Scottish Shortbread Cookies

These buttery, crumbly, and sweet little cookies are truly irresistible and are not difficult to make. They are a lovely addition to afternoon tea and make a light dessert with milk or coffee, They also serve as the base for caramel and chocolate layers to the justly named Scottish Millionaire's Shortbread.

5 from 1 vote

Print Pin

Course: Dessert, Snack

Cuisine: British, Scotland

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Author: My Hungry Traveler

Equipment

8x8-inch or 9x9-inch square baking pan
Food processor

Ingredients

2 cups All-purpose flour
16 tbsp Unsalted European butter, cubed and chilled
½ cup Granulated white sugar
½ tsp Salt

US Customary - Metric

Get Recipe Ingredients

Instructions

Preheat oven to 350°F (175°C). Butter an 8x8 or 9x9 square baking pan.
Put sugar in food processor and pulse until very fine. Add flour, salt, and butter cubes to bowl. Pulse until everything is combined and looks like coarse breadcrumbs. Dough should come together when pinched. If it's too dry and crumbly, pulse it a few more times.
Pour mixture into the greased baking pan and firmly press it down with your hands.
Make ¾-inch wide rows by dragging a sharp knife about ¼ deep. Do the same thing 2-inches apart crossways. With the tines of a fork, press little holes in the shortbread.
Place pan on middle rack of the oven and bake for 30-35 minutes until light golden brown and firm. Let cool, cut along lines, and serve.

Notes

Shortcake may be cooked in a greased pie plate (with fork tine holes) and cut into wedges to serve.
They can be stored in an airtight container for several weeks or frozen for months.

Nutrition