Name: Scottish Shortbread Recipe
Prep time: 15 min
Cook time: PT-492349H25M52S
Total time: PT-492349H25M52S
Cuisine: Scottish
Ingredients: 250g unsalted butter, softened, plus extra for the tin; 350g plain flour; 50g rice flour; 100g caster sugar, plus 1 tbsp for sprinkling; ½ tsp salt

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Introduction

Scottish shortbread is a classic buttery treat known for its crisp texture and rich flavor. This simple recipe yields perfectly crumbly bars that are delightful with tea or as a sweet snack any time of day.

The image shows a metal baking tray with parchment paper holding a large rectangular baked item cut into 15 smaller squares. The baked item has a light golden-brown color with a slightly rough texture on top. Four pieces have been removed, and some crumbs are scattered around. Next to the tray, a woman's hand is holding a white plate with one piece of the baked item. To the right, there is a white cup filled with a light brown drink, placed on a white marbled surface beneath a light pink cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

250g unsalted butter, softened, plus extra for the tin
350g plain flour
50g rice flour
100g caster sugar, plus 1 tbsp extra
½ tsp salt

Instructions

Step 1: Heat the oven to 180°C (160°C fan) or gas mark 4. Butter and line a 28 x 18cm baking tin.
Step 2: In a food processor, pulse the softened butter, plain flour, rice flour, salt, and 100g caster sugar until the mixture resembles fine breadcrumbs. Pulse a few more times until it forms a rough ball. Alternatively, combine all ingredients in a bowl and rub together with your fingertips until crumbly, then bring together into a pliable dough.
Step 3: Press the dough evenly into the prepared tin. Use a sharp knife to lightly score the dough into 16 bars.
Step 4: Sprinkle the remaining tablespoon of caster sugar evenly over the dough.
Step 5: Bake for 25-30 minutes until golden and set. Remove from the oven and prick the dough all over with a fork.
Step 6: Let the shortbread cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Once cool, cut fully through the earlier scores to separate into bars.

Tips & Variations

For a richer flavor, use browned butter instead of softened butter before mixing.
Try adding a teaspoon of vanilla extract or a pinch of cinnamon for a subtle twist.
Rice flour helps keep the texture crisp; if unavailable, you can use an equal amount of plain flour but results may differ slightly.
Ensure the dough is not overworked; handle gently to maintain a tender crumb.

Storage

Store your Scottish shortbread in an airtight container at room temperature for up to two weeks. It also freezes well—wrap tightly and freeze for up to three months. To enjoy, thaw at room temperature before serving. Reheating is not necessary as shortbread is best served at room temperature.

How to Serve

The image shows a rectangular metal baking tray lined with parchment paper filled with a golden brown baked dessert cut into small square pieces, with four pieces removed and placed beside the tray. The dessert has a smooth, slightly crumbly texture and an even golden color on top. A pinkish cloth is placed under the tray on a white marbled surface. Next to the tray on the right, there is a white plate holding one piece of the dessert, and a white cup filled with light brown coffee. A woman's hand is holding a piece of the dessert just above the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Scottish shortbread without a food processor?

Yes, you can place all the ingredients in a bowl and rub them together using your fingertips until the mixture resembles fine breadcrumbs, then bring it together into a dough. This traditional method works well and yields great results.

Why is rice flour used in this recipe?

Rice flour helps create a lighter, crumblier texture in the shortbread compared to using plain flour alone. It adds delicacy and crispness that is characteristic of authentic Scottish shortbread.