A Scottish Staple, Simplicity Perfected
There’s an undeniable magic in the simplicity of classic shortbread. Hailing from Scotland, these beloved cookies prove that with just a few quality ingredients—butter, flour, and sugar—you can create a confection that’s rich, crumbly, and utterly satisfying. This recipe embraces tradition, guiding you through the steps to achieve that perfect balance of crispness and tender melt-in-your-mouth texture, making it an ideal baking project for even the most novice of bakers.
Prep Time
20 minutes (plus 30 minutes chilling)
Cook Time
25-30 minutes
Servings
12-16 cookies
Cuisine: Scottish | Diet: None | Skill Level: Beginner | Cost: Affordable
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/4 teaspoon fine sea salt
- 2 cups (240g) all-purpose flour, sifted
👨🍳 Chef’s Tips
- Quality Butter is Key: Since butter is the star ingredient, use a high-quality unsalted butter for the best flavor. European-style butters often have a higher fat content, contributing to a richer taste and more tender crumb.
- Don’t Overmix the Flour: Once you add the flour, mix only until just combined. Overmixing develops gluten, which can make your shortbread tough instead of crumbly and tender.
- Chilling is Crucial: Don’t skip the chilling step! It solidifies the butter, which prevents the cookies from spreading too much in the oven, ensuring a crisp texture and helping them hold their shape.
- Bake Low and Slow: Shortbread should bake at a lower temperature for a longer time. This allows them to cook through without browning excessively, maintaining their pale color and delicate flavor. Look for very light golden edges, not deep brown.
- Experiment with Shapes: While traditional shortbread fingers or rounds are classic, feel free to use any cookie cutters you have. For an extra touch, dust the warm cookies with powdered sugar or dip half in melted dark chocolate once completely cooled.
Preparation
- In a large bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed. Beat until the mixture is visibly lightened in color, pale yellow, and fluffy, typically 3-5 minutes. You’ll notice a sweet, buttery aroma beginning to fill the air.
- Add the fine sea salt to the creamed butter and sugar, mixing briefly to combine.
- Gradually add the sifted all-purpose flour, about 1/2 cup at a time, mixing on low speed until just combined. Be careful not to overmix; stop as soon as a shaggy dough forms and no dry streaks of flour remain. The dough will look crumbly at first but should come together when pressed.
- Gather the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling step helps firm up the butter, preventing the cookies from spreading too much during baking and enhancing their delicate texture.
- Preheat your oven to 325°F (160°C). Line a large baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled dough to about 1/4 to 1/3 inch (6-8mm) thickness. Use a cookie cutter (traditional rounds, squares, or fingers work well) to cut out shapes. Alternatively, you can press the dough into an ungreased 8×8 inch square pan, prick all over with a fork, and score into squares or fingers before baking.
- Carefully transfer the cut shortbread pieces to the prepared baking sheet, leaving about 1 inch between them. Prick the top of each cookie several times with the tines of a fork; this allows steam to escape and helps maintain their shape.
Cooking
- Bake the shortbread in the preheated oven for 25-30 minutes. The key is to bake them low and slow. The cookies are done when their edges are just beginning to turn a very pale golden color, but the centers remain light. They should feel firm to the touch and have a slightly sandy, crumbly texture when gently poked. Avoid excessive browning to preserve their classic buttery flavor.
- Remove the baking sheet from the oven and immediately (if baking a whole slab) re-cut along the scored lines while still warm. Let the shortbread cool on the baking sheet for 5-10 minutes, as they are fragile when hot. You’ll observe them firming up as they cool.
- Transfer the cooled shortbread cookies to a wire rack to cool completely. They will become perfectly crisp and tender once fully cooled.
Serving
Serve these Classic Buttery Shortbread Cookies at room temperature. Arrange them elegantly on a simple platter, perhaps dusted lightly with a touch of powdered sugar for a refined finish. Their rich, buttery aroma and delicate crumb make them perfect alongside a hot cup of tea or coffee, or as a sweet complement to fresh berries.
Storage
Store cooled shortbread cookies in an airtight container at room temperature for up to 1 week. They can also be frozen for up to 3 months; thaw at room temperature before serving.
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 3g |
| Carbohydrates | 25g |
| Fat | 20g |
The Simple Joy of a Homemade Treat
From a few humble ingredients emerges a cookie of profound comfort and deliciousness. This classic shortbread recipe is more than just a treat; it’s an invitation to slow down, savor the moment, and appreciate the timeless art of baking. Whether enjoyed with a loved one or as a moment of personal indulgence, these buttery cookies are a testament to the fact that sometimes, the simplest things are truly the best.
Tags: shortbread cookies, easy cookie recipe, butter cookies, classic shortbread, beginner baking
Hungry for more?
For more delicious northern recipes, check out our Melgund: Come Eat With Me Cookbook! Serving the communities of Dyment and Borups Corners in Melgund Township, Northwestern Ontario. This digital literacy and food security program is supported by Art Borups Corners and Melgund Recreation, Arts and Culture.
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