Scottish Shortbread Recipe

Scottish shortbread is a classic biscuit that has been cherished for centuries. Known for its rich, buttery taste and crumbly texture, shortbread is a treat that embodies the warmth and tradition of Scotland. Whether enjoyed with a cup of tea, gifted during holidays, or served at special occasions, this simple yet indulgent biscuit remains a favorite worldwide.

A Brief History of Scottish Shortbread

Shortbread dates back to medieval Scotland, where it evolved from a type of twice-baked bread into the luxurious biscuit we know today. The credit for refining shortbread into a delicate and buttery treat is often given to Mary, Queen of Scots, in the 16th century. She was particularly fond of a version made with caraway seeds. Over time, the recipe was simplified to include just three essential ingredients: butter, sugar, and flour.

Traditionally, Scottish shortbread was reserved for festive occasions such as Christmas, New Year’s (Hogmanay), and weddings. Today, it is enjoyed year-round, with many variations available to suit different tastes.

The Key to Perfect Shortbread

• Butter: The main ingredient that gives shortbread its rich and melt-in-the-mouth texture. Scottish butter is often used for an authentic flavor.
• Sugar: Caster sugar is commonly used, as it blends smoothly into the dough, but some recipes use icing sugar for an even finer texture.
• Flour: Plain (all-purpose) flour is standard, sometimes mixed with rice flour or cornstarch to enhance the crumbly texture.
• Optional Additions: Some variations include vanilla extract, a pinch of salt, or even chocolate chips and nuts for a modern twist.

Traditional Scottish Shortbread Recipe

Ingredients:

• 1 cup (225g) unsalted butter, softened
• 1/2 cup (100g) caster sugar
• 2 1/4 cups (280g) plain flour
• 1/4 cup (35g) rice flour (optional, for extra crispness)
• A pinch of salt

Instructions:

1. Preheat the oven to 300°F (150°C). Line a baking tray with parchment paper.
2. Cream the butter and sugar together in a bowl until light and fluffy.
3. Gradually add the flour and salt, mixing gently until a dough forms. If using rice flour, mix it in with the plain flour.
4. Roll out the dough on a lightly floured surface to about 1/2 inch (1.3 cm) thickness.
5. Cut into traditional shapes, such as fingers, rounds, or petticoat tails (wedges).
6. Prick the surface with a fork to prevent bubbling and ensure even baking.
7. Chill the dough in the refrigerator for 15 minutes before baking, which helps maintain its shape.
8. Bake for 30-35 minutes until pale golden, not browned.
9. Cool on a wire rack and enjoy with tea or coffee.

Shortbread Variations

While traditional shortbread is beloved, there are several popular variations:

• Chocolate-dipped shortbread: Half-dip each piece in melted chocolate.
• Lemon or orange zest: Adds a citrusy freshness.
• Caraway seed shortbread: A nod to Mary, Queen of Scots’ favorite version.
• Nutty shortbread: Incorporate finely chopped almonds, pecans, or hazelnuts.

Serving and Storing Shortbread

Shortbread is best enjoyed fresh but can be stored in an airtight container for up to two weeks. For longer storage, it can be frozen for up to three months.

Scottish shortbread is a timeless classic that showcases the beauty of simple ingredients. Whether you stick to tradition or experiment with flavors, this biscuit remains a comforting and elegant treat.