IE 11 is not supported. For an optimal experience visit our site on another browser.

Classic Scottish Shortbread

RATE THIS RECIPE
(18)
Classic Scottish Shortbread
Classic Scottish ShortbreadShutterstock
RATE THIS RECIPE
(18)

Ingredients

  • ounces caster (superfine) sugar, plus more for dusting
  • 7 ounces (1¾ sticks) unsalted butter, softened
  • 11 ounces (2¾ cups) all-purpose flour
  • ounces cornstarch
  • Optional flavoring
  • ounces dried blueberries
  • 1/2 teaspoon ground cinnamon
  • Chef notes

    Inspired by a French recipe, this short pastry biscuit has become synonymous with traditional Scottish baking. We love adding dried fruits to give extra flavor, but these are delicious any way you make them. They're especially good with a cup of tea or a good stiff drink if you're brave enough!

    Preparation

    1.

    Preheat oven to 350°F. Line a baking sheet with parchment paper.

    2.

    In a medium bowl, using a hand mixer (or in a stand mixer fitted with the paddle attachment), beat butter and sugar together until light and fluffy.

    3.

    Slowly fold in the flour and cornstarch until well incorporated. Fold in the dried fruit and cinnamon, if desired.

    4.

    Transfer the dough to a floured surface.

    5.

    Roll the mixture to about 1/4-inch thick, cut small biscuits using a sharp knife or pastry cutter.

    6.

    Bake for 8-10 minutes, until golden brown.

    7.

    Sprinkle with a little caster sugar right when they come out of the oven.

    8.

    Cool on a wire rack and serve. Store in an airtight container.