Scottish Shortbread: Three Ingredients, Infinite Crumble
Recipe At A Glance
- Origin: Scotland
- Yield: 16 wedges
- Total Time: PT1H
- Difficulty: Easy
- Rating: 4.8/5
Three ingredients, no drama—shortbread is the cookie that makes tea feel like a ceremony. Keep the color pale and the crumble tender.
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🍪 Scottish Shortbread: Three Ingredients, Infinite Crumble — Full Recipe
Recipe At a Glance
- Origin: Scotland
- Yield: 16 wedges
- Total Time: PT1H
- Difficulty: Easy
- Rating: 4.8
Ingredients
- 226 g unsalted butter, soft (1 cup)
- 100 g sugar (1/2 cup)
- 270 g all-purpose flour (2 1/4 cups)
- 30 g rice flour or cornstarch (1/4 cup)
- 1/2 tsp kosher salt
Method
- Cream butter & sugar just to combine.
- Mix in flours and salt until crumbly; press into 9-in round.
- Dock, score wedges. Chill 20 min.
- Bake 325°F / 163°C for 35–40 min, pale gold.
- Cut along scores while warm; cool completely.
Tips
Keep color light; rice flour adds delicate snap.
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