Description
Scottish shortbread delights with its buttery, crumbly texture, originating from generations of baking tradition. Crisp edges and simple ingredients make this classic treat a perfect companion for afternoon tea or quiet moments of indulgence.
Ingredients
Scale
Main Ingredients:
- ½ cup (113 grams / 4 ounces) cold salted butter (preferably frozen)
- ¾ cup (95 grams) all-purpose flour
- ¼ cup (30 grams) rice flour
Supporting Ingredients:
- ¼ cup (50 grams) granulated white sugar (or castor sugar)
- Note: Can use ½ cup unsalted butter and ¼ teaspoon salt.
Instructions
- Position the oven rack centrally and preheat to 300 degrees Fahrenheit (150 degrees Celsius).
- Select an 8-inch (20 centimeters) tart pan with a removable bottom.
- In a large mixing bowl, thoroughly combine all-purpose flour, granulated sugar, rice flour (or cornstarch), creating a uniform dry mixture.
- Using a box grater, shred the extremely cold butter directly over the flour blend.
- Delicately work the butter into the flour using fingertips, creating a crumbly texture reminiscent of coarse breadcrumbs without allowing the mixture to form a cohesive dough.
- Transfer the crumbly mixture into the prepared tart pan, gently pressing and smoothing the surface to create an even layer.
- Using a fork, puncture several small holes across the surface to promote even baking.
- With a sharp knife, score the shortbread into sixteen precise wedges before baking.
- Carefully place the pan in the preheated oven and bake for 40 to 50 minutes, rotating occasionally to ensure uniform golden coloration.
- Remove from the oven and allow to rest for approximately 5 minutes on a wire cooling rack.
- Gently release the shortbread from the tart pan and transfer to a cutting board.
- Following the previously scored lines, completely separate the sixteen wedges and allow to cool thoroughly on the wire rack.
Notes
- Freeze butter for at least 15 minutes to create ultra-flaky layers that crumble perfectly.
- Gently mix ingredients until they resemble coarse breadcrumbs, avoiding tough dough development.
- Invest in a high-quality removable bottom tart pan to guarantee smooth, professional-looking edges.
- Slice shortbread into precise sections right after initial baking to ensure clean, sharp cuts when completely cooled.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 171
- Sugar: 3.1 g
- Sodium: 75 mg
- Fat: 11.7 g
- Saturated Fat: 7.0 g
- Unsaturated Fat: 4.7 g
- Trans Fat: 0 g
- Carbohydrates: 16.6 g
- Fiber: 0.5 g
- Protein: 1.3 g
- Cholesterol: 31 mg