Scottish ShortbreadCourse: Cakes, Bakes and PastriesCuisine: ScotlandDifficulty: Easy
A traditional Scottish biscuit using just 3 ingredients, one part sugar, two parts butter, and three parts flour.
What You Will Need
Flat Baking Tray
345 grams Unsalted butter Good quality for best results, softened
172.5 grams Golden Castor sugar
3/4 tsp salt
517.5 grams All-purpose flour
icing sugar to finish
- Preheat the oven to 300ºF./150ºC Gas mark2
- Cream the butter, sugar and salt until it is smooth, light, and creamy, with the beater attachment of your mixer.
- Sieve the flour twice and blend into the butter and sugar on low speed until the flour has combined with the butter, it should look crumbly, do not over mix
- Place the mixture onto a floured work surface and gently bring the dough together into a ball. Again speed is the essence to stop the butter from getting to warm.
- Place the ball of dough in a bowl cover with clingfilm and place in the fridge for about half an hour to allow the gluten in the flour to relax.
- Roll the dough out into an oblong shape approx ½” thick
- Cut the dough into 24 even-sized shapes, whether it be fingers, squares or triangles
- Dock each portion with a fork.
- Line the baking tray with baking parchment
- Place each portion onto the tray approx ½cm apart
- Place into the oven and bake for approx 45 minutes or until the edges start to turn a golden brown
- Lightly sieve over some icing sugar immediately they come out of the oven
- Let them stand on the baking tray to cool before serving