Traditional Scottish Shortbread Recipe | Classic Buttery Cookie
Buttery, tender Scottish shortbread made with simple pantry ingredients for a classic, sandy crumb. Chill the dough, bake low and slow, and enjoy a delicate, melt-in-your-mouth cookie.
Ingredients
Ingredients
- 1 cup (226 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 2 cups (240 g) all-purpose flour
- 1/4 cup (30 g) rice flour or cornstarch (optional)
- 1/2 teaspoon fine sea salt
- 1–2 tablespoons extra sugar for sprinkling (optional)
- 1 teaspoon vanilla bean paste or 1–2 teaspoons lemon zest (optional)
Instructions
Instructions
- Heat the oven to 300°F (150°C) and line an 8-inch square pan or 9-inch round tart pan with parchment, leaving overhang.
- Beat the softened butter and granulated sugar on low to medium-low until creamy and smooth, about 1–2 minutes, without whipping in excess air.
- Whisk the all-purpose flour, rice flour or cornstarch, and salt together, then add to the butter mixture and mix on low until just combined and shaggy.
- Finish bringing the dough together by hand until it holds and feels soft and slightly crumbly.
- Press the dough evenly into the prepared pan, score the top into desired shapes, and dock the surface with a fork.
- Chill the pan of dough for 20–30 minutes to firm up.
- Bake at 300°F for 35–45 minutes until the edges are pale golden and the top looks set and dry.
- If desired, sprinkle a light dusting of sugar over the top, then re-score and cut while warm for clean edges.
- Cool completely in the pan, then lift out using the parchment and separate the pieces.
Notes
Measure flour by spooning and leveling to avoid dryness. Do not overmix; stop when the dough just comes together. Keep dough cool to prevent spreading and aim for pale golden color, not deep browning. If using salted butter, reduce or omit the added salt. Variations include adding vanilla bean paste, citrus zest, dipping in chocolate, or incorporating almond flour or tea.