Photo: Ashley's Scottish Shortbread Recipe
Ingredients
- 2 cups butter, softened
- 1 2/3 cups sugar
- 4 cups all-purpose flour
- 1 1/3 cups cornstarch
- Sugar, for sprinkling
Directions
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Cream the butter and sugar until fluffy. In a separate bowl, mix the flour and cornstarch. Slowly add the flour mixture to the butter and sugar, and mix until blended. Roll out the dough to 1-inch thickness. Bake for 30 minutes or until lightly brown. Remove the oven and sprinkle with sugar on top while still warm. Cut into lengths, approximately 1 by 3-inches. Can be stored in an airtight container for up to 1 week.
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By gwashington1961
Rockville, MD
on January 20, 2012
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A delicious version of a basic [Scottish] Shortbread suitable for serving at High Tea.
By nicki0316
Placentia, CA
on December 24, 2011
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This was my first time making these cookies. Since I am part Scottish on my father's side, I decided to try this recipe for Christmas this year. I followed the advice below and only added 1/3 Cup corn starch instead of 1 1/3 C. I also cut the dough into 2 inch squares after I rolled out the dough, and placed them onto the cookie sheet. I baked them at 350 degrees for approx. 7-8 minutes. (I rolled out the dough to about 1/2 thickness. My cookies turned out great and my guests loved them! I will be making these cookies from now on as a Scottish tradition in my household.
By suprslinki1_9455033
Henderson, NV
on December 23, 2010
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My experience with recipes like this is, many people try to take something traditional like shortbread and add a few peculiar ingredients to make it "their own." And, in doing so, they screw it up.
Count the ingredients in this recipe. Traditional. To the point. Authentic. I made this recently for co-workers including a woman from the U.K. who said it's the best shortbread she remembers having since she was a young girl in England.
Since I'm only Scottish in decent, her tas taste-test all I needed to know.
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