Description
This classic Scottish shortbread recipe features a buttery, crumbly texture made with a blend of plain and rice flours. Sweetened with caster sugar and baked to a golden finish, these traditional shortbread bars are perfect for tea time or gifting.
Ingredients
Scale
Shortbread Dough
- 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
Instructions
- Prepare the Oven and Tin: Heat the oven to 180C/160C fan/gas mark 4. Butter and line a 28 x 18cm tin to prevent sticking.
- Mix Ingredients: In a food processor, combine softened butter, plain flour, rice flour, salt, and 100g caster sugar. Pulse until the mixture resembles fine breadcrumbs, then pulse more until it forms a rough ball. Alternatively, use your fingertips to rub these ingredients together in a bowl until fine crumbs form and then bring the mixture together into a pliable dough.
- Shape the Dough: Press the dough evenly into the prepared tin, smoothing the surface. Mark the dough into 16 bars using a sharp knife to ensure easy cutting after baking.
- Add Sugar Topping: Sprinkle the remaining 1 tablespoon of caster sugar evenly over the dough for a sweet, crunchy crust.
- Bake: Place the tin in the preheated oven and bake for 25-30 minutes, until the shortbread is golden and set but not browned.
- Cool and Cut: Remove the tin from the oven and prick the shortbread all over with a fork to prevent sogginess. Let it cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Once cooled, cut fully through the earlier scored lines to separate into individual bars.
Notes
- Using rice flour alongside plain flour gives the shortbread a lovely crumbly texture.
- Ensure the butter is softened, not melted, to achieve the perfect dough consistency.
- Marking the dough before baking helps create clean, even bars after baking.
- Pricking the shortbread after baking helps moisture escape, keeping the texture crisp.
- Store shortbread in an airtight container at room temperature for up to one week.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Scottish
Keywords: Scottish shortbread, traditional shortbread recipe, buttery shortbread, crumbly shortbread, homemade shortbread bars, classic Scottish dessert
