Description
Classic Scottish shortbread made with a buttery, crumbly texture from a blend of plain and rice flours, sweetened with caster sugar. This easy recipe yields rich, golden bars perfect for teatime or gifting.
Ingredients
Scale
Shortbread Dough
- 250g unsalted butter, softened, plus extra for the tin
- 350g plain flour
- 50g rice flour
- 100g caster sugar
- ½ tsp salt
Topping
- 1 tbsp caster sugar
Instructions
- Preheat and Prepare Tin: Heat the oven to 180C/160C fan/gas 4. Butter and line a 28 x 18cm baking tin with parchment paper to prevent sticking.
- Make the Dough: In a food processor, pulse together the softened butter, plain flour, rice flour, salt, and 100g caster sugar until the mixture resembles fine breadcrumbs. Pulse a few more times to bring the mixture together into a rough ball. Alternatively, combine all ingredients in a bowl and use your fingertips to rub the mixture until fine breadcrumbs form, then bring together into a pliable dough.
- Shape Dough in Tin: Press the dough evenly into the prepared tin, flattening it down with your fingertips or a spatula. Using a sharp knife, lightly mark the dough into 16 equal bars; this will help portioning after baking.
- Sprinkle and Bake: Evenly sprinkle the remaining 1 tablespoon of caster sugar over the top. Bake in the preheated oven for 25-30 minutes until the shortbread is golden and set.
- Finish and Cool: Remove the shortbread from the oven and prick the dough all over with a fork to release steam. Allow it to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Cut and Serve: Once cool, use a sharp knife to cut through the earlier scores, separating into 16 bars. Serve or store in an airtight container.
Notes
- Using rice flour helps create a crisper texture compared to using only plain flour.
- Ensure the butter is softened but not melted for best crumbly texture.
- Chill the dough briefly if it becomes too soft while handling.
- Store shortbread in an airtight container at room temperature for up to a week.
- You can add a teaspoon of vanilla extract to the dough for extra flavor, if desired.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Baking
- Method: Baking
- Cuisine: Scottish
Keywords: Scottish shortbread, shortbread recipe, buttery biscuits, classic Scottish dessert, homemade shortbread
