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Saturday, May 18, 2024

Scottish Shortbread Recipe – Leite’s Culinaria


You’ll discover the crumbly, melt-in-your-mouth texture and buttery taste of Scottish shortbread biscuits unmatched, which is why they’ve been fashionable for hundreds of years. There’s no cause for something this delectable to ever exit of fashion. It’s a basic, and for good cause.

My Quest for the Excellent Scottish Shortbread

David Leite is standing in from the green hills in Scotland's highlands.David Leite is standing in from the green hills in Scotland's highlands.
: The One

When The One and I spent a number of weeks in Scotland–the Highlands (above), Glasgow, and Edinburgh (beneath)–Scottish shortbread was on our hit checklist. We needed to grasp what made the most effective shortbread and why it’s so beloved. (One chew solved the beloved query!)

We spoke to skilled and residential bakers, prospects, and tea store house owners. We had afternoon tea on the Tea Rooms At Edinburgh Citadel and frequented Pinnies & Poppy Seeds, which sadly is now closed. We ordered it all over the place.

A street in Edinburgh, Scotland.A street in Edinburgh, Scotland.
: The One

We left no biscuit unturned. We found that many shortbread recipes go off the rails by including herbs and spices, nuts, dried fruit, and vanilla, calling for them to be dipped in chocolate. You get the thought. All of these are scrumptious variations, however in line with the Scottish bakers we talked to, they’re not the true, basic Scottish shortbread.

With that in thoughts, again residence, I researched for fairly a while on the lookout for ratios of flour to butter to sugar, American shortbread versus Scottish shortbread, varieties of sugar, and so on. The variety (and lack of settlement) is staggering. Rose Levy Beranbaum, as at all times, had some effective issues so as to add to the approach of constructing shortbread. (The baggie thought is her, and it’s good.)

However it appeared to at all times come down to 2 issues: utter simplicity and the standard of the components.

What You’ll Have to Make This

Ingredients for Scottish shortbread--flour, butter, powdered sugar, granulated sugar, and salt.Ingredients for Scottish shortbread--flour, butter, powdered sugar, granulated sugar, and salt.
  • Butter–The flavour of those conventional shortbread cookies is totally depending on the butter that you simply use, so I like to recommend splurging on the most effective you may afford. (You’ll thank me.) My favorites are Irish Kerrygold, French Échiré and Payson Breton, European-style Plugrà, and Vermont Creamery.
  • Sugar–A mix of granulated sugar and powdered sugar provides these cookies simply sufficient sweetness, whereas the cornstarch within the confectioner’s sugar contributes to that melt-in-your-mouth texture shortbread is known for.

Tips on how to Make This Recipe

Cubes of butter and sugar in a food processor and the cubes of butter coated in sugar.Cubes of butter and sugar in a food processor and the cubes of butter coated in sugar.
  1. Blitz the sugars and butter in a meals processor to coat the butter.
  2. Dump within the flour and salt.
A person pressing shortbread dough together, then working the dough in a plastic bag.A person pressing shortbread dough together, then working the dough in a plastic bag.
  1. Pulse till the dough is uniform and holds collectively when pinched.
  2. Scrape the dough right into a plastic bag and knead together with your arms till it comes collectively.
Shortbread dough being pressed into a tart pan and a person poking holes in it.Shortbread dough being pressed into a tart pan and a person poking holes in it.
  1. Press the dough right into a removable-bottom 9-inch tart pan.
  2. Use the tines of a fork to create crimped edges and poke throughout with a skewer or toothpick.
Shortbread in a tart pan cut into 8 triangles and cooked shortbread on a wire rack being cut again.Shortbread in a tart pan cut into 8 triangles and cooked shortbread on a wire rack being cut again.
  1. Minimize the shortbread into 8 triangles and chill for a minimum of half-hour.
  2. Bake in a 300°F oven till evenly golden, then rating the shortbread once more and let it cool utterly.
A stack of Scottish shortbread wedges on a plate with cups of tea nearby.A stack of Scottish shortbread wedges on a plate with cups of tea nearby.

Widespread Questions

I don’t have a tart pan. what else can i take advantage of?

A tart pan with a detachable backside gives you the cleanest, prettiest edges, however you may as well use a 9-inch spherical cake pan. Press the dough right into a parchment-lined cake pan coated with baking spray and rating into 8 wedges. Bake the cookies, and when cool, fastidiously invert them onto a rack.

Alternatively, you may line an 8-by-8-inch sq. baking pan with parchment and press the dough into it. Rating the dough into sixteen 4-by-1-inch or eight 4-by-2-inch fingers and bake as regular.

Are you able to freeze Scottish shortbread?

Positive can. After the shortbread has cooled utterly, retailer it in an hermetic container within the freezer for as much as 3 months.

Can I make these into totally different SHAPES ?

Conventional shortbread is reduce into wedges or rectangular biscuits, and I like to recommend that you simply stick to those shapes. The fragile texture of the dough will make it tough to chop utilizing intricate cookie cutters.

What makes Scottish Shortbread totally different from different shortbreads?

