Basic Scottish Shortbread

    Basic Scottish Shortbread

    (91)
    3saves
    28min


    94 people made this

    The classic Scottish shortbread - simple and delicious! Add a little vanilla if you like for a different flavour note.

    Ingredients
    Serves: 24 

    • 250g butter
    • 1/2 cup (60g) icing sugar
    • 2 cups (250g) plain flour
    • 1/4 teaspoon salt

    Directions
    Preparation:20min  ›  Cook:8min  ›  Ready in:28min 

    1. Preheat oven to 180 degrees C.
    2. In a large mixing bowl, cream the butter and the sugar. Slowly add the flour and salt, mixing well. Roll out dough with a rolling pin until it is 5mm thick. Cut into desired shapes using cookie cutters. Place on baking tray and prick with a fork.
    3. Bake for 5 to 8 minutes, or until light brown at the edges.
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    Reviews and Ratings
    Global Ratings:
    (91)

    Reviews in English (86)

    by
    114

    WOW!!! I added just a touch of vanilla extract and creamed my butter and sugar for a very long time as suggested in other reviews and the dough came out feeling like silk. Melt in your mouth cookies. Follow my advise above and you will love these cookies. I am going to try almond extract next.  -  03 Mar 2006  (Review from Allrecipes USA and Canada)

    by
    50

    I wish I could give this recipe 10 stars! I've never made shortcake cookies before, but I had a craving for them and I already had everything on hand. These are so much better and homemade tasting than those yummy cookies you get in a tin. I would not recommend rolling the dough out, because shortbread dough tends to be crumbly. Instead I made tiny balls and flattened them out with a fork, which made a pretty criss cross design. You can also make variations, such as adding chocolate chips or dipping one half in chocolate after.  -  03 Jul 2004  (Review from Allrecipes USA and Canada)

    by
    41

    Not the best, could've been better. You're setting yourself up for a fall if you say it's the best and I expect it to be the best and it doesn't compare to competition.  -  13 Dec 2002  (Review from Allrecipes USA and Canada)

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