📝 About This Recipe
Transport yourself to the misty hills of Scotland with this quintessential shortbread, defined by its incredible buttery richness and delicate, melt-in-the-mouth texture. Traditionally celebrated for its simplicity, this recipe elevates the classic 3-2-1 ratio with a touch of vanilla and high-quality sea salt to balance the sweetness. It is the perfect marriage of a crisp, golden exterior and a tender, crumbly heart that pairs beautifully with a hot cup of tea.
🥗 Ingredients
The Dough Base
- 1 cup Unsalted European-style butter (high fat content, softened to cool room temperature)
- 1/2 cup Powdered sugar (sifted to remove lumps)
- 1/4 cup Granulated sugar (plus extra for sprinkling)
- 1 teaspoon Pure vanilla extract (use high-quality bean paste for better flavor)
- 1/2 teaspoon Fine sea salt
The Dry Ingredients
- 2 cups All-purpose flour (spooned and leveled)
- 1/2 cup Rice flour (essential for the signature 'snap' and crunch)
- 2 tablespoons Cornstarch (creates a more tender crumb)
Optional Finishing Touches
- 1 tablespoon Demerara sugar (for a crunchy topping)
- 1/2 teaspoon Flaky sea salt (Maldon style for garnish)
👨🍳 Instructions
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1
Preheat your oven to 325°F (160°C). Lightly grease a 9-inch round springform pan or a tart pan with a removable bottom, and line the base with parchment paper.
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2
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, powdered sugar, and granulated sugar.
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3
Beat on medium speed for about 3-4 minutes until the mixture is pale, light, and fluffy. Do not rush this step as it aerates the butter.
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4
Add the vanilla extract and fine sea salt, mixing for another 30 seconds until fully incorporated.
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5
In a separate medium bowl, whisk together the all-purpose flour, rice flour, and cornstarch until uniform.
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6
Turn the mixer to its lowest setting and gradually add the flour mixture to the butter. Mix only until the dough just starts to come together in clumps; do not overwork it or the shortbread will be tough.
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7
Transfer the crumbly dough into your prepared pan. Use the bottom of a flat measuring cup or your fingers to press it into an even, smooth layer.
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8
Use a fork to prick the dough all over in a decorative pattern (this is called 'docking'); it allows steam to escape and ensures even baking.
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9
With a sharp knife, lightly score the top of the dough into 16 even wedges, cutting only about halfway through the thickness.
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10
Chill the pan in the refrigerator for at least 20 minutes. This helps the butter firm up, ensuring the shortbread keeps its shape and achieves a better texture.
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11
Sprinkle the top with Demerara sugar and bake in the center of the oven for 35-40 minutes, or until the edges are just barely golden but the center remains pale.
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12
Remove from the oven and immediately sprinkle with flaky sea salt. While still hot, use a sharp knife to cut all the way through the pre-scored lines into wedges.
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13
Allow the shortbread to cool completely in the pan before removing. This is crucial as the biscuit is very fragile while warm.
💡 Chef's Tips
Always use European-style butter (like Kerrygold) because it has less water and more butterfat, which is the key to flavor. The addition of rice flour is the secret to a professional 'snap'—if you don't have it, you can pulse dry rice in a blender until fine. Avoid over-browning; shortbread should be a light sandy color, as it continues to firm up while cooling. If your dough feels too sticky, chill it for 10 minutes before pressing it into the pan. Store in an airtight tin; shortbread actually tastes better a day or two after baking as the flavors mellow.
🍽️ Serving Suggestions
Serve alongside a steaming cup of Earl Grey or English Breakfast tea. Pair with fresh macerated strawberries and a dollop of clotted cream for a summer treat. Dip half of each wedge into melted dark chocolate and let set for an indulgent twist. Serve with a glass of chilled dessert wine or a smoky Scotch whisky. Crumble leftovers over vanilla bean ice cream for an instant sundae topping.