Traditional Scottish shortbread is a simple, buttery, and crumbly biscuit that has been a staple of Scottish cuisine for centuries. With just a few basic ingredients, you can make this delightful treat at home. Here’s how to prepare traditional Scottish shortbread:
Ingredients:
- 1 cup (226g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 2 cups (240g) all-purpose flour
- 1/4 cup (30g) cornstarch (optional, for a lighter texture)
- A pinch of salt
- 1/4 teaspoon vanilla extract (optional, for flavor)
Instructions:
1. Prepare the Oven and Baking Sheets:
Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the shortbread from sticking.
2. Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. This will take about 2-3 minutes. If using vanilla extract, add it during this step.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, cornstarch (if using), and a pinch of salt. The cornstarch helps make the shortbread extra tender and crumbly, but it’s not essential if you prefer a more straightforward texture.
4. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients into the butter mixture, mixing until just combined. You should end up with a dough that’s slightly crumbly but will hold together when pressed.
5. Shape the Dough:
Turn the dough out onto a lightly floured surface. Gently knead the dough a few times until it comes together, but be careful not to overwork it, as this can result in a tough shortbread. Roll the dough out to about 1/2-inch (1.3 cm) thickness.
Use a cookie cutter to cut the dough into rounds, rectangles, or fingers, the classic shape for Scottish shortbread. Alternatively, you can press the dough into a tart pan or square pan and cut it into pieces later.
6. Chill the Dough (Optional):
For a crisper texture, chill the dough in the refrigerator for about 30 minutes before baking. This step is optional but recommended for an even more delicate result.
7. Bake the Shortbread:
Place the shaped shortbread pieces on the prepared baking sheet, leaving a small gap between each. Bake in the preheated oven for about 15-20 minutes or until the edges are lightly golden.
8. Cool and Serve:
Allow the shortbread to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This will prevent them from breaking while they are still warm.
Tips for the Perfect Scottish Shortbread:
- Butter Quality: Since shortbread relies heavily on butter for flavor, use high-quality unsalted butter.
- Do Not Overwork the Dough: Over-kneading the dough can lead to tough shortbread. Mix it just enough to bring it together.
- Chill for a Crispier Texture: Chilling the dough helps the cookies hold their shape and results in a more crumbly texture.
- Storage: Store your shortbread in an airtight container at room temperature. They will stay fresh for up to a week.
Variations:
While traditional Scottish shortbread is simple and buttery, you can experiment with additional flavorings:
- Add Lemon Zest: For a fresh, citrusy flavor, mix in a teaspoon of lemon zest.
- Chocolate Dipped: Dip the cooled shortbread in melted chocolate for a decadent twist.
- Add Nuts: Ground almonds or chopped walnuts can be added to the dough for texture and flavor.
Traditional Scottish shortbread is perfect for any occasion, whether it’s an afternoon tea, a holiday treat, or just a cozy snack with a cup of tea. Enjoy!