Bread Recipes

Scottish Shortbread Recipe

2 Mins read
SCOTTISH SHORTBREAD RECIPE

SCOTTISH SHORTBREAD RECIPE

This Traditional Scottish Shortbread Recipe is made with just 4 ingredients: white sugar, butter, flour and salt.

Unlike many other biscuits and baked goods, this shortbread does not contain any leavening, such as baking powder or baking soda.

Yet still, it’s an amazing biscuits one can enjoy for snack. Its flavor and texture improves over time.

Scottish shortbread is baked in either a rectangular or square shapes and cut into fingers, as individual round biscuits, or in one large circle and cut into triangles.   

 

 

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WHAT IS THE ORIGIN OF SCOTTISH SHORTBREAD RECIPE

The origin of shortbread goes back to somewhere around the 12th century when it was originally made from leftover bread-making dough that was left to dry out and harden into “biscuit bread.”

 Over time butter replaced the yeast and biscuit bread evolved into shortbread.  The term “short” refers to the crumbly texture from the large quantity of butter.

 

 

RECIPE INGREDIENTS

240g all-purpose flour

230g quality unsalted butter , softened at room temperature

1/2 cup caster sugar

1/2 teaspoon salt

 

 

DIRECTIONS ON SCOTTISH SHORTBREAD

Preheat oven to 350

Grease a 8×8 or 9×9 inch square baking pan with butter.

Place the caster sugar, flour, salt and butter in a food processor or hand mixer and pulse until it’s combined and looks like coarse breadcrumbs but is soft and pliable and comes together in a dough when you press it together between your fingers.

Pour the mixture into the greased baking pan.  Use your fingers and hands to firmly press down the mixture.

You can prick the shortbread with the tines of a fork, creating rows.

You can also prick the shortbread with a fork immediately after it is done baking while it is still warm.

Place the shortbread on the middle rack and bake for 30-35 minutes or until light golden and firm. Let cool. Cut and serve.

Store the shortbread in an airtight container for up to several week

 

 

RECIPE NOTES

If you want to make a refine sugar,  simply pulse granulated sugar in a blender until very fine.

Avoiding using powdered sugar for this recipe

If the mixture is too dry to work with, pulse it again in food processor.

 

 

MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

 

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