The best all-butter shortbread recipe
- May 2011
- Serves 8
- Takes 10 min to make, 40 min to cook, plus chilling
This classic Scottish shortbread recipe would make any Scotsman proud. Get yourself a dram of whisky (or tea will do) and enjoy.
Looking for more treats from Scotland? Take a look at our Scottish recipes including cranachan, cullen skink and clootie dumplings.
- 25.6g (16.3g saturated)
- 51.3g (16.1g sugar)
- 240g unsalted butter, softened
- 120g caster sugar, plus extra to sprinkle
- 240g plain flour
- 120g semolina
- Put the butter in a large bowl and soften with a wooden spoon. Add the sugar and mix together. Be careful not to incorporate too much air or to overwork the mixture.
- Sift over the flour and semolina, then stir until well mixed. Knead briefly with your hands until smooth, then shape into a neat disc.
- Draw a 23cm circle on a sheet of baking paper. Roll out the dough to fit the circle, keeping the edge neat. Crimp the edge with your thumb, then, using a palette knife and ruler, mark 8 equal segments. Finally, use a fork to prick the dough – try to do this as neatly as possible, pressing the fork right through the dough (this will prevent it from rising).
- Chill for 20 minutes until firm. Preheat a flat baking sheet in the oven to 160°C/fan140°C/gas 3.
- Transfer the shortbread and its paper to the baking sheet and bake for 55 minutes until pale golden, being careful not to let it brown. Remove from the oven and sprinkle evenly with sugar. Loosen the base from the paper by running a palette knife underneath. Cool until crisp enough to move, then transfer to a wire rack to cool completely.
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