Traditional Shortbread Recipe
This Scottish Shortbread is super simple to make, and yet addictive to enjoy! Made with pantry staples, this recipe comes together in no time, and makes the best crowd-pleasing cookie on any dessert table. Everyone LOVES this recipe!
Servings: 32 slices (approximately)
Ingredients
- 226 grams (2 sticks) butter at a cool room temperature
- 109 grams (½ cup + 2 teaspoons) granulated sugar
- 422 grams (3 ¼ cup) all purpose flour
- 11 grams (1 Tablespoon + 2 teaspoons) cornstarch
- 1 teaspoon vanilla
Instructions
- Preheat oven to 325°F / 165°C. Line a 9x13-inch (23x33cm) pan with parchment paper or nonstick foil. Secure with metal binder clips.
- In a large bowl, cream the butter and the sugar until pale, creamy and smooth (about 2-3 minutes). Add the vanilla and mix briefly to combine. Scrape down the sides and bottom of the bowl.
- Add the flour and cornstarch. Mix briefly until it forms fine crumbs. The mixture should hold when squeezed together, but fall apart easily. Do NOT overwork the dough - this will result in tough shortbread.
- Press the dough evenly into the prepared pan. Don't worry if the mixture still seems sandy - that's okay. Just press well into the pan. Prick all over with a fork*.
- Bake 25 to 30 minutes, or until just browning lightly around the edges, rotating halfway through.
- Immediately after removing from the oven, carefully cut into even rectangles. The size and shape is entirely up to you, but I typically do 4 rows and 8 columns, for long shortbread 'fingers'.
- Allow the shortbread to cool fully in the pan before removing and serving. Store completely-cooled shortbread inside an airtight container at room temperature. Shortbread will keep for about 1 week.
Notes
*If you're having trouble pricking the dough with a fork, simply bake for a few minutes, remove the pan from the oven and prick all over before continuing baking.