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    You are in: Home / Recipes / Scottish Shortbread Recipe
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    Scottish Shortbread

    Scottish Shortbread. Photo by eatrealfood

    1/1 Photo of Scottish Shortbread

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    Steve_G's Note:

    Simple perfection. Buttery and elegant.

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    Ingredients:

    Serves: 16

    Yield:

    wedges

    Units: US | Metric

    Directions:

    1. 1
      Set oven rack to middle position.
    2. 2
      Preheat oven to 275°F.
    3. 3
      Have two ungreased 8-inch cake pans ready.
    4. 4
      Food Processor Method.
    5. 5
      Cut the butter into 1-inch cubes, wrap it, and refrigerate.
    6. 6
      Process the sugars for 1 minute or so, until the sugar is very fine.
    7. 7
      Add the butter and pulse until the sugar disappears.
    8. 8
      Add the flour and pulse until there are a lot of moist, crumbly little pieces and no dry flour particles remain.
    9. 9
      Dump the mixture into a plastic bag and press it together.
    10. 10
      Remove the dough from the plastic bag and knead it lightly until it holds together.
    11. 11
      Electric Mixer or by Hand.
    12. 12
      Use superfine granulated sugar for the best texture and be sure to soften the butter.
    13. 13
      In a medium bowl, whisk together the sugars.
    14. 14
      In a large bowl, cream the butter with the sugars until light and fluffy.
    15. 15
      With your fingers or with the electric mixer, mix in the flour until the mixture holds together.
    16. 16
      If using the mixer, add the flour in 2 parts.
    17. 17
      For Both Methods.
    18. 18
      Divide the dough into 2 equal parts.
    19. 19
      Pat each half into an ungreased 8-inch round cake pan.
    20. 20
      Use the tines of a fork to press 3/4-inch lines radiating like rays of sun all around the perimeter of the dough.
    21. 21
      Prick the rest of the dough all over with the tines of the fork.
    22. 22
      (this keeps the shortbread even and creates the traditional design).
    23. 23
      Bake for 60-70 minutes or until pale golden (do not brown).
    24. 24
      For even baking, rotate the pans from top to bottom and front to back halfway through the baking period.
    25. 25
      Cool in the pans, on a wire rack, for 10 minutes.
    26. 26
      Invert the shortbread onto flat cookie sheet and slide it onto a cutting board.
    27. 27
      While still warm, use a long sharp knife to cut each 8-inch round of shortbread into 8 pie-shaped wedges.
    28. 28
      Transfer the wedges to wire racks to cool completely.

    Ratings & Reviews:

    • on November 20, 2011

      55

      Easy and with that special "short" that you can only find with expensive bought shortbread. I want to say thanks for such a CLEAR step-by-step recipe. Rotating the tins is an important part of the recipe as it ensures uniform colour. I like this recipe as it is so like one I used to use in Scotland. Thanks!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 16, 2010

      55

      THE perfect traditional shortbread recipe & so easy!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 07, 2010

      55

      Highly recommend! ***** After searching for ages for a decent simple shortbread recipe i finally found the one. Amazing! Thanks for sharing it with us. x :o)

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (22)

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    Nutritional Facts for Scottish Shortbread

    Serving Size: 1 (42 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 217.6
     
    Calories from Fat 131
    60%
    Total Fat 14.5 g
    22%
    Saturated Fat 9.1 g
    45%
    Cholesterol 38.1 mg
    12%
    Sodium 2.4 mg
    0%
    Total Carbohydrate 19.9 g
    6%
    Dietary Fiber 0.5 g
    2%
    Sugars 5.0 g
    20%
    Protein 2.1 g
    4%

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