Sunday, 2 June 2013

Scottish All Butter Shortbread

I was born and raised in Scotland before moving to Leeds, and I've always had a bit of a soft spot for shortbread. I love the sweet yet salty taste and crumbly texture - just perfect with a cup of tea!

Unfortunately I don't have shortbread very often any more; usually only around Christmas or when I go back to home to Scotland for family or work visits.

I first learnt to make shortbread at school and still use the same method today. It doesn't take long to make and is usually demolished quickly once baked!

Making shortbread is similar to making pastry, all of the tools and ingredients need to be cold. Once I'd weighed the ingredients, I filled my mixing bowl with cold water for a few minutes and soaked my hands in cold water. The bowl and your hands need to be dry before mixing though!

Scottish All Butter Shortbread
Makes 12 pieces

125g plain flour
25g cornflour
100g slightly salted butter (cold, cubed)
50g caster sugar (plus extra for sprinkling)
small pinch of salt

2 x 7" sandwich tins (lightly greased)
Heavy mixing bowl (cold)

Sift the flour and cornflour into a heavy cold bowl and add the rest of the ingredients.

Using your fingers, rub the butter into the other ingredients until the mixture resembles breadcrumbs. Shaking the bowl every now and then will bring any lumps of butter to the top.

Try to do this as quickly as possible to stop the ingredients warming up too much.

Bring the mixture into a ball (the dough will be quite stiff as well as very short!)

Split the dough into two, and gently press half into each sandwich tin. The less handling you can do this with the better!

To decorate the edges, I pinched around the edge of one and pressed the handle of a fork into the other.

Prick well with a fork and rest in the fridge for around 15 minutes.

Preheat the oven to 150 C and bake for 30-35 minutes, or until slightly golden.

Remove from the oven and sprinkle with caster sugar. After around 2 minutes resting in the tin, cut each shortbread into 6 slices (it's very crumbly!) and cool on a wire rack.

Enjoy at its best with a cup of tea!

Shortbread is so versatile and lends itself well to other flavourings. The less traditional of you may want to try dipping them in chocolate, adding chocolate chips, vanilla or lemon - the list is endless!

I hope you enjoy this shortbread as much I as do.


  1. This looks great...I know if I made this it wouldn't last 5 minutes...I'm sure I'd end up eating it all in one go. Shortbread is always a winner! :-)

    1. Thanks Laura!

      The shortbread's going down very well, there's not a lot left now...

      I've been asked to take some over to my OH's mum next time we visit - brilliant excuse to make some more!



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