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This Classic Scottish Shortbread is only four ingredients and bakes up into fantastic crispy, buttery shortbread cookies that are absolutely perfect with a cup of tea!

Classic Scottish Shortbread
Classic Scottish Shortbread

How to Make Scottish Shortbread

Traditional Scottish shortbread is not something I have really tackled before since my family has always eaten my Grandma’s Whipped Shortbread. That changed with this recipe. These are so snappy, crispy and buttery that I will definitely be making them all winter long, I wasn’t lying when I said they are amazing with a cup of tea. Forget the famous tinned and boxed shortbread’s, these shortbread cookies are ten times better.

    • Preheat your oven to 350 °F

    • Cream together your butter and brown sugar completely. Add in the icing sugar and combine until smooth. Add in the flour slowly, with the mixer on low – this is not whipped shortbread after all- until the dough is completely mixed together.

    • Roll the dough until it’s a 1/4 inch thick and cut into shapes as desired. Pierce the top of each with a fork two or three times.

    • Bake on parchment lined sheets at 350 degrees for 10-12 minutes, or until the cookies are lightly browned.
    • Remove and cool on sheets for several minutes, then remove and cool completely on baking racks.

Tips and Tricks for Making Shortbread

  • I think what a lot of Scottish shortbread recipes 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 wanted another layer of taste in there. Vanilla was out for sure because then they taste too much like a sugar cookie and it overpowers 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. You will be surprised what that little bit of brown sugar adds!
  • The serrated edged cutter is a classic shortbread shape for a good reason, the little points get even crispier than the rest of the cookie and are my favourite part! I thrifted my cutters, you can easily find these anywhere. I also preferred the rectangle shape- because bigger, of course. They did actually bake up nicer I thought.

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I didn’t want to mess with tradition too much, so I wanted to have 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. These disappeared SO fast and they are dangerously easy to make.

Happy Baking everyone!

Love,

Karlynn

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How to make classic rich, silky and buttery Scottish shortbread which is traditionally cut into serrated edged circle and rectangular shapes. #shortbread #cookies #scottish

 

Classic Scottish Shortbread
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
How to make classic rich, silky Scottish shortbread which is traditionally cut into serrated edged circle and rectangular shapes.
Course: Christmas Cookies, Dessert
Cuisine: Scottish
Keyword: Scottish shortbread
Servings: 36
Calories: 79 kcal
Author: Karlynn Johnston
Ingredients
  • 1 cup of salted butter
  • 1/4 cup brown sugar
  • 1/4 cup icing sugar
  • 2 cups of flour
Instructions
  1. Preheat your oven to 350 °F

  2. Making sure that there are no lumps in your brown sugar ( this can lead to lumps in the cookies that don't melt) cream together your butter and brown sugar completely.

  3. Add in the icing sugar and combine until smooth.

  4. Add in the flour slowly, with the mixer on low - this is not whipped shortbread after all- until the dough is completely mixed together.

  5. Roll the dough until it's a 1/4 inch thick and cut into shapes as desired. Pierce the top of each with a fork two or three times.

  6. Bake on parchment lined sheets at 350 degrees for 10-12 minutes, until the cookies are lightly browned.
  7. Remove and cool on sheets for several minutes, then remove and cool completely on baking racks.
Recipe Notes

If you have unsalted butter, simply add in 1/2 tsp of salt into the flour, then mix in as directed.

Nutritional values will vary depending on the size of the cookies you bake.

Nutrition Facts
Classic Scottish Shortbread
Amount Per Serving
Calories 79 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 13mg 4%
Sodium 45mg 2%
Potassium 10mg 0%
Total Carbohydrates 7g 2%
Sugars 2g
Vitamin A 3.2%
Calcium 0.4%
Iron 1.9%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Author

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

4 Comments

  1. Diane Platz Reply

    I’ve been looking for something else (whipped shortbreader too!). Going to give these a try. Thanks for posting!

  2. The Kitchen Magpie Reply

    We were all surprised that we liked it so much! Nothing will ever match whipped shortbread but it was so much fun cutting shapes with the kids and it tastes MUCH better than sugar cookies!

  3. Thanks for posting this. I too only make whipped shortbread because, well really there is nothing better 😉 But I like your reasoning/ description of flavors for this and may just add it to my list this year.

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