Being half Scottish, shortbread making is in my genes! Like all good Scots, I have a great recipe for traditional Scottish shortbread which has been passed down to me from my mother.
I have been making this shortbread with my mum for as long as I can remember. It just tastes so good! A crumbly textured biscuit that just melts in the mouth (the butter really works miracles)! Plus, that little dusting of caster sugar which gives these shortbread biscuits that extra je-ne-sais-quoi!
You are only three simple ingredients away from this melt-in-the-mouth treat!
This Traditional Scottish Shortbread is really easy to make! Just three simple ingredients that you probably already have in the house, kneaded together into a dough which is then chilled and sliced. Easy peasy!
For the best result, you have to use “proper” butter to get that delicious buttery taste and crumbly texture. In this case, margarine or other spreads really can´t be used as a substitution.
More biscuit recipes…
These Scottish Shortbread biscuits are made in a very similar way to this “Haselnussbrot”. A German Christmas biscuit, that is similar in shape and texture, but contains whole hazelnuts and is dipped in dark chocolate. One of my all-time favourites!
If you are looking for other biscuit recipes, why not try these Easy Iced Biscuits with Lemon Icing, this delicious Gingerbread recipe or one of the most popular recipes on my blog: “Vanillekipferl”. Vanilla crescent biscuits that are commonly made around Christmas time in Germany.
The Best Scottish Shortbread
Recipe
Ingredients:
- 225g flour
- 150g butter
- 75g caster sugar, plus a little extra to sprinkle over the end
Method:
- Start by rubbing the butter into the flour until the mixture resembles fine breadcrumbs.
- Next, add in the caster sugar and knead the ingredients together to form a smooth dough.
- Shape the dough into a long sausage before flattening the sides so that it resembles a rectangular “log”.
- Wrap the shortbread “log” in clingfilm and chill in the fridge for about 2 hours.
- Preheat the oven to 160°C and line two large baking trays with baking paper.
- Remove the shortbread log from the fridge and use a sharp knife to cut it into slices, about 1 cm thick.
- Place the shortbread biscuits onto the baking trays, leaving some space between them as they will spread slightly in the oven.
- Bake in the preheated oven for 20-25 minutes until pale golden brown.
- Remove the biscuits from the oven and immediately sprinkle with a little caster sugar.
- Transfer them to a wire rack and leave to cool completely before storing in a tin!
