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Scottish Shortbread

Course: Endings
Cuisine: International

Ingredients

  • 2 cups All-Purpose Flour
  • 2 sticks High Quality Unsalted Butter, cubed then room temperature I used Plugra
  • 1/2 cup White Bakers Fine Sugar This is available at most grocery stores now
  • 1/2 tsp. Sea Salt

Instructions

  • Preheat oven to 350°.
    Butter a 8x8 or 9x9 pan and set aside.
  • Place flour, butter, sugar and salt in a food processor and pulse until it is a coarse crumble. It should hold together when pressed between your fingers. if it appears to be too dry or crumbly. If it doesn't hold together, it probably needs to be pulsed some more.
  • Put all the dough into the prepared pan and press in firmly.
    Use a fork to prick even rows of holes across the dough. You are starting to create the look of packaged shortbread. You can score lines that you will use to cut the short bread after it's baked.
  • Bake for 25-35 minutes, until a light golden brown.
    Colo for 10 minutes and then cut into rectangle batons.
    Store in airtight container, for several weeks.

Notes

You can add candied ginger or candied citrus peel. Other dried fruit and nuts are good add-ins also.
Add before pressing into pan.