How to make Scottish Shortbread

Roll up your sleeves and prepare for a bit of mess.

Combine the ingredients in a ratio of one part caster sugar, two parts butter, and three parts plain flour.

If you don't have a scale, estimate the amounts based on the remaining quantity in the bag.

To measure butter, use the guides on the packet and cut along the lines; for about 150 grams, cut at the appropriate line.

Cut the butter into cubes to help it dissolve into the dough more efficiently.

Pour in the caster sugar, about 100 grams of butter, and the flour into a mixing bowl.

Knead the mixture until it forms a bread-like dough.

Sprinkle some flour onto a chopping board or flat surface and rub it in.

Roll the dough flat using a rolling pin or a large bottle until it's about half a centimeter thick.

Place non-stick parchment paper onto a baking tray.

Using your finger as a guide, cut the dough into finger-sized biscuits carefully with a knife.

Take each biscuit from the chopping board and place it on the tray, ensuring they are evenly spaced out.

Imprint each biscuit with the prongs of a fork.

Sprinkle sugar onto the biscuits to help glaze them during baking.

Preheat the oven to 155 degrees centigrade fan.

Insert the tray into the oven and bake for about 15 to 20 minutes.

After baking, remove the tray and leave the shortbread to cool until browned and ready to eat.

Equipment Needed

Spice Level:

Dietary