Scottish Shortbread
A very old recipe for traditional Scottish shortbread.
Ingredients
- 16 ounces all purpose flour sifted
- 2 ounces salted butter
- 4 ounces sugar
- 8 ounces salted butter melted and cooled slightly
Instructions
- Preheat oven to 350F/117C. Generously grease an 8 inch round pan or line with parchment paper.
- Add flour to a large bowl along with the 2 ounces of butter. Cut the butter in with a pastry blender or your fingers until it is entirely dispersed into the flour. There should be no lumps of butter. Add sugar and combine well.
- Add the 8 ounces of melted and cooled butter and stir in until the mixture is evenly crumbly. Use your hands if necessary to incorporate the melted butter.
- Pack into the prepared pan, pressing firmly all over until the surface is even and smooth. Dock all over with a fork and bake for 40-45 minutes or until the edges are lightly golden. Cut into wedges while hot and allow to cool completely in the pan before serving.
Notes
If you are using unsalted butter, add 1/2 teaspoon salt with the sugar.