A traditional Scottish shortbread recipe using only three ingredients. These light, buttery, and delicious biscuits are quick, cheap, and easy to make.
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Adapted from a video by John Kirkwood
Traditional Scottish Shortbread: Quick, Cheap, Easy, Delicious:
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1
Gather softened butter and caster sugar. Combine them in a mixing bowl.
2
Cream the butter and sugar together using an electric mixer, wooden spoon, or hand whisk until pale, smooth, and creamy. This takes about 2 minutes with a machine, longer if mixing by hand.
3
Use a spatula to bring the creamed mixture together, ensuring it is light in color, rich, smooth, and creamy.
4
Add flour in two batches, gently folding it in with a spatula each time until all flour is incorporated and the mixture is light and crumbly.
5
Turn the dough out onto a work surface and bring it together using light hands. Although it appears dry and crumbly at first, the warmth from your hands will cause it to come together.
6
Preheat your oven to 170°C (340°F or gas mark 3).
7
Dust the work surface with flour. Shape the dough and place it on the floured surface, dusting the top as well. Roll out the dough into a rectangle approximately 23 by 13 cm (9 by 5 inches) and 1 cm (3/8 inch) thick, dusting continuously to prevent sticking.
8
Use a bench scraper to straighten the edges of the dough into a neat rectangle.
9
Use a ruler to mark and cut out three 3-inch (approximately 7.5 cm) slabs.
10
Mark and cut each slab into five 1-inch (approximately 2.5 cm) strips to create the finished biscuit size. Use a bench scraper to transfer them onto a greased baking sheet lined with parchment paper.
11
Poke a few holes in each shortbread using a small cocktail stick. These holes help heat penetrate evenly into the dough for uniform baking.
12
Sprinkle a little granulated sugar onto each biscuit.
13
Place the baking sheet in the preheated oven. If your oven does not have a fan, place it on the middle shelf. Set a timer for 15 minutes.
14
When baking time is complete, carefully transfer the shortbreads to a wire rack to cool. Allow them to cool for about 15 minutes to firm up.
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