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Easy Scottish Shortbread Cookies

Traditional Scottish shortbread cookies made with just 4 ingredients. This easy recipe gives buttery, crumbly shortbread fingers that are perfect with tea and for holiday gifting.
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Prep Time 15 minutes
Cook Time 35 minutes
Chill Time 2 hours
Total Time 2 hours 50 minutes
Servings: 32 cookies
Course: Dessert
Cuisine: Scottish
Calories: 90
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup unsalted butter softened
  • 1/2 cup superfine sugar
  • 1/4 tsp fine salt

Method
 

  1. Line an 8x8 inch baking dish with parchment paper, leaving a 1 inch overhang on two sides.
  2. Pulse the flour, sugar and salt in a food processor until well mixed.
  3. Add the soft butter. Pulse until the mixture looks like coarse breadcrumbs and holds together when pinched.
  4. Press the crumbs firmly and evenly into the lined pan.
  5. Prick the dough all over with a fork, about 1 inch apart. Score it into 2x1 inch bars with a knife.
  6. Cover the pan and chill for at least 2 hours.
  7. Heat the oven to 350°F (175°C). Bake on the middle rack for 30 to 35 minutes, until set and lightly golden.
  8. 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.