Scottish Shortbread Recipe Demonstration - Joyofbaking.com

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

vanilla extract

🥗Healthier: vanilla bean paste

💰Cheaper: vanilla essence

Vanilla bean paste enhances flavor without synthetic additives.

Prepare an 8-inch (20 cm) tart pan with a removable bottom.

In a large bowl, combine 3/4 cup (95 g) all-purpose flour and 1/4 cup (30 g) white rice flour.

Add 1/4 cup (50 g) granulated sugar to the flour mixture.

Grate 1/2 cup (113 g) of cold unsalted butter into the flour mixture using a box grater.

Work the grated butter into the flour mixture with your fingertips until it resembles crumbs.

Press the mixture into the tart pan evenly, ensuring it's packed down firmly.

Place the tart pan in the freezer for 10-15 minutes to firm up the mixture.

Preheat the oven to 300°F (150°C).

Remove the tart pan from the freezer and score the top lightly with a sharp knife into 16 wedges.

Use a fork to prick holes around the edges of the shortbread to prevent puffing during baking.

Place the tart pan on a larger baking sheet for easy transport and bake in the preheated oven for 40-50 minutes until lightly golden.

Let the shortbread cool for a few minutes before cutting along the scored lines while still warm.

Allow the shortbread to cool completely before removing it from the tart pan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens