I developed this Scottish Shortbread through trial and error. Both my family and friends love it.
| Servings: | 60 |
| Yield: | 4 to 5 – dozen |
Ingredients
- 2 cups butter
- 3 cups all-purpose flour
- 3 cups cake flour
- 1 ½ cups white sugar
- ½ cup cornstarch
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Place butter (not softened) in a large mixing bowl. Add flour, sugar and corn starch. Mix with hands (do not use a mixer) until blended and most of dough is like course cornmeal. It will be very lumpy.
- Spread a portion of the dough into the bottom of a glass pie pan and press firmly into the pan. Add dough until the thickness is about 1/2 inch thick.
- Place in oven and bake until edges are golden brown. Remove from oven and use a fork to create perforations. Shortbread will break easily when cooled. Remove from pie pan by placing a plate to cover, then flipping over – shortbread will fall out in one piece.
Nutrition Facts
| Calories | 126 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 4 g |
| Sodium | 44 mg |
| Sugars | 5 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I went into this hoping to adopt it as our Fraser shortbread recipe but it wasn’t quite what we expected. It was very hard and tasteless. Disappointing.
This is as close to authentic Scotch Shortbread I have found in a long time. Yummy, yummy, yummy!
I used this recipe last year…people couldn’t get enough of it! It received raves from all who tried it. Thank you, Margaret!
Mine are better though..