Scottish Shortbread Recipes

Scottish shortbread recipes are often referred to as classic shortbread recipes. But the fact is shortbread has always been enjoyed all over Great Britain.

It seems there are variations to every recipe, so this one is a compilation of several different recipes.

A true shortbread is not to sweet, and will keep for days in an airtight container.

Traditional shortbread is baked round and cut in wedges, but you can use this recipe to roll out the dough and use cutters to make your favorite shapes.

Scottish Shortbread Recipe

1 cup all purpose flour
1/3 cup rice flour
1/4 cup sugar
3/4 cup unsalted butter

Preheat the oven to 325F. Line a cookie sheet with parchment paper.

In a large bowl, sift together the all purpose flour and the rice flour with the granulated sugar.

Cut the butter into small pieces and add to the flour mixture. Rub the butter into the flour with your fingertips until the mixture begins to bind together. Knead the dough for a few minutes until the butter is thoroughly incorporated and the dough is soft.

Lightly flour a work surface and roll the dough into an 8-inch round. If you want to make a perfect circle, pat the dough into the bottom of an 8-inch cake round, then turn it out onto the papered cookie sheet.

Prick the top of the dough with a fork in a few places, then use the tines of the fork to make marks all around the edge of the dough.

Using a thin knife, score the top of the dough with wedge marks - probably 8 is best. Bake the shortbread for about 45 minutes, or until it is a pale golden color. Let the shortbread cool on the cookie sheet, then cut along the score lines into wedges. Sprinkle with a little superfine sugar if desired.

On Your Own - This shortbread dough can also be rolled out 1/4 inch thick and cut in shapes. If you decide to roll the dough out, wrap it in plastic and refrigerate it for about an hour before rolling it out on a lightly floured work surface.

You Might Need:

• Kitchen Supply Aluminum Half Size Sheet Pan 18-inch by 13-inch

• Calphalon 12-by-17-Inch Rectangular Nonstick Cooling Rack

• Silpat 11-5/8-by-16-1/2-Inch Nonstick Silicone Baking Mat

• Oxo Good Grips Cookie Scoop