What do the Scots love more than haggis and whiskey? Shortbread, of course. Shortbread (or shorty as it’s lovingly known in some circles) is a delicious butter cookie traditionally made with one part sugar, two parts butter, and three parts flour. A simple recipe that yields an elegant, melt-in-your-mouth treat.
Though Scots have been baking shortbread for centuries, it likely evolved from similar desserts made in Europe during the Middle Ages. The earliest known recipe of modern-day shortbread dates back to 16th century England where the treat was given as a gift to French royalty.
Today, shortbread remains a beloved treat throughout the English-speaking world with each country developing its own take on this delectable cookie. The Australians adapted it into a sandwich cookie filled with raspberry jam while Americans make blondies and brownies with the traditional recipe. However, it is the Scottish version that we’ll teach you to make today.
You will need 150g of plain flour, 100g of room-temperature butter, and 50g of sugar. Start by pre-heating the oven, then put all the ingredients into a mixing bowl. Using your hands, combine them until the mixture looks like breadcrumbs and squeeze it until it comes together as a somewhat homogenous dough. With the help of a rolling pin, roll out the dough and cut it into small rectangles. Place the biscuits onto a baking tray and use a fork to create imprints. The trick to the perfect shortbread is to chill the dough in the fridge for half an hour before baking them for 15 minutes.