Name: Scottish Shortbread Recipe
Prep time: 15 min
Cook time: PT-491715H20M40S
Total time: PT-491715H20M40S
Cuisine: Scottish
Ingredients: 250g unsalted butter, softened, plus extra for the tin; 350g plain flour; 50g rice flour; 100g caster sugar; ½ tsp salt; 1 tbsp caster sugar

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Introduction

Scottish shortbread is a classic buttery treat with a delicate crumb and subtle sweetness. This simple recipe yields perfectly crisp and tender shortbread bars that melt in your mouth, ideal for enjoying with tea or as a delightful snack.

A rectangular metal tray lined with parchment paper holds a large batch of golden-brown cornbread cut into 15 square pieces, with a few pieces already removed and placed on a white plate to the top right. The cornbread has a crumbly texture with slightly darker edges, and a soft,sandy surface dusted lightly with sugar or flour. To the right of the tray, a pink cup filled with light brown tea sits on a white marbled surface, next to the plate. The setup is simple and cozy, with soft natural light enhancing the warm colors photo taken with an iphone --ar 4:5 --v 7

Ingredients

250g unsalted butter, softened, plus extra for the tin
350g plain flour
50g rice flour
100g caster sugar, plus 1 tbsp extra
½ tsp salt

Instructions

Step 1: Heat the oven to 180°C (160°C fan) or gas mark 4. Butter and line a 28 x 18cm baking tin with parchment paper.
Step 2: In a food processor, pulse together the softened butter, plain flour, rice flour, salt, and 100g caster sugar until the mixture looks like fine breadcrumbs. Continue pulsing until the dough starts to come together into a rough ball.
Step 3: Alternatively, combine all ingredients in a bowl and use your fingertips to rub the mixture until it resembles fine breadcrumbs, then bring it together into a pliable dough.
Step 4: Press the dough evenly into the prepared tin. Use a sharp knife to score the surface into 16 bars but do not cut all the way through.
Step 5: Sprinkle the remaining 1 tbsp caster sugar evenly over the top.
Step 6: Bake for 25-30 minutes until the shortbread is golden and set.
Step 7: Remove from oven and prick the dough all over with a fork. Let it cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Step 8: Once cooled, use a sharp knife to cut fully through the scored lines to separate the bars.

Tips & Variations

For a richer flavor, try adding a teaspoon of vanilla extract or grated lemon zest to the dough before baking.
Rice flour helps create a crumbly texture; if unavailable, you can substitute with cornstarch for similar results.
Store the shortbread in an airtight container to maintain freshness and crispness.

Storage

Keep the shortbread in an airtight container at room temperature for up to 1 week. For longer storage, freeze the shortbread wrapped well in cling film and foil for up to 3 months. Thaw at room temperature and enjoy. Reheating isn’t necessary, but if desired, warm gently in a low oven to refresh crispness.

How to Serve

The image shows a baking tray lined with parchment paper holding a large square of golden-brown baked bars cut into smaller rectangles and squares with a crumbly texture visible on top. A few pieces have been removed and placed at the top left corner inside the tray. To the right, there is a white plate with one piece of the bar and next to it is a light pink cup filled with a light brown drink, all placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Scottish shortbread without a food processor?

Yes, simply rub the softened butter into the flours and sugar using your fingertips until the mixture looks like fine breadcrumbs, then bring it together into a dough.

Why is rice flour used in this recipe?

Rice flour helps give the shortbread its signature crumbly and tender texture, making it less dense than if only plain flour was used.