Scottish Shortbread

READY IN: 1hr 15mins




  • Cream the butter and sugar to whipped cream consistancy in a food processor.
  • Hand knead in the flour, one third at a time always forming a ball.
  • Don't add the next one third of flour until all of the dough you are currently working with is glistening. The only way to achieve this consistency is using the heat from your hands. You need to squeeze and knead the dough to get it to stick together. An electric mixer will not work for this part of the recipe.
  • Pre-heat the oven to 325 when you add the last 1/3 of the flour.
  • Once the kneading is complete, cut the dough in half and hand form 2 seven inch round by 3/4 inch high rounds.
  • Lightly prick the top of the rounds all over with fork tines.
  • Bake for 40-45 minutes. It should be a pretty, light tan color.
  • Cool for at least an hour before cutting into 8 pie shaped pieces.
  • I like mine with my morning tea� Enjoy!