Professional Baker Teaches You How To Make SCOTTISH SHORTBREAD!

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients, while bread flour may be cheaper in some regions.

Start by measuring 3/4 of a cup of butter by weight, which is 6 oz.

Use half a cup of light brown sugar instead of icing sugar.

Beat the butter and sugar together for a good four minutes until light and fluffy.

Sift together 1 cup and 1/4 of flour, 1/4 cup of rice flour, and 1/2 teaspoon of salt.

Add the dry ingredients all at once to the butter and sugar mixture and mix until it just comes together.

Grease a 9-inch fluted tart pan lightly.

Flour your hands well to help press the dough into the fluted edges of the pan.

Dock the surface of the shortbread with a fork, pushing through to the bottom to allow even cooking.

Preheat the oven to 300°F.

Bake the shortbread in the oven for a full hour until golden brown.

While the shortbread is still hot, cut it into wedge shapes using a pairing knife.

Allow the shortbread to cool completely to room temperature in the pan before removing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens