Perfectly crumbly, irresistibly buttery and wonderfully delicious, Scottish Shortbread has been a year-round favorite treat for centuries!

Shortbread is as basic and simple as a cookie (biscuit) can get.  But it’s also divinely delicious.  And for that reason shortbread has been a favorite throughout the UK for hundreds of years.

The origin of shortbread goes back to somewhere around the 12th century when it was originally made from leftover bread-making dough that was left to dry out and harden into “biscuit bread.”  Over time butter replaced the yeast and biscuit bread evolved into shortbread.  The term “short” refers to the crumbly texture from the large quantity of butter.  Butter was a luxury item and so shortbread was enjoyed only on special occasions and, of course, by the nobles and royals.

The more refined version of shortbread as we know it today is attributed to Scotland, in particular to Mary, Queen of Scots in the 16th century.  She was particularly fond of what was known as Petticoat Tails, which was a thin shortbread baked in a large circle and cut into triangular segments.  In her day the shortbread was commonly flavored with caraway seeds, which were all the rage in British baking for several centuries.  In fact, the earliest published shortbread recipes from the 18th century were more elaborate than the standard shortbread today:  They were baked with candied citrus peels and garnished with caraway comfits.

Traditionally Scottish shortbread is baked in either a rectangular or square slab and cut into fingers, as individual round biscuits, or in one large circle and cut into triangles.  But you can cut them any shape you like and also use cookie stamps.  I have and often use these cookie stamps, these ones, and these ones and love them all – excellent quality.

From our family vacation to Scotland last summer:  Eilean Donan Castle

From our family vacation to Scotland last summer:  Eilean Donan Castle

I’ve read a few claims that “traditional” Scottish shortbread is made with farola:  “Scottish Shortbread is traditionally made with farola, a free-flowing cream coloured and fine granular powder or flour milled from durum wheat.”   But the oldest recipes I’ve researched do not, so this “tradition” may be a later/more contemporary one.

We’re making Scottish shortbread the traditional way with just 3 ingredients:  Flour, Sugar and Butter.  Well, and a tiny pinch of salt, too.  Nothing else is needed, no fancy ingredients, no flavor enhancers.  The key to a good Scottish shortbread is the quality of the butter.  That is what flavors the shortbread and the shortbread is only as good as the butter.

That said, shortbread is also incredible if you want to add things like homemade candied ginger, homemade candied citrus peels, dried cranberries, rosemary, and anything else your imagination inspires you to try.

From our family vacation to Scotland last summer:  View of Eilean Donan Castle from our vacation cottage.

Another key is using caster sugar.  Not regular granulated sugar.  Not powdered sugar.  Caster sugar is very fine granulated sugar.  Caster sugar is commonly used in British baking and it’s an all-around smarter choice than granulated.  The reason is that the sugar crystals in granulated sugar are much larger and take longer to dissolve during baking and may not dissolve completely.  Caster sugar dissolves more rapidly leaving a finer texture to the baked good.

Shortbread is very simple, very easy to make and once you’ve made it yourself there will be no need to buy it again!

Before we get started, if you want to take your shortbread to the next several flavor levels, try our traditional Scottish Millionaire’s Shortbread.  With layers of shortbread, caramel and chocolate it is the ultimate indulgence!

Let’s get started!

You can either buy caster sugar (it’s overpriced) or make you’re own, which is what I do.  Super easy:  Just put the sugar in a blender or coffee/spice grinder and pulse until it’s very fine.

Place the caster sugar, flour, salt and butter in a food processor and pulse until it’s combined and looks like coarse breadcrumbs.

At this point stir in any add-ins if using (candied ginger, candied citrus peel, herbs, nuts, etc.)

Pour the mixture into a greased 8×8 inch (shortbread roughly 3/4 inch thick) or a 9×9 inch (shortbread about 1/2 inch thick) baking pan.  You can also use a round cake pan.   Use your fingers and hands to firmly press down the mixture.

Optional:  Prick the shortbread with the tines of a fork, creating rows.  Some people run a knife between each row of fork tines to make cutting the shortbread easier after it’s baked.  That’s optional, too.

Preheat the oven to 350 degrees F.   Place the shortbread on the middle rack and bake for 30-35 minutes or until light golden and firm.  Let cool.  Cut and serve.

Enjoy!

 

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