Shortbread Cookies
Classic Scottish shortbread made with butter, icing sugar and flour. Slice the biscuits partway through baking for clean-cut bars with a delicate, crumbly texture.
By Cookin' Kitchen
- Total: 1 hour 35 minutes
- Makes: 24 cookies
Recipe
Shortbread Cookies
Classic Scottish shortbread made with butter, icing sugar and flour. Slice the biscuits partway through baking for clean-cut bars with a delicate, crumbly texture.
Cookin' · https://cookin.club/recipes/shortbread-cookies
- Prep
- 5 minutes
- Cook
- 30 minutes
- Rest
- 1 hour
- Total
- 1 hour 35 minutes
- Makes
- 24 cookies
Ingredients
For 24 cookies
Equipment
- Oven
- 31.5 x 23.5 cm / 9 x 13-inch pan
- Baking paper
- Electric mixer or wooden spoon
- Small rolling pin or glass
- Fork
- Wire rack
Instructions
Step 1: Preheat the oven to 160°C/325°F for a standard oven, or 150°C/300°F for a fan-forced or convection oven.
Step 2: Butter a 31.5 x 23.5 cm / 9 x 13-inch pan. Line it with baking paper, leaving an overhang.
Step 3: Beat the butter until smooth, or use very soft butter and a wooden spoon. Add the icing sugar and beat until combined.
Step 4: Add half the flour and beat until mostly combined; the mixture will resemble wet sand. Beat in the remaining flour. Use your hands to bring the dough together into a smooth ball, kneading lightly if needed.
Step 5: Roughly press the dough into a rectangle, transfer it to the pan and press it into place. If you like, roll over the top with a small rolling pin or glass to smooth the surface. Do not press too firmly, or the cookies will be firmer.
Step 6: Bake for 20 minutes, until the edges are very lightly golden and most of the surface is still pale gold.
Step 7: Remove the pan from the oven. Working quickly, cut the shortbread into your desired shapes. Prick all over with a fork if you like.
Tip: The example in the recipe is 8 x 3 bars. Cutting partway through baking helps make clean cuts.
Step 8: Return the pan to the oven for 8 minutes, or until the surface is light golden, not browned. Turn off the oven and leave the door slightly ajar. Leave the shortbread in the oven to cool for at least 1 hour.
Step 9: Remove the pan from the oven and use the baking-paper overhang to lift out the biscuits. Cool completely on a wire rack. Serve with tea.
Notes
For a slightly more tender texture, replace ¼ cup of the flour with rice flour. The difference is described as marginal. Cornflour or cornstarch may leave a chalky taste.
Icing sugar gives the surface a smoother finish. To substitute, use ½ cup white sugar, preferably caster or superfine sugar, plus 2 tbsp flour.
Store in an airtight container for up to 3 days or freeze for up to 2 months.
Nutrition per cookie
- Calories
- 135 kcal
- Fat
- 9 g
- Saturated fat
- 5 g
- Carbohydrates
- 13 g
- Sugar
- 4 g
- Fiber
- 1 g
- Protein
- 1 g
- Sodium
- 75 mg
- Cholesterol
- 22 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
These buttery Scottish shortbread cookies have a delicate, crumbly texture and a smooth, pale-golden finish. Slice the slab partway through baking for neat bars.
The dough should look crumbly before you bring it together by hand. Avoid pressing it too firmly into the pan, which can make the cookies firmer.
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