Shortbread Cookie Recipe | Shortbread Recipe | Scottish Shortbread Biscuits
Shortbread cookie recipe with step by step pictures. These Scottish shortbread cookies made with three simple ingredients, butter, flour, and sugar are a scrumptious treat and so simple to make! With the Holidays around the corner, you really don't need a reason to bake these crispy, buttery shortbread cookies. So let's learn how to make this Scottish classic!
Servings 2 dozen
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 cup salted butter, add 1/2 tsp salt if using unsalted butter
- 1 cup confectioner's sugar/powdered sugar, you may reduce it to 2/3 cup
- 2 & 1/4 cups cup all purpose flour, spooned and leveled
- 1 tsp vanilla extract, optional but recommended
For chocolate covered shortbread
- 3/4 cup semi-sweet chocolate chunks/chips
- 1/2 tbsp butter
- 1/4 cup coarsely crushed pistachios, or nuts/sprinkles etc of choice
Instructions
- Place butter in the bowl of your stand mixer (you can use your hand mixer or a whisk too), sift in powdered sugar, beat on low heat initially, until the powdered sugar is mixed with the butter, then increase the speed to medium and beat until light and creamy.
- Add vanilla extract and beat for another 30 seconds.
- Now switch to the lowest speed and add the flour in parts. Gently bring the dough together, avoid overworking the dough. If you press the dough between your palms it should hold its shape. If the dough feels too dry and crumbly, add a teaspoon of milk or more as required just until the dough comes together.
- Divide the dough into two parts. Place a cling wrap on the work surface, transfer one part of the dough over the plastic wrap and shape it into square or a round disc, about 1 inch thick and wrap in the cling film. Refrigerate it for 30 minutes.
- Preheat the oven to 350 degrees F. Line two baking sheets with Silpat or parchment paper. Take one part of dough, roll it out between two parchment or wax papers to 1/4 inch in thickness.
- For the finger-shaped cookies: Snip off the edges to make a neat rectangle or square. Score the shortbread dough to make finger shapes. Indent the cookies with a fork or skewer.
- For the round or other shaped cookies: Use your favorite cookie cutter, and make cut-out after rolling out the dough to 1/4 inch thickness. Gather the scraps, form a disc, refrigerate for another 15 minutes, reroll and make more cutouts.
- Lay the cookies on the sheet at least 2 inches apart (If the cookie dough seems too soft at this stage, place the tray with the cutouts in the refrigerator for another 30 minutes. This prevents the cookies from spreading too much while baking).
- Bake for about 15 minutes or until the edges begin to turn golden brown. Do not let the cookies turn brown. Smaller shaped cookies will take less time to bake, so keep an eye. Remove the baking sheet from the oven. Let the cookies stand on the baking sheet for about 2 minutes, then transfer to a wire rack and let them cool completely.
- For chocolate covered shortbread: Place the chocolate chips or chunks along with the butter in a microwave safe bowl. Microwave on high power in 30-second intervals, stirring with a clean, dry spoon after each interval. It took me a total of 1 & 1./2 minute to melt the chocolate chunks. Keep stirring to make it smooth and glossy.
- Dip one end of a cookie in the melted chocolate, shake off excess, sprinkle pistachio pieces and place on a baking tray lined with parchment paper. Repeat the same with the rest of the cookies.
- Place the tray in the refrigerator for about 15 minutes or until the chocolate hardens and firms up. Store in an airtight container for up to 2 weeks.
Notes
- Shortbread without icing sugar (shortbread recipe with granulated sugar): Substitute the powdered sugar with 1/2 cup granulated sugar.
- Shortbread with rice flour and icing sugar: Substitute 1/4 cup of flour with rice flour and use the same amount of powdered sugar and other ingredients mentioned in the recipe.
- Shortbread cookies with cornstarch: Substitute 1/4 cup of flour with cornstarch or custard powder.
- Alternately, you can gently press the shortbread dough in an 8-inch square pan lined with parchment paper or a 9-inch springform pan or a fluted tart pan. Smooth the surface out. Score the dough into triangles or finger shapes, and prick with a fork all over. Bake until shortbread is a light golden in color and cooked through, may take around 30-40 minutes. Then cut the warm shortbread along the scored lines. Transfer on to a cooling rack after 5 minutes, and let it cool completely before storing in an airtight container.