My Scottish Grandma's Famous Shortbread Recipe + Why I Flew to Florida for it!

Walk towards grandma's house with a tin of shortbread.

Explain the significance of the shortbread recipe.

Grab a stand mixer.

Add 320 grams of all-purpose flour, 110 grams of sugar, 3 grams of salt, and 220 grams of cold butter into the mixer bowl.

Grate the cold butter using a box grater for faster mixing.

Add 110 grams of white rice flour to the mixture.

Attach the paddle and mix on low speed to break down the butter into the flour.

Increase the speed to medium and mix for 10 to 15 minutes until the dough comes together.

Use a rubber spatula to push down any dough that rides up the bowl.

Test the dough by squeezing it in your hand; it should be pliable and soft.

Optionally, mix by hand for a similar result.

Shape the dough into a disc using a half sheet tray lined with parchment paper.

Flatten the dough with another sheet tray into a rough rectangle (9 inches tall by 7 inches wide).

Use a dough scraper to refine the shape of the rectangle.

Perforate the dough for cutting after baking using a ruler for measurements.

Score the dough with a fork to help it bake evenly.

Bake in a 275F (135C) oven for 45 minutes to an hour until set and lightly golden.

Let the shortbread set for 10 minutes on the sheet tray before cutting.

Cut the warm shortbread along the perforated lines with a serrated knife.

Transfer to a wire rack to cool.

Make a chocolate chip variation by substituting half of the sugar with brown sugar and adding vanilla extract and chopped dark chocolate.

Equipment Needed

Spice Level:

Dietary