I don’t know if I’ve ever talked about my love for Classic Scottish Shortbread here, before. Simple, buttery melt in your mouth Shortbread. Ok, so it’s not my Bill’s Chocolate Chip Cookie, but other than that, Classic Scottish Shortbread is EVERYTHING.
Classic Scottish Shortbread
So, I’m telling you, if you haven’t had a really good shortbread, you need to get this in your mouth, stat. It’s that good. It’s enough to make a Scotsman weep, good.
About Classic Scottish Shortbread:
Shortbread is three or four simple ingredients: an epic amount of butter, sugar (some use a combo of confectioner’s sugar and plain old white sugar), and flour. Different flours can sometimes be used to add texture, classically rice flour and sometimes almond flour.
I add a touch of salt & now and then I’ll go *wild* and add an extract. Vanilla or Almond, usually. I know what you’re thinking: If I’m that wild now, what was it like in my younger days! You don’t wanna know *cough cough.*
Classic Scottish Shortbread is super simple. It’s how those basic ingredients are treated that makes the difference between a shortbread that’s sublime and one that’s mediocre. You’re looking for a texture that you won’t necessarily find in a commercial shortbread cookie. Both crispy and tender with a good bite that gives. It will almost melt in your mouth.
Even if you’ve never made it, I’ll walk you through with details, so yours will be extraordinary. You’ll love serving these and watching your friends and family react. Yeah, you’ll get kudos for sure. (OK, maybe not “brownie” points, but kudos are good!) One hint: use a good, heavy pan to bake the shortbread in, so read on, friend.
in the close up, I want you to see the multiple layers of butter and flour that make the Shortbread so tender & melt in your mouth delish.
Hints for Making Classic Scottish Shortbread:
No matter how it’s made, shortbread should be processed to a crumbly mixture that is gathered together, preserving the bits of flour-covered butter, into a dough that’s then pressed into the pan.
Food Processor: Shortbread is easy enough to make by hand, but my best is always in the food processor. Avoid the mixer for this one if you can, although I’ve given directions in the recipe. One little trick that helps keep the food processor from heating up and getting the butter too warm (that can make the shortbread “greasy”) is to divide the recipe in two and do half at a time.
And yes, I remember the first time I made my Classic Scottish Shortbread in the food processor – I was so worried the food processor might make it tough. No worries, though, it turns out just beautifully, and I’d even say even a little better than by mixer.
Mixer: The mixer does do a great job; it’s more traditional to use than the food processor. The key is to not overmix into an actual dough, which is easy to do. The shortbread does best if mixed into crumbs, then turned out to finish by hand.
Making All by Hand:
Directions for the food processor and mixer are in the recipe; this method is not included in the recipe for the sake of brevity. To make by hand, start with cold butter in smaller pieces. This is easier to work with if the butter is not frozen.
Add flour and sugar to a large bowl and mix. Add butter in 1/2″ cubes to the flour/sugar mixture. (Along with salt and/or extract if using). Using 2 knives, a pastry blender, or clean hands, break butter down into very small crumb-like pieces. Take your time with this. If it becomes too warm and the butter melty, toss it in the fridge for 15 minutes.
Remove from the bowl and, working with fingers, continue to mix and lightly knead together until a dough forms and the majority of the crumbs are incorporated. Some crumbs are fine. Keep at it, and it will come together. Follow the recipe for the remaining instructions.
Serve With:
Shortbread and Lemon Curd are a classic combination. Try this gorgeous Lemon Curd.
- Simply dab a bit on each cookie and serve, or serve with the lemon curd so everyone can choose.
- If this is near the holidays, beautifully packaged shortbread along with some homemade lemon curd is always a welcome hostess gift.
Shortbread cookies can never be wrong drizzled with a little melted chocolate topping.
- Melt about a 1/2 cup chocolate, add two teaspoons of shortening (or butter, but shortening preferred), and drizzle.
- You’ll have a little more control with a pastry bag and small tip, but go freehand with a spoon if you wish, or improvise a pastry bag by cutting off a smidge on the corner of a Ziploc.
Classic Lemon Curd from Martha Stewart
Saving Money on Groceries:
What you pay for groceries depends not only on WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Use these sales not just for your holiday, but to stock up at a low for the coming weeks to months.
- Take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality; be selective.
The best way to save money on this or any recipe is to have a well-stocked pantry, fridge, and freezer full of sale-priced items.
Butter:
Note: If you ever were to spring for some good, imported butter, Classic Scottish Shortbread is the place to do it. I believe Costco and the discount stores have Kerrygold now.
If you have a deep freeze (and you should if you can swing it), there’s no reason to buy butter at full price. It goes on sale often and keeps well.
- While on sale before any holiday, rock-bottom pricing is before the Winter Holidays, and often matched by sales before Easter. Count out the weeks between holidays and buy appropriately.
- Discount stores have great pricing on butter year-round (and sale prices before holidays).
General Baking Items:
- Never buy baking items when needed and never pay full price. Instead, stock up during your grocery holiday sales, especially before Easter and the Winter Holidays. Many items are up to half off.
- Discount stores have good pricing on baking items year-round, as does your buyer’s club, although quantities are larger.
- Immediately upon arriving home, freeze items containing flour for three days.
Classic Scottish Shortbread
Classic Scottish Shortbread
Serve with Lemon Curd, as an accompaniment to another dessert, crumbled in trifles or cruts for pies or cheesecakes or on its own. The Classic Scottish Shortbread needs no adornment, but a drizzle of chocolate never hurt!
- Prep Time: 20 minutes
- Cook Time: 20 - 25 minutes
- Total Time: 40 + minutes
- Yield: varies
- Category: Desserts Cookies
- Cuisine: Scottish
Ingredients
- 4 cups all-purpose flour (see note)
- 1 cup sugar
- 1 pound cold butter, cubed (see note)
- 1/2 teaspoon salt, optional
- 1 teaspoon extract, vanilla or almond is nice, optional
Instructions
Preheat oven to 325 degrees F.
If making in food processor:
Work with half of dough at a time. Measure half of the flour and sugar into a food processor fitted with a blade attachment and pulse several times. Add half the butter (along with 1/2 of salt and/or extract if using) and pulse briefly three or four times to coat butter with flour. Continue to pulse in 8-second increments until the mixture begins to clump together. Remove to a large bowl. Repeat with remaining ingredients.
After both halves are combined, continue to work with hands until the majority of the crumbs are incorporated.
If making by mixer:
Add flour and sugar to a large bowl and mix. Add butter (along with salt and/or extract if using). Break butter down into very small crumb-like pieces. Remove from the bowl and working with fingers, continue to mix and knead together until a dough forms and the majority of the crumbs are incorporated. Some crumbs are fine. Keep at it and it will come together.
For both methods:
Spread dough onto a rimmed cookie sheet, 15x10x1″, breaking up dough clumps if necessary. To get as even as possible (it won’t and shouldn’t be perfect) use a butter wrapper or piece of lightly oiled parchment between your hand and the bottom of a glass or other utensil to lightly even out and flatten the shortbread.
Dock about 1 1/2 inches apart in rows. A larger serving fork works well for this.
Place in oven and bake for 20 to 25 minutes until the shortbread has turned a very light golden color. Watch the edges and remove when edges pick up just a hint of golden brown color. The shortbread will be very pale.
Cut into bars while still warm. Most traditional bars are rectangles, longer than they are wide.
- For this amount of flour, one cup of rice flour can be subbed for a cup of the all purpose.
- Measure flour by stirring to lighten, then gently spoon into measuring cup and level off.
- Butter should be very cold. Cut into chunks, quartering each butter quarter the long way, then cutting across into 1/2″ pieces. If using food processor method, divide butter into two before cutting. If time allows, place in freezer for 10 minutes before continuing with the recipe. Save a wrapper to smooth the dough.
- Shortbread will be softer and more crumbly when first baked, but will crisp more after it cools completely and sits for awhile.
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I’m posting Classic Scottish Shortbread at Fiesta Friday #217, hosted by Abbey @ Three Cats and a Girl.
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