Blurb: These melt in your mouth cookies have been a part of my life forever. Whether they were homemade or in packaged brands these Scottish Shortbreads have always been a staple in our family’s cookie jar. I have made them for weddings, baby showers, Christmas… you name it. So many variations of this cookie exist but the basic recipe is quintessential! My absolute favorite was the shortbread I ordered from the roadside bakery on the road from Glasgow to Aberdeen. It’s a simple cookie that is just perfect with a cup of tea! AEI
Scottish Shortbread Ingredients:
- 2 sticks unsalted butter(227g) at room temperature
- 1/2 cup of sugar(100g)
- 2 cups all purpose flour(250g)
Instructions:
- Preheat oven 320 line 8×8 baking pan with parchment paper.
- Place butter in bowl and use wooden spoon to soften it. Do not try to cream it just make more pliable. Do not over mix.
- Add the sugar and mix into the butter just until combined.
- sift the flour and mix it together until the mixture starts to look crumbly.
- Then ditch the spoon and use your hands to squeeze it together into a smooth dough (with no lumps of butter. Be careful not to overwork it just until incorporated.
- Put the dough in a prepared 8×8 pan. Use your hands to smooth it into an even flat square. Make sure to get it all the way into the corners.
- Use a fork to poke holes into the dough just enough to leave a mark to not push the hole all the way through to bottom.
- Bake for 25-35 minutes until the shortbread is starting to turn golden brown at the edges. It will be pale on the top.
- Remove from the oven and let it cool about an hour before removing from the pan.
- For clean slices try to cut the shortbread while it is slightly warm. Use a long sharp knife and cut straight down.
- Enjoy with a cup of tea.
