📝 About This Recipe
Experience the timeless elegance of traditional Scottish shortbread reimagined for the modern kitchen. These cookies boast a delicate, melt-in-your-mouth crumb and a rich, buttery finish that is elevated by the rapid circulation of the air fryer, creating a perfectly crisp exterior. Simple, sophisticated, and deeply satisfying, this recipe proves that you don't need a conventional oven to achieve bakery-quality results.
🥗 Ingredients
The Dough Base
- 1 cup Unsalted Butter (high-quality, softened to room temperature)
- 1/2 cup Powdered Sugar (sifted to remove lumps)
- 2 tablespoons Granulated Sugar (extra for dusting)
- 1 teaspoon Pure Vanilla Extract (use Madagascar Bourbon vanilla for best flavor)
- 1/4 teaspoon Almond Extract (optional, for a subtle nutty undertone)
Dry Ingredients
- 2 cups All-Purpose Flour (measured using the spoon-and-level method)
- 1/4 cup Cornstarch (the secret to a tender, sandy texture)
- 1/2 teaspoon Fine Sea Salt (to balance the sweetness)
Optional Toppings
- 1/2 cup Semi-Sweet Chocolate (melted, for dipping)
- 1 pinch Flaky Sea Salt (for garnish)
👨🍳 Instructions
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1
In a large mixing bowl or the bowl of a stand mixer, cream together the softened butter, powdered sugar, and 2 tablespoons of granulated sugar until the mixture is pale, light, and fluffy (about 3 minutes).
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2
Add the vanilla and almond extracts to the butter mixture and beat for another 30 seconds until fully incorporated.
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3
In a separate medium bowl, whisk together the all-purpose flour, cornstarch, and fine sea salt until well combined.
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4
Gradually add the dry ingredients to the wet ingredients. Mix on low speed just until a soft dough forms; do not overmix, or the shortbread will become tough.
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5
Turn the dough out onto a piece of plastic wrap. Shape it into a flat disc or a long log (about 2 inches in diameter), wrap tightly, and refrigerate for at least 30 minutes to firm up the butter.
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6
Preheat your air fryer to 300°F (150°C). If your air fryer doesn't have a preheat setting, run it empty for 5 minutes.
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7
Remove the dough from the fridge. If you made a log, slice into 1/2-inch thick rounds. If you made a disc, roll it out to 1/2-inch thickness and use a cookie cutter to create shapes.
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8
Use a fork to prick the top of each cookie a few times (docking). This allows steam to escape and ensures even baking.
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9
Line the air fryer basket with a piece of perforated parchment paper specifically designed for air fryers to ensure airflow isn't completely blocked.
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10
Place the cookies in the basket in a single layer, leaving at least 1/2 inch of space between them. You will likely need to cook these in batches.
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11
Air fry at 300°F for 12-15 minutes. The cookies should be set and a very pale golden brown around the edges, but still look relatively light on top.
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12
Carefully remove the basket and let the cookies sit inside for 5 minutes. They are very fragile when hot and need this time to firm up.
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13
Transfer the cookies to a wire rack to cool completely. Once cool, you can dip half of each cookie in melted chocolate and sprinkle with flaky sea salt if desired.
💡 Chef's Tips
Always use high-quality European-style butter for the best flavor, as butter is the star of this recipe. If the dough feels too sticky to handle, chill it for an extra 15 minutes before shaping. Do not skip the cornstarch; it breaks up the gluten in the flour to create that signature 'short' crumbly texture. Watch your air fryer closely during the last 2 minutes, as temperatures can vary wildly between brands. Store leftovers in an airtight container at room temperature for up to a week; they actually taste better the next day.
🍽️ Serving Suggestions
Serve with a steaming cup of Earl Grey tea or a dark roast coffee. Pair with a bowl of fresh macerated strawberries and whipped cream for a deconstructed shortcake. Enjoy alongside a glass of cold milk for a nostalgic afternoon snack. Arrange on a dessert platter with dried apricots and sharp cheddar cheese for a sophisticated sweet-and-savory pairing.