Traditional Scottish Shortbread Recipe
24
15 minutes
This traditional Scottish shortbread boasts a beautifully buttery, melt-in-the-mouth texture with the perfect balance of sweetness and a delicate vanilla note. A cherished Highland recipe passed through generations.
Ingredients
- 250g (2 cups) plain flour
- 75g (6 tbsp) caster sugar, plus extra for sprinkling
- 175g (3/4 cup) high-quality Scottish butter, cold and cubed
- 1/4 tsp the Isle of Skye original scottish sea salt
- 1 tsp vanilla extract (optional)
- 25g (1/4 cup) rice flour or cornflour (for extra tenderness)
Directions
Preheat your oven to 160°C (140°C fan/325°F/Gas 3). Line a 20cm (8-inch) round cake tin or a 23cm x 23cm (9-inch) square baking tin with parchment paper.
- In a large mixing bowl, sift together the plain flour, rice flour, and Isle of Skye Sea Salt.
- Add the cold cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
- Stir in the caster sugar and vanilla extract (if using). Gently bring the mixture together with your hands to form a soft dough. Be careful not to overwork the dough.
- Press the dough evenly into the prepared tin. Smooth the top with the back of a spoon. Prick all over with a fork to prevent bubbling during baking, and score into wedges or fingers with a knife.
- Bake in the preheated oven for 25-30 minutes until pale golden brown around the edges but still soft in the centre.
- Remove from the oven and immediately sprinkle with additional caster sugar while still hot. Allow to cool in the tin for 10 minutes.
- While still warm but firm, cut along the scored lines. Allow to cool completely in the tin before removing.