Thursday, August 4, 2011

Scottish Shortbread

Coming back from Hawaii and all of the shortbread I ate, I was excited to try this shortbread recipe from Baking Bites. Of all of the shortbread recipes I have ever made, this was definitely the easiest. It produced a delicious, buttery, and crumbly cookie, too. 

The cookies were very thick, so next time I will cut the recipe in half to make a thinner cookie. Maybe I'll even dip them in chocolate! For the full batch, my baking time was closer to 40 minutes.

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.
Yields 32 servings.


  1. I love the simple ingredients in this - I could probably make it right now!

  2. Oh that looks scrumptious, its texture is textbook perfect daaaaaahling (trust me I know these things!).
    *kisses* HH