Scottish Shortbread
If there’s one smell that takes me back to growing up in the home that housed Granny’s baking, it is shortbread. Alongside her Empire Biscuits, Shortbread is one of the recipes that Granny is best known for. Delightfully Scottish, these sweet buttery biscuits are what dreams are made of. And let me tell you, Granny…
If there’s one smell that takes me back to growing up in the home that housed Granny’s baking, it is shortbread. Alongside her Empire Biscuits, Shortbread is one of the recipes that Granny is best known for. Delightfully Scottish, these sweet buttery biscuits are what dreams are made of. And let me tell you, Granny has got the art of Shortbread mastered!
Possibly my favourite thing about Shortbread is just how versatile it can be. Be it cut into a variety of shapes; circles, fingers, petticoat tails, hearts…you can literally dress them up for any occasion! Or there’s the option of adding a little something extra; chocolate chips, ginger or Granny’s favourite of raisins soak in orange juice & drained, with some dark chocolate chips through them too. Shortbread can be dressed up (or down!) for whatever your needs. It’s even something that I have considered as wedding favours, when that day finally comes.
The best part about Granny’s Shortbread and what sets it apart from most other recipes is just how tried and tested it is. It’s crumbly, it’s buttery, it holds it shape and it’s oh-so sweet. Look no further folks, this is all the shortbread knowledge you will ever need!
More Scottish Shortbread Recipes:
• Petticoat Tail Shortbread
• Highlander Shortbread
• Chocolate Orange Shortbread
• Tantallon Cakes
Scottish Shortbread
PRINT RECIPEINGREDIENTS
- 150 g Caster Sugar (Superfine Sugar)
- 300 g Butter or Block Margarine (at room temperature)
- 400 g Plain Flour (All-purpose Flour)
- 50 g Cornflour (Corn Startch)
INSTRUCTIONS
- Preheat your oven to 180°c (160°c for a fan assisted oven) or Gas Mark 3 and grease a couple of baking trays with a little butter.
- Cream together the butter & sugar in a large bowl until it becomes light & fluffy.
- Sift in your flour & cornflour and mix to form a stiff dough. Tip the dough onto a floured worktop and gently knead until smooth.
- Roll your dough to around 1cm thick and cut into your desired shapes. Transfer each shortbread to your pre-greased baking trays and prick each one with a fork on top.
- Bake in your pre-heated oven for around 15-20 minutes until the edges of the shortbread are golden.
- Remove from the oven and sprinkle a little sugar over each shortbread. Leave to cool on their tray for around 10 minutes before transferring to a wire rack to cool completely.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won’t always be as accurate. For best results, I always recommend baking with a digital scale.
Can they be freezed?
For best results with freezing, you’d be best freezing the dough and defrosting in the fridge over night before baking. Wrap the dough in cling fling and tin foil for freezing and it will keep fine for up to 2 months.
You do know your stuff
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Ooh these look gorgeous Amy. I’ve not had any homemade shortbread for quite some time for some reason, and yet I absolutely adore it. I really like the sound of Granny’s favourite – one I really must try.
Angela x
I love shortbread and yours looks delicious. Family recipes, are to me, the most precious. All the memories and love that are entwined in them. I shall certainly be trying these! Sammie
These look so beautiful – I find it is easy to catch Shortbread but it is still really forgiving and will always get eaten. Yours is baked perfectly though. Thanks so much for joining in once again with #Bakeoftheweek x
Is cornflour cornmeal?
I believe Cornflour is also known as Cornstarch out with the UK. Cornmeal is what is regarded as Polenta in the UK. Or so is my understanding!
You are so right, Amy❗️
We had to order corn flour here in the US. Corn Starch is NOT corn flour or corn meal. Googled it to find out.
We’ve always been told here in the UK that corn starch IS the same as cornflour.
Cornflour = Corn starch
No. Cornflour and cornmeal are 2 different things.
Corn flour and corn starch are. The same in England.
In Canada, corn flour is yellow. Corn starch is white.
Corn meal is so much courser than the corn flour and good for bread, muffins etc.