Authentic Scottish Shortbread
Authentic Scottish Shortbread recipe
Yield
48 servingsPrep
25 minCook
35 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
plus 2 tablespoons |
|
| ¾ | pound |
butter, unsalted
room temperature |
|
| 3 ¼ | cups |
all-purpose flour
sifted |
|
| ⅔ | cup |
cornstarch
sifted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
plus 2 tablespoons |
|
| 340.2 | g |
butter, unsalted
room temperature |
|
| 769 | ml |
all-purpose flour
sifted |
|
| 158 | ml |
cornstarch
sifted |
|
Directions
In a large bowl, beat 1 cup of the sugar with the butter until light and fluffy.
Sift together the flour and cornstarch and gradually mix into the creamed butter.
Gather the dough into a ball and flatten into a disk. Wrap in waxed paper and refrigerate for 1 hour.
Preheat oven to 225 degrees F. Trace a 12-inch circle on a large baking sheet.
Pat out the chilled dough to fit the circle, taking care that the top is even and smooth.
Score the top of the pastry into 8 equal wedges. Press decorative designs into the edges, if desired.
Bake the shortbread in the upper middle of the oven for 35 minutes; do not allow to color.
Remove from the oven, sprinkle with the remaining 2 tablespoons sugar and let cool on the sheet. Break into wedges before serving.
