How to Make Scottish Shortbread – Buttery, Classic & Foolproof

Prepare an Earthnware mold by spraying it liberally with cooking spray or brushing it with butter and flour.

In a large bowl, combine 226 g of softened butter, 260 g of all-purpose flour, 95 g of confectioner sugar, and 1/8 teaspoon of salt.

Mix the ingredients together by hand until no flour remains in the bowl and the mixture is slightly sticky.

Press the dough into the prepared mold evenly.

Preheat the oven to 325 F (160 C).

Bake the shortbread for 35 to 45 minutes, checking at 30 minutes for a pale golden color.

Remove the shortbread from the oven and cool on a wire rack for 15 minutes.

Run a sharp knife around the edge of the mold to release the shortbread.

Invert the mold onto a plate to release the shortbread.

Cut the shortbread into 8 wedges, then cut each wedge in half to create 16 pieces.

Equipment Needed

Spice Level: