Scottish Shortbread

Buttery and crumbly Scottish shortbread cookies on parchment paper - feature image.

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5 from 1 vote

These Scottish shortbread cookies are so buttery, crumbly, and my all-time favorite shortbread cookies.

Prep Time10

Total Bake Time25

Rest in Oven30

Total Time1 5

Course: Cookies

Cuisine: Scottish

Difficulty: Medium

Servings:

Calories: 166kcal

Ingredients

1 cup (227 g) Butter unsalted Kerrygold room temperature
½ cup (95 g) Caster sugar
2 cups (240 g) All-purpose flour
2 Tablespoon (2 Tablespoon) All-purpose flour
½ teaspoon (0.5 teaspoon) Kosher Salt

Instructions

Weigh or measure all the flour into a bowl, add the salt to the flour and run a whisk through to blend. Next, weigh or measure the caster sugar into a bowl and set it aside.
Cut the butter into pieces and add to a mixer bowl; on a medium speed, cream the butter before adding the caster sugar. Blend sugar and butter for 3 to 4 minutes until it looks creamy and has soft peaks. Gradually add the flour and mix for 30 seconds. You do not want to over mix the flour. If there are loose flour pieces in the bottom, incorporate them gently into the rest of the cookie dough.
Butter the inside of a 9 x 9 baking pan and add the cookie dough to the pan. Move chunks of the cookie dough around the bottom of the pan to roughly fill in and cover the bottom. Try to even it out without pressing down hard on the cookie dough. To smooth out the top take a glass on its side and gently roll it over the top of the cookie dough.
Preheat oven to 325°F(165°C or 170°C) and bake for 20-21 minutes. Pull the pan out of the oven and score the lines for your cookies. You want to try and do this quickly. Only go halfway down into the cookie dough. I did one line right down the middle and then spaced out 8 lines across to give you 18 cookies. Take a fork and add the traditional fork marks on each cookie.
Return the pan to the oven for another 5-7 minutes. When the top is golden and the edges are just turning a light brown, turn the oven off and crack the oven door. Let the pan sit in the oven for 20-30 minutes. Then, pull the pan out of the oven and gently run a knife down each line to separate the cookies. Finally, you can move them to a container with a tight lid after they have completely cooled.

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