Description
Experience the ultimate buttery texture with this scientifically-designed Scottish shortbread. By utilizing a food processor to achieve precise lipid shortening, you can create a crumbly, melt-in-your-mouth treat that perfectly balances simple ingredients with technical execution.
Ingredients
- 1 cup (227g) high-quality unsalted butter, cubed and cold
- 2 cups (250g) all-purpose flour
- 1/2 cup (100g) caster sugar, plus extra for sprinkling
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease an 8×8 inch square baking pan with butter.
- Combine the flour, cubed butter, caster sugar, and salt in a food processor and pulse repeatedly until the mixture resembles coarse breadcrumbs and holds together when pinched.
- Transfer the sandy mixture into the prepared pan and press down firmly and evenly with your hands to create a compact layer.
- Prick the dough all over with a fork in neat rows to allow steam to escape, and optionally score shallow lines to guide your future slices.
- Bake on the middle rack for 30–35 minutes until a light golden hue appears, then remove and sprinkle immediately with extra sugar.
- Allow the shortbread to cool completely in the pan to let the structure set before cutting into squares or fingers.
Notes
For the cleanest edges, use a metal ruler to guide your scoring lines before the dough enters the oven. If your kitchen is particularly warm, consider chilling the pressed dough in the pan for 10 minutes prior to baking to ensure the fat stays distinct. Store the finished shortbread in an airtight container at room temperature for up to two weeks to maintain its signature crispness.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: Scottish