Sunday, April 8, 2012

DIY Scottish Shortbread

My husband loves shortbread. I used to think it was a rather boring cookie, but now he has me convinced how wonderful they are. The difference is baking them with 100% real butter. With just three ingredients these are really simple cookies, but you can totally taste the difference if you make them with anything besides all butter. Personally, I think it is a waste of time now to even attempt shortbread with margarine, somethings you can't taste the difference, but this isn't only of those recipes. I think these make great food gifts as well because not everyone makes them, and they don't have any nuts or chocolate in them if someone has allergies.

Homemade Scottish Shortbread Recipe

  • 1½ cups flour
  • ¾ cup butter
  • ⅓ cup sugar
  1. Combine all ingredients in a large mixing bowl, and cut in butter with a pastry cutter. Mixture will be very crumbly and resemble pie crust crumbs.
  2. Press into an ungreased 9x9 (for thick shortbread) or 9x13 (for thin shortbread) pan. Recipe can easily be doubled to fill a jelly roll pan nicely.
  3. Bake at 350F until edges just begin to brown. Time varies widely on baking these by oven and thickness of the cookies from 5–15 minutes, so you really just have to watch them carefully.
  4. Allow to cool before cutting so they are not too crumbly. We also love melted chocolate drizzled on top after they have cooled.


    1. This sounds much easier than my way of making shortbread, which is to take all of those crumbles and knead until it becomes a ball, roll out and then bake. We love shortbread here. It is a nice afternoon treat with tea!

    2. This is quite easy and we love it.

    3. That sounds delicious, especially with the chocolate on top! I'm pretty sure it would be good with strawberries and whipped cream too...

    4. I love, love, love shortbread!! I can't wait to try this!


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