Best ever Scottish shortbread. This is the best shortbread recipe I have ever tried. I use high quality butter and pulse my sugar so it's fine as. Scottish Shortbread cookies are great to eat, but also easy to make with the recipe I share.
You can have Best ever Scottish shortbread using 3 ingredients and 17 steps. Here is how you achieve it.
Ingredients of Best ever Scottish shortbread
- Prepare 12 oz of Plain flour.
- Prepare 8 oz of Slightly salted butter.
- It’s 4 oz of Caster sugar.
This recipe comes straight from my Scottish friend, Joke, which was passed down from. While in a Scottish boarding school we learned how to make the easiest and most melt in your mouth shortbread cookies. The recipe I learned only had three ingredients! Let's make the best ( and most authentic and easiest) Scottish shortbread ever!
Best ever Scottish shortbread step by step
Line a baking tray with parchment and turn the oven on to gas mark 3 low..
Add the plain flour and chopped butter to a large mixing bowl..
Rub the butter into the flour until it resembles fine breadcrumbs..
Add the caster sugar and carry on rubbing in until thoroughly dispersed in the mixture..
When the mixture starts to stick together, knead until it forms a nice pliable dough..
Knead into a square block..
Shape into a square slab on a chopping board..
If following my quantities as listed above, cut the slab into four, but if doubling the ingredients enough to make 64 biscuits shape into a rectangle and cut into eight pieces as shown in the picture here..
Take each piece in turn and roll into a sausage shape..
Cut with a sharp knife into eight circles..
Place each biscuit carefully onto the baking tray spaced to allow for spreading during cooking. Prick each biscuit three times with a fork..
Place on the middle shelf of the oven on a low setting and cook the biscuits for about 35 to 40 minutes. Do not let them get too dark in color, they should be a very pale color when done..
Take out of the oven and leave to cool down a bit before taking them off the tray as they will be too soft and break..
Cool them on a wire rack..
When cooled dip each shortbread biscuit into a bowl of caster sugar and shake off the excess sugar..
These biscuits store well in a tin..
Enjoy!.
The key to good shortbread is slow baking until it is pale golden and cooked through - if over baked, or baked too quickly, it will become. Search, watch, and cook every single Tasty recipe and video ever - all in one place! Discover unique things to do, places to eat, and sights to see in the best destinations around the world with Bring Me! Last year, my family and I got to visit Scotland - I absolutely loved it there! Glasgow was one of the friendliest cities I've ever been in and Edinburgh was a beautiful city with We visited some friends in Edinburgh and she made the best shortbread I have ever eaten!
