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Scottish Shortbread II

Scottish Shortbread II

Cheryl Otten

Light, very buttery. Does not make a large batch, but are simple enough to make many batches. Recipe does not double well.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 180 kcal
  • 9%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 17.5g
  • 6%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 82 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Blend all ingredients well. Dough will be stiff.
  3. Press into a 9 x 9 inch buttered dish. Prick top with a fork.
  4. Bake until pale golden brown on the edges. Cool and cut into squares.
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Reviews

MOUSIREID
236
12/12/2006

If you WEIGH 2oz sugar, 4oz butter and 6oz flour for a round pan this is PERFECT. Simple and AUTHENTIC recipe - trust me the generations of home shortbread makers in Scotland will tell you the same thing! Thank you for this great recipe. (Use your hands and mix then plop into pan and press in, prick with fork, cook on 300 degrees for thirty minutes and when it starts to BROWN slightl it will be ready. Cut when still cooling and sprinkle sugar on top). PERFECT.

Michiru
122
2/18/2010

This shortbread recipe has made me famous around the neighborhood. The best part of this recipe is that it is a quick and easy make with ingredients I usually have around the house that is super delicious. One tip I learned from a French chef that makes this recipe even better than it already is: when adding the butter to the flour and sugar, it helps if you chill the butter first and then cut it up into small cubes (I cut the butter in half lengthwise twice and just chop from there). Then, with your fingertips, knead the butter into the flour and sugar. The idea here is not to end up with dough but rather crumbs. If you start to end up with dough, you should put the dough in the refrigerator a while to let it cool down. After you end up with crumbs, you should let it sit in the refrigerator for at least an hour before baking (half the time I skip this step though). Additionally, as someone else has already said, wait to cut the shortbread until it's cooled because it comes out of the oven very soft and will crumble if you cut it just after it comes out of the oven.

CLARE L
115
12/3/2006

Oh My God...these are wonderful. I baked them a little longer(until top had just a hint of color). They were perfect ...crispy with softer centers. Do not cut until completely cold, then they won't crumble. Excellent!