Crumbly Scottish Shortbread |

The traditional way to make shortbread in Scotland is to leave the dough to set in the fridge overnight, then to roll and cut it into pieces.  And since the recipes don’t always specify which day to bake the shortbread, I’m using the overnight method. This makes for a softer shortbread, full of flavour and with a slightly toasted, nutty taste.

Crumbly Scottish Shortbread | is a blog about anything and everything edible. Recipes, food, recipes, food, food, recipes, food, food, recipes. Yes, this is a food blog with recipes and not just a blog about food. The word “shortbread” is a Scottish word that refers to a thin, sweet cookie with a crumbly texture. The word “crumbly” is an adjective that refers to crumbly cookies with a crumbly texture.

Shortbread is a Scottish classic, and one that is enjoyed by people all over the world. Whether it is for dessert, or simply to accompany a cup of tea, shortbread is the perfect accompaniment for any occasion. Traditional Scottish shortbread is made with butter, sugar and a pinch of salt. This recipe is slightly different. It uses toasted nuts as the main ingredient, which gives the shortbread an even more nutty flavor.

Here’s a recipe for crumbly, buttery Scottish shortbread cookies.

Feeling intimidated by the prospect of making Scottish shortbread cookies? Don’t be that way! These delectable crumbly cookies are surprisingly simple to prepare.

This shortbread recipe just only three ingredients and will have you eating biscuits in no time.

Shortbread cookies are a favorite of ours. We both lived in Scotland for a few years and took advantage of every opportunity to eat genuine shortbread, whether from a local café or handmade by a local friend’s mother!

Our Scottish shortbread came out fantastically!

When it came time to conduct Christmas shopping, Eric took Scottish shortbread home to Canada. No one ever objected!

Suggestions/Substitutions for the Recipe

Read through these recipe guidelines and considerations before beginning this Scottish shortbread recipe to get the best results:

• You may manufacture your own caster sugar if you don’t have any on hand. Simply pulse some normal granulated sugar till fine in a blender for a few seconds. Powdered/icing sugar isn’t recommended since it’s too fine and includes cornstarch, which we don’t require in this recipe.
• Make sure the butter isn’t too cold; else, combining it will be difficult. It doesn’t have to be at room temperature, but it will be simpler to deal with if you leave it out on the counter for about 20 minutes.
• The sides of the cookies may brown while baking, but the top should not – so don’t leave it in the oven for too long.
• Because there are just three ingredients in these shortbread biscuits, the quality of the individual components is crucial. So, select high-quality ingredients over low-cost ones, particularly when it comes to butter, since you will notice the difference!

These Scottish shortbread fingers are simple to eat when cut into fingers.

Step-by-Step Instructions for Making Scottish Shortbread

The recipe card for this classic shortbread recipe may be found at the bottom of this article.

This part contains pictures of the recipe procedure for people who wish to see visual step-by-step directions.

You’ll be able to observe precisely how we produced our Scottish shortbread this way!

In a mixing dish, combine the butter and sugar.

Cut the butter into tiny pieces first. In a mixing basin, combine it with 1/2 cup caster sugar.

Continue to mix!

Mix the sugar and butter in your electric mixer with the regular beaters for about 5 minutes, or until the mixture is creamy.

It will seem that your dough is crumbly.

Then, while continuing to mix, add the flour in tiny increments until everything is thoroughly mixed. Remove the mixer from the equation.

Although the dough may seem crumbly, you should be able to simply push the crumbles together with your hands so that they stick together.

Place the dough in the desired location and press it down.

A baking pan with the dimensions of 11 x 7.5 inches should be lightly greased (slightly bigger will also work).

Place the crumbly dough in the baking pan and push it down gently. You want to be delicate here since pressing too hard may change the shortbread’s consistency and make it thicker (which we don’t want).

Make holes in the paper and sprinkle sugar on top.

In even rows, poke the top of the dough with a fork (about 1/3 deep).

Then, on top of the dough, add 1/2 teaspoon caster sugar (more or less to taste).

Refrigerate the baking pan with the dough for 20 minutes. Preheat the oven at 350 degrees Fahrenheit in the meanwhile.

Bake the shortbread cookies.

Remove the baking pan from the refrigerator and put it on the oven’s center rack.

Bake for 20-25 minutes, or until the shortbread is completely baked and the edges are just beginning to brown. It’s important to remember that the top of the shortbread should not brown!

