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Scottish Shortbread

Melt-in-Your-Mouth Scottish Shortbread You Can’t Resist

This melt-in-your-mouth Scottish shortbread combines simplicity with rich flavor, making it the perfect treat for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cookies
Course: Cookies
Cuisine: Scottish
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 2 cups All-purpose flour For a gluten-free option, swap with gluten-free flour.
  • 1 cup Butter (unsalted or salted) Adds richness and flavor; premium butter enhances taste.
  • 1/2 cup Confectioner’s sugar Sweetens and gives a fine texture.
  • 1 teaspoon Vanilla or almond extract Optional; traditional recipe typically omits any extracts.

Equipment

  • mixing bowl
  • Mixer
  • Shortbread Mold
  • spatula
  • baking sheet

Method
 

Step-by-Step Instructions for Classic Scottish Shortbread
  1. Preheat your oven to 325°F (163°C) and lightly spray your shortbread mold with baking spray.
  2. In a large mixing bowl, combine the all-purpose flour, unsalted butter, and confectioner’s sugar. Mix on low speed until the dough starts to come together, about 3–5 minutes.
  3. Transfer the dough into the prepared shortbread mold and firmly press it into the mold.
  4. Place the mold into your preheated oven and bake for about 30 minutes, until the edges turn lightly golden.
  5. Let the shortbread cool in the pan for about 10 minutes, then carefully run a spatula around the edges and flip it out onto a baking sheet.
  6. Cut the shortbread into shapes while it’s still soft. Once completely cooled, transfer to an airtight container for storage.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 60mgPotassium: 50mgSugar: 8gVitamin A: 300IUCalcium: 10mgIron: 0.5mg

Notes

Use high-quality butter for the best results. Avoid overmixing to ensure a tender texture. Allow shortbread to cool in the pan to prevent crumbling.

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