I’m having issues baking Scottish Shortbread. I made some a few weeks ago that was absolutely fantastic, and since then I haven’t been able to produce the same results with the EXACT SAME RECIPE.
I’m using: 2 cups butter (unsalted) 1 cup brown sugar (packed down) and 4 1/2 cups of flour, mixed sugar and butter then incorporate a little flour at a time, then kneed for five minutes and bake at 325f for 25 minutes… What am I doing wrong!? I’m so desperate to get it right, please help…

One Response to “Scottish Shortbread…?”

  • RAVEN:

    here in Scotland we dont use brown sugar to make shortbread
    we use caster sugar

    125g/4oz butter
    55g/2oz caster sugar
    180g/6oz plain flour

    1. Heat the oven to 190C/375F/Gas 5.
    2. Beat the butter and the sugar together until pale.
    3. Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/½in thick.
    4. Cut into rounds or fingers and sprinkle with a little extra caster sugar. Put on a baking sheet and chill for 20 minutes. Bake in the oven for 15-20 minutes until pale golden. Cool on a wire rack.

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