Butter Shortbread
Scottish-style shortbread is honest baking with nowhere to hide: butter, sugar, flour and a little cornflour for crumbliness. That's why the butter should be the best you can find. We bake it slowly at a low temperature until just golden, which brings out the full creamy flavour.
- Prep
- 15 min
- Cook
- 40 min
- Rest
- 50 min
- Total
- 1 h 45 min
- Servings
- 16
- Level
- Easy
- Per serving
- 190 kcal
Ingredients
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What to use instead
Rice flour can replace the cornflour for an even sandier, crisper shortbread.
Makes: 16 fingers
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Method
Oven
160 °C · top and bottom heat, no fan
With a fan: 140 °C
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Step 1: Cream butter and sugar
Mix the soft butter with the sugar and salt using a spatula or a mixer on low for 1–2 minutes, just until smooth. Don't beat until fluffy, or the shortbread will lose its dense snap.
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Step 2: Work in the flour
Sift in the flour with the cornflour, stir with a spatula, then bring it together with your hands into a soft dough. It should be smooth and not stick to your hands.
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Step 3: Press into the tin
Line a 20 cm (8 in) square tin with baking paper. Press the dough evenly into the base with your fingers and smooth it with the back of a spoon. Prick all over with a fork and chill for 20 minutes.
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Step 4: Bake low and slow
Heat the oven to 160°C (325°F). Bake for 35–40 minutes, until evenly pale golden with slightly darker edges. The centre shouldn't look white.
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Step 5: Cut while warm
Sprinkle with sugar straight away and, while still hot and soft, cut into 16 fingers with a sharp knife: in half, then each half into 8 strips.
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Step 6: Cool in the tin
Leave in the tin for 30 minutes until completely cool, then break gently along the cuts. It's very fragile when hot and turns crisp as it cools.
Tips & variations
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Tip
Use a high-fat butter with a good creamy flavour; in something this simple you taste it more than anything else.
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Variation
Add the zest of 1 lemon, or 1 tbsp dried lavender rubbed into the sugar.
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Swap
Rice flour can replace the cornflour for an even sandier, crisper shortbread.
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Storage
Keep in a tin for up to 2 weeks; shortbread doesn't go stale, it just firms up a little.
Nutrition
| 1 serving | Whole dish 16 servings | |
|---|---|---|
| Energy | 190 kcal | 3,040 kcal |
| Protein | 2 g | 32 g |
| Fat | 10 g | 160 g |
| Carbohydrates | 21 g | 336 g |
Approximate values calculated from standard ingredient data.
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Reviews and questions 1
Write a review or askРеально дуже легко готувати і з цедрою лимона приємний аромат. Поради в кінці рецепту цінні, дякую.Чи підійде це тісто на тарт?
