Easy Scottish Shortbread Cookies Recipe (Buttery, Crisp & Classic)
Some recipes do not need a long list. These Scottish shortbread cookies use just 4 ingredients, and that is the whole secret.
I think shortbread tastes best when it is plain. Butter, flour, sugar and a little salt. Nothing hides the flavor, so each bite is rich, crumbly and a bit sweet. Tea is its best friend.
My trick is a short chill in the fridge. It keeps the shape neat and the cookies tender. This is traditional Scottish shortbread made simple, and it is great for holiday cookie tins.
Why You Will Love This Recipe
- Only 4 simple ingredients, and no eggs
- No rolling pin and no cookie cutters, because you press the dough into a pan
- Rich, buttery and crumbly in the best way
- Dough can be made a day ahead
- Makes 32 cookies, so there is plenty to share
- Keeps well for a week, which makes it perfect for gifting
Ingredients
- All-purpose flour: 2 cups (250 g)
- Unsalted butter: 1 cup (226 g), softened
- Superfine sugar (caster sugar): 1/2 cup (100 g)
- Fine salt: 1/4 tsp
Ingredient Notes and Substitutions
- Butter: This recipe has very few ingredients, so the butter is the star. European-style butter gives the richest flavor, but regular unsalted butter works well too. Make sure it is soft, not melted.
- Sugar: Superfine sugar blends into the dough smoothly. If you only have regular white sugar, pulse it in a food processor for a few seconds until it is fine. Do not use powdered sugar here, because it changes the texture.
- Salt: If you use salted butter, cut the salt down to a pinch.
- No food processor? Use a stand mixer with the paddle attachment on low speed.
- Want more fun? Try these cookies with a spoonful of Lemon Curd on the side.
Step-by-Step Instructions
Step 1: Line the Pan
Line an 8×8 inch (20×20 cm) baking dish with parchment paper. Let the paper hang over two sides by about 1 inch (2.5 cm). This helps you lift the shortbread out later.
Step 2: Mix the Dry Ingredients
Add the flour, sugar and salt to a food processor. Pulse a few times until everything is well mixed.
Step 3: Add the Butter
Add the soft butter. Pulse until the mixture looks like coarse breadcrumbs. When you pinch some between your fingers, it should hold together. Stop here. Do not overmix.
Step 4: Press Into the Pan
Tip the crumbs into the pan. Press them down firmly with your fingers until the top is flat and even. If the crumbs feel too dry to press, pulse them a little longer.
Step 5: Prick and Score
Use a fork to poke holes all over the dough, about 1 inch (2.5 cm) apart. Then use a knife to score the dough into 2×1 inch (5×2.5 cm) bars. You will cut them fully after baking.
Step 6: Chill the Dough
Cover the pan with plastic wrap. Chill it for at least 2 hours. This keeps the shortbread from spreading and makes it extra tender.
Step 7: Bake
Heat the oven to 350°F (175°C). Place the pan on the middle rack. Bake for 30 to 35 minutes, until the shortbread is set and lightly golden. Do not overbake, or it will turn dry.
Step 8: Cool and Cut
Let the pan cool on a wire rack for 5 minutes. Use the paper to lift the shortbread out, then cut along the scored lines while it is still warm. Let the cookies cool completely before you move them.
Tips for the Best Results
- Press the dough into the pan. Do not add extra flour to roll it, because that makes the cookies tough.
- Stop mixing as soon as the dough holds together. Overworking makes tough cookies.
- Do not skip the chill time. It gives you neat edges and a tender bite.
- Cut the bars while they are warm. Cold shortbread cracks when you cut it.
- Pull the pan out when the top is lightly golden. The center should look set.
- Use a ruler for the scored lines so every cookie is the same size.
Variations and Add-ins
- Vanilla shortbread: Add 1 tsp of vanilla extract with the butter.
- Lemon shortbread: Mix in the zest of 1 lemon with the sugar.
- Almond shortbread: Add 1/2 tsp of almond extract.
- Chocolate chip: Stir in 1/2 cup of mini chocolate chips.
- Chocolate dipped: Dip the ends of the cooled cookies in melted chocolate and let them set.
What to Serve With It
- A hot cup of black tea
- Warm milk tea or chai
- A mug of hot chocolate
- A fresh cup of coffee
- A bowl of fresh berries and cream
- A cookie platter with Cranberry Cookies
Easy Scottish Shortbread Cookies
Ingredients
Method
- Line an 8×8 inch baking dish with parchment paper, leaving a 1 inch overhang on two sides.
- Pulse the flour, sugar and salt in a food processor until well mixed.
- Add the soft butter. Pulse until the mixture looks like coarse breadcrumbs and holds together when pinched.
- Press the crumbs firmly and evenly into the lined pan.
- Prick the dough all over with a fork, about 1 inch apart. Score it into 2×1 inch bars with a knife.
- Cover the pan and chill for at least 2 hours.
- Heat the oven to 350°F (175°C). Bake on the middle rack for 30 to 35 minutes, until set and lightly golden.
- Cool the pan on a wire rack for 5 minutes. Cut along the scored lines while warm. Cool completely in the pan.
Notes
- Store the cooled cookies in an airtight container at room temperature for up to 1 week, or freeze them for up to 3 months.
- The dough can be pressed into the pan and chilled overnight before baking.
- Press the dough into the pan instead of rolling it, so the shortbread stays tender and crumbly.
That is all it takes. These Scottish shortbread cookies are simple, buttery and so good with a cup of tea. Four ingredients, one pan and a little patience.
If you want to plan ahead, press the dough into the pan the night before and keep it in the fridge. In the morning, just bake. Your kitchen will smell like warm butter, and that is a nice way to start the day.
They are also a great gift. Stack them in a tin with parchment paper and tie it with a ribbon. Your friends will think you worked on them for hours.
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