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! If you are looking for a savory shortbread, try this Parmesan 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.
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!
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Classic Scottish Shortbread
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Total Time
- 30 minutes
- Karlynn Johnston
- 1 cup of salted butter
- 1/4 cup brown sugar
- 1/4 cup icing sugar
- 2 cups of flour
- Preheat your oven to 350 °F
- 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.
- 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, until the cookies are lightly browned.
- Remove and cool on sheets for several minutes, then remove and cool completely on baking racks.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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