this traditional Scottish shortbread remains in the family recipe box.
What is shortbread, exactly?
Shortbread is a flaky, tender, lighty sweet cookie. You can dunk them, dip them, or just enjoy them as is. Most often, they are eaten as is without any extra topping, but adding in a bit of frosting or chocolate dip is not far fetched.
Ingredients you need:
Making your Scottish shortbread:
- Dice the butter into small chunks.
- In a stand mixer, beat butter and sugar until light and fluffy.
- Add the flour, baking powder, and salt. Stir until just combined and is crumbly.
- Pour out onto a sheet of parchment paper. Push the dough together with parchment paper to form a log.
- Wrap in paper, and chill. Roll out dough to 1/4- 1/2 inch thickness.
- Using a sharp knife or pizza cutter, cut into rectangles.
- Create holes by pricking with a fork. Sprinkle with granulated sugar if desired.
- Bake on parchment paper lined baking sheet. Remove to cooling rack and serve.
Do I use salted butter or unsalted butter?
I use unsalted butter for this recipe. If you only have salted butter, you will want to omit the additional salt, or the cookies may be to salty.
Other tips for baking your Scottish shortbread
- Don’t overwork your dough, or it can be tough. Push the dough with the parchment paper to bring it together without overworking it with your hands.
- You don’t have to use an electric mixer if you don’t have one. To mix the butter and sugar without one, try grating the butter with a cheese grater and carefully blending with your fingers or pastry cutter.
- Bake cookies until just light golden brown.
- Cool cookies completely before trying to remove from the baking sheet. They can be very fragile when warm, and may break apart. Once they are cool completely, they are much more sturdy.
What to serve with this traditional shortbread:
Traditional Scottish Shortbread
Ingredients
- 2 cups flour
- 1/2 cup powdered sugar
- 1 cup butter
- 1/4 tsp baking powder
- 1/2 tsp salt
Instructions
- Dice cold butter into small chunks.
- Mix the softened butter with the sugar until light and fluffy.
- Add the flour, baking powder, and salt.
- Mix until just combined into a shaggy dough. Turn out onto floured parchment paper and use the paper to "push" the dough into a log. Wrap the dough, and chill for 20 minutes.
- Preheat oven to 350 degrees.
- Roll out into 1/4- 1/2 inch thickness.
- Using a sharp knife or pizza cutter, cut into rectangles.
- Poke a fork carefully into the little rectangles, creating holes, which helps with even cooking.
- Bake on parchment paper lined baking sheet, then remove to cooling rack and serve.
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