Scottish Shortbread
- April 13, 2011
- Cookies, Recipes
- 13 comments
There are many different recipes for shortbread out there, and I have to say that I like most of them. Who could resist such a buttery treat? Walkers Shortbread is one of my favorites. I like the tender, but not crumbly, consistency of the shortbread and the way that it seems to melt in your mouth when you eat it. It is also very satisfying to eat for something so small. I wanted to make something as similar as possible to that classic Scottish shortbread at home and with the help of the ingredients list on the back of some of my favorite brands, I began to experiment.
This shortbread recipe is very simple and uses just flour, sugar, butter and a little bit of salt. I wanted the shortbread to have a tender, melt in your mouth texture and this recipe delivers exactly that. The shortbread have a wonderful consistency and a very buttery flavor, with just a hint of sweetness that makes them satisfying. The key to getting a sandy texture in the shortbread is to use quite a bit of butter and blend it into the flour very well, so only very tiny pieces remain. Unlike a pie crust, you don’t want your shortbread to be flaky. Instead, you want it to have a very uniform consistency. The best way to mix up the dough is in the food processor, but if you have a little patience you can also rub in the butter by hand.
Score the shortbread dough with a sharp knife before baking. You will need to cut it as soon as it comes out of the oven, while it is still hot, so you get clean slices. It is best to cut the shortbread into small pieces because it is rich and having smaller pieces will make it last longer. This shortbread keeps well can can be made in advance, and stored in an airtight container for at least a few days.
Scottish Shortbread
3 cups all purpose flour
3/4 cup sugar
1/2 tsp salt
1 cup unsalted butter (pref. European-style), chilled
Preheat oven to 350F.
In the bowl of a food processor, combine flour, sugar and salt. Pulse a few times to blend.
Cut butter into large chunks and add to food processor. Whiz for about 1 minute, until dough has a very sandy and starts to clump together. Pour into a 9-inch square pan and spread into an even layer. Use a flat-bottomed glass to press down the dough firmly, creating as smooth a surface as possible.
Score dough lightly with a knife, marking 4 rows by 8 rows of shortbread pieces. Dock the dough with a fork, if desired.
Bake for 30-35 minutes, until shortbread is lightly browned all over.
While the shortbread is still hot, use a sharp knife to cut shortbread all the way through along the lines you scored prior to baking. Allow shortbread to cool completely once it has been cut.
When cool, shortbread pieces should break apart very easily. Store in an airtight container.
Makes 32 pieces.
13 Comments
Wow, I am such a sucker for shortbread and this looks fantastic. I have a favorite recipe that came form a Scottish woman my husband worked with years ago but it is much thinner – this looks very intriguing, a definite “must try”, thanks!
I make your regular shortbread recipe all the time. Is this one a lot different from that one? Which one do you like better?
Erin – Good question. They are different tasting and have different textures. This one is thicker, has a sandy (not crumbly) texture. These are also less crispy than thinner shortbreads. I like them both, not one more than the other, but it depends on personal preference.
Mmm! I just made these. They’re not cool yet but I’ve had 4 pieces already. It was super quick and easy. I live in Germany and the flour is different here, so for any others living in Germany, I used 2 cups of 550 and 1 cup of 405. This is the first time that shortbread actually worked for me. I really like the texture but I don’t know how to describe it. The one thing I know is that it’s not chalky and so I’m happy.
I’ll try next time with half whole wheat.
I love recipes that use only a few simple ingredients like this one. I’ve never made shortbread before, but this makes me want to try it. Thanks for sharing.
Hey, thanks for sharing this recipe. I am currently trying it and the shortbread is already in the oven. I hope it works out well and deliciously!
Hi, I’d love to try this recipe. I don’t have a food processor so would a standing mixer work as well?
Hello I’ve just baked a batch if these cookies and it’s great that they’re not sweet(: oh and the texture’s lovely too. I’m a huge fan of walkers too and kudos to you for attempting to replicate them! However, these do not taste like those of walkers as walkers have a distinct smell that’s really really good. Also, I’m wondering if adding vanilla extract would make a difference in the taste?? I tried doing that but they both taste similar to me. Oh and your blog’s really good for amateur bakers like myself
Cheers,
Fiona(:
I just made these today, thank you so much for the recipe! They are tender and sandy in texture, not crispy like Walker’s. but I think as they cool down they may become more so (of course, I ate mine still warm from the pan…soo….!) . I had no food processor so I cut the butter chunks into the dry mixture with my trusty old “pastry cutter,” just like my Mama used to. Next time I will try adding a little vanilla extract and perhaps try half white/half brown sugar for a slightly different take.
I just made these, but CHOCOLATE! substituted 1/4c flour for 1/4c cocoa powder. DEVINE!
Oh my. I adore shortbread! I will be trying this recipe today! Thank you so much.
Can’t wait to try this recipe for my christmas baking! Do you now how well these would freeze?…Such a simple recipe fresh would be best I am sure!