Our Scottish shortbread was really delicious…

Allow the shortbread to cool in the pan after removing it from the oven. Cut the shortbread into fingers after it has cooled and enjoy!

Storage Suggestions

The good news is that Scottish shortbread biscuits keep for a long time once they’ve been baked. The bad news is that if left out on a cookie plate, these cookies don’t last long!

To keep leftover shortbread fresh, place it in a covered jar on the counter (at room temperature).

They’ll keep up to two weeks in a tight container and taste just as delicious as the day you cooked them!

You may also freeze the shortbread in a freezer container if you want to keep them for a longer time.

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Ingredients

• 2 1/2 cups flour (all-purpose)
• 1 pound of butter
• 1/2 cup caster sugar + 1/2 teaspoon (see notes)

Instructions

1. Cut the butter into tiny pieces first. In a mixing basin, combine it with 1/2 cup caster sugar.
2. Mix the sugar and butter in your electric mixer with the regular beaters for about 5 minutes, or until the mixture is creamy.
3. Then, while continuing to mix, add the flour in tiny increments until everything is thoroughly mixed. Remove the mixer from the equation. Although the dough may seem crumbly, you should be able to simply push the crumbles together with your hands so that they stick together.
4. A baking pan with the dimensions of 11 x 7.5 inches should be lightly greased (slightly bigger will also work).
5. Place the crumbly dough in the baking pan and push it down gently. You’ll want to be careful here since pressing too hard may change the shortbread’s consistency and make it denser (which we don’t want).
6. In even rows, poke the top of the dough with a fork (about 1/3 deep). Then, on top of the dough, add 1/2 teaspoon caster sugar (more or less to taste).
7. Refrigerate the baking pan with the dough for 20 minutes.
8. Preheat the oven at 350 degrees Fahrenheit in the meanwhile.
9. Remove the baking pan from the refrigerator and put it on the oven’s center rack. Bake for 20-25 minutes, or until the shortbread is completely baked and the edges are just beginning to brown. It’s important to remember that the top of the shortbread should not brown!
10. Allow the shortbread to cool in the pan after removing it from the oven. After the shortbread has cooled, cut it into fingers and keep it in an airtight container for up to 2 weeks.

Notes

• You may easily manufacture your own caster sugar if you don’t have any on hand (i.e. extremely fine granulated sugar, not powdered/icing sugar). Put regular white sugar in a blender and pulse for a few seconds until it’s fine. Then, as instructed above, use it in the recipe.

• Make sure the butter isn’t too cold; else, combining it will be difficult. It doesn’t have to be at room temperature, but it will be simpler to deal with if you leave it out on the counter for about 20 minutes.

• Because shortbread is made up of just a few components, the quality of the individual ingredients is critical, particularly the butter. So, for this dish, use a high-quality butter.

Information about nutrition:

Serving Size: 12 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size 231 calories 16g total fat 10g Saturated Fat 1 gram of trans fat 5 g of unsaturated fat 41 milligrams of cholesterol Sodium (mg): 122 20g carbohydrate 1 gram of fiber 0 g sugar 3 g protein

An online nutrition calculator was used to determine this nutritional information. It should only be used as a guideline and not as a substitute for expert dietary guidance.

How did this recipe turn out for you?

You may save it to one of your Pinterest boards and come back to it at any time!

As the title suggests, this blog is about shortbread, a baked good that is a bit of a British tradition, particularly in the North East. If you are not familiar with the term shortbread, it is often referred to as biscuit. Most English shortbread is made with butter, and is quite crumbly and very delicious. I have found that in Scotland, shortbread is a little different though. Here, shortbread is made with butter and sugar, and the results are a very different type of shortbread. Shortbread is not crumbly, and it is not buttery. It is a delicate, soft, crisp biscuit that I think is wonderful.. Read more about ultimate shortbread recipe and let us know what you think.

Frequently Asked Questions

What makes shortbread crumbly?

Shortbread is made with flour, butter, and sugar. The butter melts in the oven, which creates a layer of steam that causes the shortbread to become crumbly.

What is the difference between Scottish shortbread and regular shortbread?

Scottish shortbread is a type of shortbread that has been made in Scotland. It is usually made with oatmeal and butter, but sometimes it can also be made with ground almonds instead of flour.

Why do you put cornstarch in shortbread?

To make the shortbread more crumbly and easier to cut.