Homemade Scottish Shortbread Recipe
- 1½ cups flour
- ¾ cup butter
- ⅓ cup sugar
- 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.
- 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.
- 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.
- Allow to cool before cutting so they are not too crumbly. We also love melted chocolate drizzled on top after they have cooled.