Traditional Scottish shortbread is not something I have tackled before since my family has always eaten my Grandma’s Whipped Shortbread. It also has never been a favorite of Mike’s so that paired with my love of whipped shortbread has made them fall of my Christmas baking list year after year.
Until this year. This year I decided to tackle it and came up with my own version. I think what most versions are missing is the silky smoothness of icing sugar, that’s what helps make whipped shortbread so yummy. A lot of recipes use cornstarch to give it that silky texture, while I found I prefer to use a sugar to do that job. I also find that most lack true flavor – now don’t get me wrong, butter is great!- but I wanted another layer of taste in there. Vanilla was out for sure because then they taste too much like a sugar cookie and overrides the classic butter taste that shortbread is known and loved for. So a bit of brown sugar adds a little bit of taste dimension to these.
So these were a concoction to get the correct amounts of everything in there and still be a “classic shortbread”. Too much icing sugar and they would just be the same as whipped. Too much brown sugar and they would lose the buttery flavor.
I think this ratio nails it because not surprisingly, they were a hit. Mike couldn’t stop eating them and I took that as the ultimate compliment because he does not eat traditional shortbread.
Or he was just really hungry.
Truly though, this is the recipe I will stick to for texture and flavor from now on.Print
- 1 cup of butter
- 1/4 cup brown sugar
- 1/4 cup icing sugar
- 1/4 tsp salt only if you use unsalted butter
- 2 cups of flour
- Kick the tires and light the fires to 350 degrees
- Cream together your butter and brown sugar, making sure that there are no lumps in your brown sugar.
- Add in the icing sugar and combine.
- Add in the salt and flour slowly, with the mixer on low â€“ this is not whipped shortbread after all- until the dough is completely mixed together.
- Roll dough until it’s a 1/4 inch thick and cut into shapes as desired.
- Bake on parchment lined sheets at 350 degrees for 10-12 minutes, until the cookies are lightly browned.
- Remove and cool on sheets for several minutes, then remove and cool completely on baking racks.
- Serving Size: 24
Still Like My Whipped Shortbread Best, But This is Pretty Close Magpie