Description
Experience the timeless elegance of traditional Scottish shortbread with this scientifically-tested recipe. By prioritizing a high fat-to-flour ratio and meticulous temperature control, these cookies achieve a delicate, melt-in-the-mouth texture perfect for afternoon tea.
Ingredients
- 142g (10 tbsp) Unsalted Butter, room temperature (65°F)
- 1/2 cup Confectioners’ Sugar
- 1/2 tsp Pure Vanilla Extract
- 180g (1 1/2 cups) All-Purpose Flour
- 1/2 tsp Kosher Salt
Instructions
- In a stand mixer fitted with the paddle attachment, beat the softened butter and vanilla on medium speed for 3 minutes until pale and voluminous.
- Sift the confectioners’ sugar and salt into the bowl and mix on low speed until the sugar is fully absorbed, scraping the sides as needed.
- Add the flour in two additions, mixing on the lowest speed only until the flour disappears to prevent gluten development.
- Turn the dough onto plastic wrap, shape into a dense log or rectangular prism, and refrigerate for at least one hour.
- Preheat the oven to 350°F (177°C) and slice the chilled dough into 1/2-inch thick rounds using a sharp knife.
- Arrange on a lined baking sheet, dock the tops with a fork to allow steam to escape, and bake for 10-12 minutes until just set.
Notes
To ensure the most accurate results, always measure your ingredients by weight rather than volume. If the dough becomes too soft while slicing, return it to the refrigerator for 15 minutes to maintain the structural integrity of the butter before baking.
- Prep Time: 1 hour 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: Scottish