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A plate of triangular Scottish shortbread cookies with a cup of tea beside it.

Scottish shortbread

Jennifer Ryan
Buttery Scottish shortbread with a tender crumb, golden edges, and classic sweet flavor. A simple homemade cookie for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert, Snack
Cuisine British, Scottish
Servings 8
Calories 160 kcal

Equipment

Ingredients
 
 

Instructions
 

  • Preheat the oven to 325°F / 165°C. Grease an 8-inch round cake pan and line the bottom with parchment paper. Alternatively, lightly grease a shortbread mold with baking spray or a little butter.
    A greased baking pan lined with parchment paper, ready for Scottish shortbread.
  • Add the flour, butter, confectioners’ sugar, and vanilla or almond extract to the bowl of a stand mixer fitted with the paddle attachment.
    1 cup all purpose flour, 1/2 cup butter, 1/3 cup confectioner's sugar, 1/2 teaspoon vanilla extract
    Ingredients for making Scottish shortbread, including flour and butter in a mixing bowl.
  • Mix until no dry flour remains and the dough starts to clump together.
  • Press the dough evenly into the shortbread pan. Pack it down well so it fills the details of the mold. Lightly prick the surface of the dough with a fork. If using a round cake pan, lightly score the dough into 8 wedges to make it easier to slice after baking.
    A round pan of unbaked Scottish shortbread dough, scored into wedges with holes on top.
  • Smooth the surface with an offset spatula. For an extra smooth finish, place a piece of plastic wrap over the dough and gently smooth it with your hand.
  • Bake for 30 minutes, or until the edges are just starting to turn golden.
    A round, golden-brown Scottish shortbread in a metal baking pan.
  • If the center still looks shiny or underbaked, return it to the oven for a few more minutes.
  • Let the shortbread cool in the pan for 10 minutes.
  • Gently loosen the edges with a thin offset spatula.
  • Place a baking sheet or board over the pan. Flip everything over in one quick motion, then carefully lift off the pan.
  • If the shortbread does not release right away, gently tap the side of the mold against a hard surface.
  • While the shortbread is still warm, sprinkle it lightly with granulated sugar.
    1/2 teaspoon granulated sugar
    A round Scottish shortbread on a wooden board, lightly sprinkled with sugar.
  • Slice along the lines of the mold while the shortbread is still soft.
    Slices of golden Scottish shortbread with a sprinkle of sugar on top.
  • Let it cool completely, then store in an airtight container.

Notes

Tips and Tricks
  • Room temperature butter makes the dough easier to mix and press into the mold.
  • Mix only until the dough clumps together and no dry flour remains.
  • Pack the dough firmly into the pan so the pattern comes out clearly.
  • Plastic wrap helps smooth the surface without the dough sticking to your hand.
  • Pale shortbread will be softer, while darker shortbread will be crunchier.
  • Slice the shortbread while it is still warm and soft.
  • Store the cooled shortbread in an airtight container.

Nutrition

Calories: 160kcalCarbohydrates: 17gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 31mgSodium: 92mgPotassium: 20mgFiber: 0.4gSugar: 0.3gVitamin A: 355IUCalcium: 6mgIron: 1mg
Keywords biscuit, cookie, Scottish shortbread, shortbread, traditional recipe
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