Scottish Shortbread Cookies
Equipment
- 2 Mixing bowl
- 1 stand mixer or hand mixer
- 1 Rubber spatula
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 9x13-inch baking pan or 2 round 8-inch pans
- 1 sheet of parchment paper
- 1 Fork
- 1 sharp knife or bench scraper
- 1 Wire rack
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar superfine if possible
- 1/4 cup confectioners’ sugar sifted
- 2 cup all-purpose flour sifted
- 1/4 cup rice flour or cornstarch
- 1/2 teaspoon fine sea salt
- 1 teaspoon vanilla extract optional
- 2 tablespoon granulated sugar for sprinkling, optional
Instructions
- Preheat the oven to 300°F (150°C) and line the baking pan with parchment paper.
- Cream the softened butter with the granulated and confectioners’ sugars in a mixing bowl until pale and fluffy.
- Mix in the vanilla extract if using.
- In a separate bowl whisk together the all-purpose flour, rice flour, and salt.
- Add the dry ingredients to the butter mixture and mix on low just until a soft dough forms without overworking.
- Press the dough evenly into the prepared pan to about 1/2-inch thickness.
- Use a fork to dock the surface evenly and, if using a round pan, score into wedges or if using a rectangle score into bars.
- Sprinkle the top lightly with the extra granulated sugar if desired.
- Bake for 22 to 28 minutes until the edges are pale golden and the center is set but not browned.
- Remove from the oven and immediately re-trace the score lines, then cool in the pan for 10 minutes.
- Transfer to a wire rack and cool completely for at least 20 minutes before breaking or cutting along the scored lines.
Notes
For the most tender crumb, avoid overmixing once the flour is added and keep the dough cool; a brief 10-minute chill in the pan before baking helps prevent spreading and enhances the signature crumbly texture. Rice flour is traditional for extra snap, but cornstarch yields a similarly delicate bite if that’s what you have. If your butter is very soft or your kitchen is warm, extend the chill to 20–30 minutes. Baking at a lower temperature preserves the pale color, so pull the shortbread before it browns deeply. Store in an airtight tin for up to a week, or freeze baked cookies for up to 2 months; they crisp back up after a few minutes at room temperature.
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