How To Make Scottish Shortbread
Made with the simplest ingredients, this Scottish shortbread is a crisp and buttery treat with just the perfect hit of sweetness.
Serves:
Ingredients
- 2cupsall purpose flour,spooned into measuring cup and leveled-off with a knife
- ½tspsalt
- 1cupunsalted butter,(2 sticks), at room temperature, plus more for greasing the pans
- 1cupconfectioners sugar
- 2tspvanilla extract
- ¼tspalmond extract
Instructions
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Preheat the oven to 300 degrees F. Lightly grease two round 9-in cake pans with butter.
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In a medium bowl, whisk together the flour and salt. Set aside.
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In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the butter, sugar, vanilla, and almond extract. Beat until smooth, creamy and well combined.
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Add the flour mixture and beat on low speed until an evenly mixed, stiff dough is achieved.
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Divide the dough in half and press each half into an even layer in the prepared pans, dusting fingers with flour as necessary to prevent the dough from sticking.
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To smooth the surface, place a piece of plastic wrap over the dough and smooth with fingers. Use a fork to prick the dough all over in 1-inch intervals to allow steam to escape while the shortbread bakes.
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Bake the shortbread for about 35 minutes until it’s a light golden brown across the top surface, and a deeper golden brown around the edges.
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Remove the pans from the oven, and immediately turn each shortbread round out onto a clean work surface. Using a sharp knife, cut each round into 12 wedges. (Do this while the shortbread is still warm; otherwise, it won’t cut easily and will crumble.)
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Transfer the shortbread wedges to a rack to cool. Store in an airtight container for up to a month.
Nutrition
- Calories: 126.32kcal
- Fat: 7.77g
- Saturated Fat: 4.87g
- Trans Fat: 0.31g
- Monounsaturated Fat: 2.00g
- Polyunsaturated Fat: 0.33g
- Carbohydrates: 12.99g
- Fiber: 0.28g
- Sugar: 4.97g
- Protein: 1.16g
- Cholesterol: 20.34mg
- Sodium: 49.83mg
- Calcium: 3.96mg
- Potassium: 14.11mg
- Iron: 0.49mg
- Vitamin A: 64.70µg
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