My Grandfather was born in Aberdeen, Scotland and therefore, was Scottish.
My mother was Scottish, and passed that on to us. And, Scottish Shortbread is a part of my childhood. My mother would make this for us, and would have to make a quadruple batch just to get any in the oven. Yeah, the dough was that “munchy good”. And, now, I present to you, my mothers’ Scottish Shortbread. Light, buttery and flaky and oh, soo good! Try this Traditional Scottish Shortbread today!
Traditional Scottish Shortbread
- 2 cups flour
- 1/2 cup powdered sugar
- 1 cup butter, softened
- 1/4 tsp baking powder
- 1/2 tsp salt
- Begin by bringing the butter to room temp by leaving it out on the counter for 20 minutes or so.
- Mix the softened butter with the sugar until light and fluffy.
- Add the flour, baking powder, and salt.
- Mix well, and then bring together into a ball with your hands, the mixture will be crumbly until you do so. You’ll have to “press it” into a ball.
- Form a disk with the dough, wrap in plastic and refrigerate for 30 minutes.
- Roll out into 1/4 inch thickness.
- Using a sharp knife or pizza cutter, cut into triangles.
- Poke a fork carefully into the little rectangles, creating holes. This helps with even cooking.
- Bake on an ungreased cookie sheet for 20 minutes at 350°.
- Remove to cooling rack and serve.