Royal Scotch Shortbread
- Total Time
- 1 hour, plus 30 minutes' defrosting
- Rating
- Comments
- Read comments
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Ingredients
- 2cups sifted flour
- ½cup sifted powdered sugar
- ¼teaspoon salt
- 1cup cool butter, cut into chunks
Nutritional analysis per serving (28 servings)
98 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 1 gram protein; 22 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 300 degrees. Sift the flour, sugar and salt together. Add the butter and use your hands or a pastry cutter to combine until the mixture is crumbly. Work into a ball and knead briefly. Pat into a ¼-inch sheet on an ungreased cookie sheet. Cut the dough into 2-inch diamonds.
- Step 2
Bake for 45 minutes. Remove from the oven. Immediately recut the cookies. Separate carefully and cool on a rack. Cookies can be frozen in an airtight container, with wax paper between each layer for up to 6 months. Defrost 30 minutes before serving.
Private Notes
Comments
No rice flour? Not Scotch shortbread.
I use shredded frozen butter instead of using chunks, is perfect every time
No. Scottish Shortbread is dependent upon the quality of the BUTTER used; not margarine or shortening.
Not a good recipe for dry climates like Colorado. A rough ball with chilled butter? No way.
I want to make this! But I don’t understand the instructions to cut the dough before baking then to recut after baking?!
It can be made with either rice flour mixed in or corn flour, depending upon the texture you want: crisp outside, or sandy. But it is called Scots or Scottish Shortbread, not Scotch. Scotch is what they export.