Whereas there’s a number of disagreement right here, essentially the most vital distinction is that the Scottish model doesn’t name for leavening, akin to baking powder or baking soda, leading to a crumbly slightly than a crispy biscuit. It additionally tends to be much less candy than different varieties of shortbread.

Why do You poke holes within the dough earlier than baking?

The dough incorporates a number of butter, which can soften and launch water as steam whereas it bakes. Poking holes within the dough permits the steam to flee with out inflicting the dough to bubble up in order that you find yourself with flat evenly-shaped cookies. It additionally helps the shortbread to cook dinner extra evenly.

david caricaturedavid caricature

Why Our Testers Liked This

Tester Terry S. calls these cookies “buttery and seductive.” If that doesn’t ship you operating for the kitchen, I don’t know what’s going to.

Useful Suggestions

  • In case you’d want to make rectangular shortbread biscuits, press the dough into an 8-inch sq. cake pan and rating it into sixteen 4-by-1-inch or eight 4-by-2-inch biscuits.
  • The shortbread will agency up a bit because it cools. It’ll be very nigh unto unimaginable to not dive in and check out it immediately, however letting it cool utterly gives you a cookie that doesn’t crumble if you eat it.
  • Retailer the cookies in an hermetic container at room temperature for as much as 5 days. However I have to admit, they’re greatest the primary few days after baking.
Eight pieces of Scottish shortbread on a crumpled piece of parchment paper.Eight pieces of Scottish shortbread on a crumpled piece of parchment paper.

Extra Excellent Shortbread Recipes

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In case you make this recipe, or any dish on LC, contemplate leaving a overview, a star score, and your greatest photograph within the feedback beneath. I like listening to from you.–David

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  • Calmly coat a 9 1/2-inch removable-bottom tart pan with baking spray.

  • Dump the sugars and butter right into a meals processor and pulse just a few occasions to coat the butter and reduce down the sugar.

  • Scoop within the flour and salt and course of till the dough turns powdery and begins to clump evenly.

  • Dump the dough right into a plastic bag and knead it till it types giant clumps.

  • End up the dough into the pan and press it into a fair layer together with your fingers.

    ☞ TESTER TIP: To make a fantastically flat prime, press one other backside of a tart pan (or a pie plate) into the dough.

  • Press the tines of a fork into the sting of the pan to make a fragile ridged rim. Poke the shortbread throughout with a skewer or toothpick. With a bench scraper or sharp knife, reduce the dough into 8 triangles.

  • Wrap the pan with plastic and chill for a minimum of half-hour.

  • Crank the oven to 300°F (150°C).

  • Bake the shortbread till the highest is evenly golden, 40 to 50 minutes.

  • Switch the tart pan to a rack and instantly re-cut alongside the strains once more which could have closed up. Let the shortbread cool utterly within the pan.

  • Take away the tart ring and gingerly pile the wedges onto a plate. Devour, devour, devour.

  1. Change the form–In case you’d want to make rectangular shortbread biscuits, press the dough into an 8-inch sq. cake pan and rating it into sixteen 4-by-1-inch or eight 4-by-2-inch biscuits.
  2. Let it cool–The shortbread will agency up a bit because it cools. It’ll be very tempting to dive in and devour these immediately, however letting them cool utterly gives you a cookie that doesn’t crumble if you eat it.
  3. Storage–The shortbread may be saved in an hermetic container at room temperature for as much as 5 days or frozen for as much as 3 months.

Serving: 1 wedgeEnergy: 260 kcalCarbohydrates: 24 gProtein: 3 gFats: 17 gSaturated Fats: 11 gPolyunsaturated Fats: 1 gMonounsaturated Fats: 4 gTrans Fats: 1 gLdl cholesterol: 46 mgSodium: 8 mgPotassium: 30 mgFiber: 1 gSugar: 6 g

Vitamin info is robotically calculated, so ought to solely be used as an approximation.

Recipe © 2023 David Leite. Photographs © 2023 David Leite. All rights reserved.


Recipe Testers’ Opinions

Wedges of Scottish shortbread on a round sheet of parchment paper.Wedges of Scottish shortbread on a round sheet of parchment paper.

These are my favourite Scottish shortbread cookies! Crispy, agency, buttery, they soften in your mouth and are addictive.

The preparation is sort of easy. Nevertheless, remember that the butter should be very chilly when added to the opposite components. This dough may be ready upfront and saved within the chilly, so we will at all times have these scrumptious biscuits able to cook dinner.

This Scottish shortbread recipe is the cookie equal of a snowflake. Mild, delicate, and dissolves magically on the tongue. I’ve a number of go-to shortbread recipes in my information, however this new model could substitute them.

The cookies are buttery and seductive. I may simply eat your entire batch and never share it with anybody. Thankfully, my higher angels prevailed, and I did let my husband have a cookie. He beloved it!

Crumbly, buttery, conventional Scottish shortbread. It’s a easy recipe, however scrumptious and nicely price taking the time to make. Every thing you might want to make it’s in all probability in your kitchen proper now.

As a result of the butter is a serious element of the flavour, I like to recommend utilizing an excellent butter you get pleasure from!

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