I would like a recipe for authentic Scottish Shortbread

3 Responses to “A Scottish Shortbread?”

  • chilixa:

    http://www.witchtopia.com/workings Very simple-3/4 C. butter, 1/4 C. sugar, 2 C.flour, a pinch of salt. Roll, cut, prick, and bake.

  • theshryocks:

    1 cup butter
    1/2 cup confectioners’ sugar
    2 cups all-purpose flour
    1/4 teaspoon salt


    Preheat oven to 350 degrees F (175 degrees C).
    In a large mixing bowl, cream the butter and the sugar. Slowly add the flour and salt, mixing well. Roll out dough with a rolling pin until it is 1/4 inch thick. Cut into desired shapes using cookie cutters. Place on cookie sheet and prick with a fork.
    Bake for 5 to 8 minutes, or until light brown at the edges.

  • Smoochy:

    For me, Scottish shortbread is very thick, not like the thinner versions we get in the US for the most part. This recipe is for the thicker version that I consider more authentic.

    Scottish Shortbread
    Yield: 4 to 6 servings

    2 cups butter, softened
    1 2/3 cups sugar
    4 cups all-purpose flour
    1 1/3 cups cornstarch
    Sugar, for sprinkling

    Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
    Cream the butter and sugar until fluffy. In a separate bowl, mix the flour and cornstarch. Slowly add the flour mixture to the butter and sugar, and mix until blended. Roll out the dough to 1-inch thickness. Bake for 30 minutes or until lightly brown. Remove the oven and sprinkle with sugar on top while still warm. Cut into lengths, approximately 1 by 3-inches. Can be stored in an airtight container for up to 1 week.

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