These Simply Perfect Crispy Scottish Shortbread use just 4 simple ingredients, for a lovely tender-crisp shortbread cookie.
I think when it comes to Christmas cookies, a Shortbread cookie is almost always somewhere in the mix.
There are so many variations of shortbread, all delicious and everyone has their favourite – from the light and sweet whipped shortbread, to the easy dropped shortbread cookie. Then there’s the less sweet, classic British shortbread, that are rolled and cut and left to “age”. And finally, there’s my personal favourite – the Scottish Shortbread.
For me, there’s just so much to love about Scottish Shortbread. I love the thick cookie sticks, with it’s sandy texture and touch of crisp. They also tend to fall right in the middle on the sweet scale, which is just perfect for me.
I’ve made many, many batches, searching for the best Scottish Shortbread and this is where I have settled. Adapted from Michael Ruhlman, this recipe uses just 4 simple ingredients – all purpose flour, rice flour, good butter and sugar.
Beyond the simple ingredients, I use a bit of a unique twice-cooked cooking method that ensures a lovely tender-crisp finished texture.
These cookies can be enjoyed on the day they are baked, but they only get better with each day that passes, so they are perfect for making ahead.
Cook’s Notes for Simply Perfect Crispy Scottish Shortbread
The most important variable I found with my many batches of shortbread was in the butter. Less expensive/lower quality butter contains a lot more moisture and will result in a more moist dough. And that’s not really what you want with shortbread. While it will still work, the texture of the finished cookie will not be quite the same. So spring for the best butter you can find! (I used Stirling butter here).
You can use salted or unsalted butter here. The quality of the butter is the most important, so if it happens to be salted, that’s fine. If unsalted, add 1/4 tsp salt to the dough.
If you like to experiment, instead of 1/2 cup regular white sugar, use 1/4 cup superfine white sugar and 1/4 cup regular white sugar. The superfine sugar does lovely things to the finished texture, though I found it a little too sweet when I tried all superfine sugar.
I think Rice Flour is quite easily found these days. You’ll often see it in the Asian food section at grocery stores, or with the natural/gluten free foods. It is a low gluten flour, that lends a more tender crumb to the shortbread. If you can’t find rice flour, you could substitute cornstarch (though I prefer the results with rice flour, so I think it’s worth seeking out).
While I often bake with unbleached, all purpose flour, I like to use bleached all purpose flour for these cookies, as it makes for a lovely light coloured cookie.
Don’t expect this dough to really “come together” as you are mixing it. It will and should be sandy, with small, even-sized pieces of butter. If you squeeze a small bit together though, it should clump (you can see a “clump” in the process photo below where it’s dumped into the pan. That is a clump, not a lump of butter on top.) After adding to your pan, use your kitchen spatula to press down firmly into the pan. I’ve added some pictures just to assure you that yes, this is what it’s supposed to look like :)
Again though, if your butter has a lot of moisture, your dough may be more moist.
For the final cooking period (with the oven off), leave in the oven for 30 minutes for crisp, but still light coloured cookies or 45 minutes for crispier, lightly golden cookies. I personally find about 40 minutes just perfect.
If you like, you can sprinkle a little white sugar on top of your cookies before the final baking.
As these cookies have a very fine texture, they are quite fragile and prone to breaking as you work through making them. If you are just making for yourself, no worries if one or two break, but if making these to gift, consider cutting smaller pieces (1-inch x 2-inch maybe), so they will be less likely to break.
If you find your cookie sticks break in the middle, you can often “repair” them before the final cooking by simply pressing the two pieces together well. They will often mend together during the final bake.
Simply Perfect Crispy Scottish Shortbread
Ingredients
- 1 1/2 cups all purpose flour measure with spoon and level method
- 1/2 cup rice flour
- 1/2 cup white granulated sugar
- 1 cup butter cold, cut into about 16 pieces *See Notes
Instructions
- Preheat oven to 350F. Line an 8-inch square metal baking pan with parchment paper, leaving an inch or so overhanging the sides. Set aside.
- In a large bowl with an electric mixer or the bowl of a stand mixer fitted with a paddle attachment, mix together the all purpose flour, rice flour and sugar. Add the cold butter cubes and mix on low speed for several minutes, until butter is broken down into small, even-sized pieces. Mixture will be loose and sandy, but if you grab a bit of it and squeeze it, it should form a clump.
- Dump mixture into your prepared baking pan. Using a kitchen spatula, press mixture firmly into the pan. (See process photos in Cook's Notes above).
- Bake in preheated oven for about 35 minutes or until set, but not browning around the edges at all. (If you dough was more moist, it may need a few more minutes in the oven, maybe 40 minutes). Remove from oven (*Leave oven on!) and let stand for 10 minutes. Using a sharp knife, cut (slowly and carefully), into 16 pieces (1-inch wide x 4-inches long). Using a fork, press fork twice into each of the "sticks", if you like, making sure to press right through the cookie to the bottom of the pan.
