🍪 Get ready to indulge in the buttery goodness of Scottish Shortbread with this delightful recipe from lovewithrecipes.com! 🏴
Scottish Shortbread Recipe
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 16 wedges
Ingredients:
- 1 1/4 cups unsalted butter
- 1/4 cup powdered sugar
- 1/4 cup granulated sugar
- 2 1/2 cups all-purpose flour
Instructions:
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Preparation:
- Set your oven rack to the middle position and preheat the oven to 275°F.
- Have two ungreased 8-inch cake pans ready for the dough.
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Food Processor Method:
- Begin by cutting the chilled butter into 1-inch cubes and refrigerating them.
- In a food processor, pulse the sugars until they reach a very fine consistency, which usually takes about a minute.
- Add the chilled butter cubes and pulse until the sugar is fully incorporated.
- Gradually add the flour and pulse until the mixture forms moist, crumbly pieces without any dry flour particles remaining.
- Transfer the mixture into a plastic bag and press it together.
- Remove the dough from the bag and knead it lightly until it holds together.
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Electric Mixer or by Hand:
- If using an electric mixer or mixing by hand, whisk together the sugars in a medium bowl.
- In a separate large bowl, cream the softened butter with the sugars until the mixture becomes light and fluffy.
- Gradually mix in the flour until the dough holds together. If using a mixer, add the flour in two parts.
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For Both Methods:
- Divide the dough into two equal parts.
- Pat each half into one of the ungreased 8-inch cake pans.
- Use the tines of a fork to create a decorative pattern around the perimeter of the dough, pressing lines like rays of sun.
- Prick the rest of the dough all over with the fork to ensure even baking and create the traditional shortbread design.
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Baking:
- Bake the shortbread for 60-70 minutes or until it turns a pale golden color. Be careful not to let it brown.
- For even baking, rotate the pans from top to bottom and front to back halfway through the baking time.
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Cooling and Serving:
- Allow the shortbread to cool in the pans on a wire rack for 10 minutes.
- Carefully invert the shortbread onto a flat cookie sheet and then onto a cutting board.
- While the shortbread is still warm, use a long sharp knife to cut each 8-inch round into 8 pie-shaped wedges.
- Transfer the wedges to wire racks to cool completely before serving.
🎄 Whether it’s for Christmas, a weeknight treat, or a gathering with friends, this Scottish Shortbread is sure to delight with its melt-in-your-mouth texture and buttery flavor. Enjoy sharing this classic recipe with your loved ones! 🍪
