With only 4 simple ingredients, this recipe for traditional Scottish Shortbread comes together so easily. Buttery, flaky, and sweet, this shortbread recipe will become a family favorite to be enjoyed throughout the year!
Begin by setting out a 1/2 pound of butter to soften.
Preheat the oven to 300 degrees.
Sift together a 1/2 cup confectioners sugar, a 1/2 tsp. cornstarch, and 2 cups of flour.
Then combine this mixture with the butter.
Mixing the dough by hand.
Prepare your baking sheet/pan with parchment paper. Shape the dough so that it is about 1/2 inch thick. Sprinkle the top with granulated sugar.
Bake in a slow oven at 300 degrees for about a half hour until the dough turns to a light brown.
Notes
You want to shape the dough, keeping it about 1/4 to 1/2 inch thick. Resist the urge to roll it thinner.My grandmother always formed circles that she would cut into triangles. Then she would sprinkle a little granulated sugar on the top before baking.Or, place the dough in a parchment paper lined jellyroll pan or square baking dish, again ensuring it is about 1/4 to 1/2 inch thick. Cut into rectangles. Using a fork, you can prick the top of the shortbread for an authentic look.The number of shortbread pieces this yields depends on the shape and size of the cookies you make.Store your baked shortbread in a sealed container, tin, or plastic bag. It should keep for up to two weeks. If you are planning on keeping it for longer than that, you can freeze it.
Keyword how to make Scottish shortbread, shortbread, shortbread cookies