- Grab a baking sheet. Very carefully, using the parchment overhang as handles, lift the cookies out of the pan on the parchment paper. Set onto baking sheet with parchment paper still underneath. Using a fork, gently slide the cookie sticks apart, so there is a bit of space between each piece. *If a cookie stick breaks, you can often press it back together at this point and it will mend itself during the final bit of cooking.
- Return to the 350F oven, BUT IMMEDIATELY TURN THE OVEN OFF!. Let sit on the baking sheet in the still-warm oven for 30-45 minutes. (30 minutes for a lightly crisp, light coloured cookie or up to 45 minutes for a crispier, lightly golden cookie). Remove from oven and transfer cookies to a cooling rack to cool completely.
- Once cooled, store in an airtight container at room temperature. Cookies can be eaten right away, but they develop even more flavour as they sit, so don't hesitate to make ahead.
Donna says
Wonderful shortbread Jennifer. Got a five star rating from our Scottish daughter-in-law. Thank you and Merry Christmas! Do you bake your shortbread in a regular oven or convection? I used convection first time and I was wondering if you would recommend using the regular oven setting.
Jennifer says
Hi Donna, While my oven has a convection bake setting, I always bake with the regular oven setting, as it is the setting I know everyone has :)
Donna says
I’m baking another batch today on my regular setting and I’ll let you know the results. Thanks again.
Jennifer says
Yes, do let me know what difference it makes (always curious about these things :)
Donna in Halifax says
Jennifer the shortbread turned out perfectly using both the regular and the convection oven. I did have to lower the temperature to 325, just my oven. One more question for you, do you sift both flours and then spoon and level or is the sifting skipped? I can die happy, now that I have your recipe for shortbread!Thanks again.
Jennifer says
Good to know, Donna. Thanks! I no, I don’t sift my flour at all. I just stir it well in my canister and then spoon and level. I’ve never sifted, but I was reading a Maida Heatter’s last cookbook and noted that she always sifts her flour for all her great baking recipes. Got me thinking :)
Daevania Maistry says
This is gorgeous! Made them today and they are crisp and rich. Delicious, thank you for sharing.
Jennifer says
So glad to hear Daevania :) Thanks!
Anastasia says
Followed the recipe with the addition of shaved chocolate and walnut bits. Baked on cookie sheet as individual cookies at 325 on convection for 20mins. Then poked with fork and baked for another 35mins with the stove off. Turned out DELICIOUS and so crispy. Melt in your mouth. Perfect sugar ratio. You’re amazing!
Jennifer says
So glad to hear you enjoyed these, Anastasia! Thanks :)
Laura | Tutti Dolci says
I love shortbread and these look so delicious!
Jill says
Jennifer I love your website I have baked your S’mores squares, sugar cookies and Scottish shortbread all fantastic!
Merry Christmas Jill
Jennifer says
Thanks so much, Jill! Merry Christmas to you and yours, as well :)
annie@ciaochowbambina says
It’s incredible to think that something so wonderful-tasting can be made with so few ingredients! These are an all-time favorite in our house!
Milena says
I appreciate the tips on the butter and using rice flour. Will definitely give these babies a try – Scottish wee heavy ales are in season and these in combination will make for a wonderful afternoon treat with a small glass of the strong ale, mmm!
Dawn - Girl Heart Food says
I always associate shortbread with Christmas! Made a batch yesterday. These look delicious, Jennifer. I bet they are just lovely dunked in some milk or eggnog. Definitely have to make an appearance on our cookie tray :)
Chris Scheuer says
Being a shortbread fanatic I loved reding all your expert advice! Thanks Jennifer, for testing and researching to make these cookies fail proof! They look wonderful!
Mary Ann | The Beach House Kitchen says
Shortbead is one of my favorite cookies ever Jennifer! So easy to make, with only a handful of ingredients and it’s always a hit with family and friends! Buttery perfection!
Tricia | Saving Room for Dessert says
Scottish shortbread is cookie perfection! Buttery and crisp, with a melt-in-your-mouth quality that can’t be beat. This looks amazing Jennifer. PINNED!
Deborah says
Hi there, could you use unbleached flour along with the rice flour? Also I use lactantia or gaylee butter but I don’t know if they are 84%? Also where can I purchase Kerry gold in Ontario? Thank you
Jennifer says
Yes, you could used unbleached all-purpose flour here, though I often find bleached actually works a little nicer for cookies. Not enough to go out and buy a bag though if you only have unbleached on hand. As for the Kerry Gold, I see it here and there, usually in specialty grocers or someplace like St. Lawrence Market. There are high-fat Stirling butters that I can find at my local Sobey’s. “Churn 84” is how it is labeled.