Scottish Shortbread

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 amazing castles and scenery! I definitely want to go back sometime 😉 Anyone ever visited Scotland?

We visited some friends in Edinburgh and she made the best shortbread I have ever eaten! I seriously could not stop eating it 🙂

Before we left, I asked for the recipe because I KNEW it was something I wanted to make at home. This is an authentic Scottish shortbread recipe so if you make it for your friends, you can tell them that the recipe came all the way from Scotland 😉 Impressive, right?? 🙂

To me, this shortbread is the perfect cookie to make at Christmastime. The smell when they’re baking always reminds me of cozy family times at Christmas. And it tastes so so so good! Grab a few shortbread fingers and a cup of peppermint hot cocoa or coffee and you’re set!

This recipe makes a whole sheet pan (if you follow us, you know how much we sisters love our sheet pan recipes! haha) – so there is plenty for your family and enough for you to gift to a friend or two this season.

You can find the perfect sheet cake pan HERE – this is the sheet pan all of us sisters love to use!

I love that this shortbread is so easy to make – just 5 ingredients!

Scottish Shortbread

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

A delicious and buttery shortbread cookie - perfect with a cup of hot tea or coffee!

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Ingredients

• 1 pound butter
• 1 cups + 1 Tbsp sugar
• 1 1/2 + 2 Tbsp all purpose flour
• 1 1/2 + 2 Tbsp self-rising flour (see notes for substitution)
• 1 1/2 cup cornstarch

Instructions

1. Cream together butter and sugar.
2. Combine dry ingredients and gradually add to creamed mixture.
3. Press dough into a greased jelly roll pan and prick all over with a fork.
4. Bake at 300 degrees for 30 minutes.
5. Reduce heat to 275 and bake for 30 more minutes.
6. Cut into fingers immediately.
7. Sprinkle with sugar if desired and let shortbread cool in pan.

Notes

If you don't have self-rising flour:

Use 3 cups + 1/4 cup of all-purpose flour,

2 tablespoons + 1 teaspoon baking powder,

and 3/4 teaspoon of salt.

Emily Nickerson