Classic Scottish Shortbread
This Scottish Short Bread Recipe was a 2013 award winner at the Sarasota Highland Games. It’s a very traditional and simple recipe that can be added to or embellished any way you want.
Set oven to 325° with rack in the center
Scottish shortbread recipe ingredients, this recipe is a simple formula of 1-2-3:
- ½ cup of granulated sugar
- 1 cup = 2 sticks = ½# of Butter
- 1½ cups of all purpose flour
You can make larger batches just multiply the ingredients equally.
Put the sugar and the butter into a mixer and cream them. Once creamed begin to slowly add the flour
Add all the flour and continue to mix at medium speed until the batter is well mixed and begins to form a ball.
Depending on how you are going to make the cookies either take batter out of the bowl onto a floured surface roll to about a ¼” thick use a cookie cutter and place on a ungreased sheet pan lightly poked holes into cookies with the tines of a fork. Cook for about 25 – 30 until edges begin to lightly brown and transfer to a wire rack and cool completely.
Or you take a small scoop I use either a #100 (orange) or a # 40 (orchid) and place the balls on an ungreased sheet pan. Take a floured fork and lightly press down on the cookie ball. Cook for appox 28 minutes until the edges begin to lightly brown. Remove to a wire rack and cool completely.
Or you take the batter and press into a shortbread mold, just follow the baking instructions that come with it.
Here’s a few things that will help make baking these cookies a little easier
Zeroll Universal Small EZ Disher Food/Ice Cream Scoop, Orange
KitchenAid KP26M1XPM Professional 600 Series 6-Quart Stand Mixer, Pearl Metallic
Brown Bag Scottish Thistles Shortbread Pan
Personalized Scottish Thistle Glass Cookie Jar
Th’ king o’ biscuits oor hielan shortbread. A treat a’ year round bit especially at yule. I give it 5 paws all the time.
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- ½ cup of granulated sugar
- 1 cup = 2 sticks = ½# of Butter
- 1½ cups of all purpose flour
- Put the sugar and the butter into a mixer and cream them. Once creamed begin to slowly add the flour
- Add all the flour and continue to mix at medium speed until the batter is well mixed and begins to form a ball.
- Depending on how you are going to make the cookies either take batter out of the bowl onto a floured surface roll to about a ¼" thick use a cookie cutter and place on a ungreased sheet pan lightly poked holes into cookies with the tines of a fork. Cook for about 25 - 30 until edges begin to lightly brown and transfer to a wire rack and cool completely.
- Or you take a small scoop I use either a #100 (orange) or a # 40 (orchid) and place the balls on an ungreased sheet pan. Take a floured fork and lightly press down on the cookie ball. Cook for appox 28 minutes until the edges begin to lightly brown. Remove to a wire rack and cool completely.
- Or you take the batter and press into a shortbread mold, just follow the baking instructions that come with it.
- Will keep in an air tight container for up to two weeks, but don't worry they won't last that long!