📝 About This Recipe
Tracing its lineage back to the 12th century and perfected in the court of Mary, Queen of Scots, this traditional shortbread is the pinnacle of British tea-time elegance. It boasts a signature 'short' texture—a delicate, sandy crumb that melts instantly on the tongue—thanks to a high ratio of premium cultured butter. Infused with a hint of vanilla and a pinch of sea salt, these golden biscuits offer a sophisticated balance of rich dairy notes and a crisp, sugary finish.
🥗 Ingredients
The Dough Base
- 225 grams Unsalted High-Fat Butter (European-style preferred, softened to room temperature)
- 100 grams Superfine (Caster) Sugar (plus extra for sprinkling)
- 1 teaspoon Pure Vanilla Extract (optional for modern floral notes)
- 1/2 teaspoon Flaky Sea Salt (finely crushed)
The Flour Blend
- 250 grams All-Purpose Flour (sifted)
- 100 grams Rice Flour (essential for the traditional 'crunch')
- 2 tablespoons Cornstarch (for an extra tender crumb)
Finishing Touches
- 1 tablespoon Demerara Sugar (for a textured crust)
- 1 teaspoon Cold Water (only if dough is too crumbly)
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). This low temperature is crucial for 'drying' the shortbread rather than browning it quickly, ensuring a pale, sandy finish.
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2
Line a 9-inch (23cm) round springform pan or a square baking tin with parchment paper, leaving a slight overhang on the sides for easy removal.
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3
In a large mixing bowl or the bowl of a stand mixer, cream the softened butter and caster sugar together until pale and fluffy, about 3-4 minutes. Do not over-aerate, as we want a dense, short crumb, not a cake-like texture.
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4
Stir in the vanilla extract and sea salt until fully incorporated into the butter mixture.
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5
In a separate bowl, whisk together the all-purpose flour, rice flour, and cornstarch. The rice flour is the secret to that authentic grainy snap.
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6
Gradually add the dry ingredients to the butter mixture on low speed. Mix until the dough just starts to come together in clumps. It should look like damp sand.
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7
Turn the dough out onto a lightly floured surface and gently knead it 3-4 times just to form a smooth ball. Avoid overworking the dough, which develops gluten and makes the shortbread tough.
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8
Press the dough firmly and evenly into the prepared baking tin. Use the back of a large metal spoon or a flat-bottomed measuring cup to smooth the surface perfectly.
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9
Use a sharp knife to lightly score the surface of the dough into 16 'petticoat tail' wedges or rectangular fingers, being careful not to cut all the way through.
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10
Prick the surface of each section multiple times with a fork in a decorative pattern. This allows steam to escape and prevents the shortbread from bubbling.
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11
Chill the tin in the refrigerator for at least 30 minutes. This firms up the butter and ensures the shortbread holds its shape and pattern during baking.
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12
Bake in the center of the oven for 35-45 minutes. The shortbread should be firm to the touch and a very pale golden color—never dark brown.
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13
Remove from the oven and immediately sprinkle the surface with the extra caster sugar or Demerara sugar while still hot.
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14
While still warm in the pan, use a sharp knife to cut along the scored lines all the way to the bottom. Let the shortbread cool completely in the tin to set fully.
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15
Once cold, remove from the tin and snap into pieces along the cut lines. Store in an airtight container for up to two weeks.
💡 Chef's Tips
Always use the best quality butter you can find; since there are so few ingredients, the butter flavor is the star of the show. Do not skip the rice flour; it provides the unique 'crunch' that defines traditional Scottish shortbread. If your kitchen is very warm, chill your hands in cold water before kneading the dough to prevent the butter from melting. If the dough feels too dry to hold together, add a teaspoon of cold water, but only as a last resort. For a citrus twist, rub the zest of one lemon into the sugar before creaming it with the butter.
🍽️ Serving Suggestions
Serve alongside a steaming pot of Earl Grey or English Breakfast tea for the classic experience. Pair with a glass of peaty Scotch whisky for a sophisticated after-dinner treat. Top with a dollop of lemon curd and fresh raspberries for a quick summer dessert. Serve with a bowl of lightly sweetened whipped cream and macerated strawberries. Dip half of each cooled finger into melted dark chocolate and sprinkle with toasted hazelnuts.