Scottish Shortbread

"Simple perfection. Buttery and elegant."
 
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photo by eatrealfood photo by eatrealfood
photo by eatrealfood
photo by SherryAnn photo by SherryAnn
Ready In:
1hr 10mins
Ingredients:
4
Yields:
16 wedges
Serves:
16
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ingredients

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directions

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

Questions & Replies

  1. Hi. I asked this question in my reply and wanted to ask it again just in case it wasn't seen. The recipe says to make it in two 8 inch round pans. I was wondering if I could make this in a big rectangular pan? I have to make a triple batch and I'm trying to save time from having to make the batches separately. Can I do this and then cut them into squares or even rectangular pieces? Also if I do it like this, will the cook time change or will they still cook for an hour? And you said to put them in airtight containers. Can I use Ziploc bags or should it be actual plastic or glass containers?
     
  2. Hi, my name is Sherry and I plan on making this for Chinese New Year. I am Chinese but I am also Scottish. Among having five other nationalities as well. What I am doing is sort of making an around my nationality globe dinner. I have a question about this shortbread. I'd like to know how soon in advance I can make this and if it can be frozen and if so what is the process for thawing it out? I asked very similar questions on a recipe I found here for English toffee and I have already found out the answers to everything else I am making. I'll let you know that includes something Dutch, Polish, German, Irish and definitely Chinese. Thank you so much in advance for any help. This looks and sounds delicious and I cannot wait to make it and try it.
     
  3. Can this dough be rolled, cut with a cookie cutter and have the same taste result? Also, if so, any recommendations on bake time? Thanks!
     
  4. Chinese New Year dinner was a big success. Everybody loved your shortbread. Thanks again for putting out such a delicious recipe and sharing it with us.
     
  5. I did it! Sorry I didn't take a picture in the rectangular pan but I forgot. I have five, gallon size sandwich bags with paper plates in them and they are all filled. Thanks again for the recipe Steve this will be the only recipe I ever use.
     
    • Review photo by SherryAnn
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Reviews

  1. 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!
     
  2. THE perfect traditional shortbread recipe & so easy!
     
  3. 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)
     
  4. Loved this recipe! I did add a bit of salt maybe 1/4 or 1/2 tsp and 1 tsp vanilla. I cannot believe how easy this was to make! I made my batch extra thick (all dough patted into a 9x9 pan) and scored it prior to baking to mark cut lines. I got 8 nice wedges from it. I had actually purchased the same cookie at a local bakery and paid $7 for 4 wedges JUST LIKE THESE! So happy to find I don't have to anymore:lol: Thanks for sharing this recipe!
     
  5. Turned out great! Super buttery flavor but not greasy. Had a bit of trouble with them breaking when dipping in chocolate because they are very delicate. I also added a few drops of almond flavoring. Very nice taste (but go easy on it). Added it when the flour was about half way done pulsing. I made mine in the food processor and was half expecting them to come out tough but they are not at all. I cooked mine in a convection oven (250) for about 75 minutes.
     
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