Best 8 Glasgow Shortbread Recipes

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In the heart of Scotland, where rolling hills meet the vibrant streets of Glasgow, lies a culinary treasure that has been passed down through generations: Glasgow shortbread. This delectable treat, with its crumbly texture and buttery flavor, holds a special place in the city's culinary heritage. Whether you're a local Glaswegian or a visitor seeking a taste of authentic Scottish baking, embarking on the journey to find the best recipe for Glasgow shortbread is a delightful adventure. From traditional family recipes to innovative takes on this classic, this article will guide you through the secrets of creating the perfect Glasgow shortbread, ensuring that you can savor the true essence of this beloved delicacy.

Let's cook with our recipes!

SCOTTISH SHORTBREAD



Scottish Shortbread image

Scottish settlers first came to this area over 150 years ago. My mother herself was Scottish, and-as with most of my favorite recipes-she passed this shortbread recipe on to me. I make a triple batch of it each year at Christmas, to enjoy and as gifts. -Rose Mabee, Selkirk, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 4 dozen.

Number Of Ingredients 3

2 cups butter, softened
1 cup packed brown sugar
4 to 4-1/2 cups all-purpose flour

Steps:

  • Preheat oven to 325°. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add 3-3/4 cups flour; mix well. Turn dough onto a floured surface; knead for 5 minutes, adding enough remaining flour to form a soft dough. , Roll to 1/2-in. thickness. Cut into 3x1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with fork. Bake until cookies are lightly browned, 20-25 minutes. Cool.

Nutrition Facts : Calories 123 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 62mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

TRADITIONAL SCOTTISH SHORTBREAD



Traditional Scottish Shortbread image

Perfectly crumbly, irresistibly buttery and wonderfully delicious, Scottish Shortbread has been a favorite treat for centuries!

Provided by Kimberly Killebrew

Categories     Dessert

Time 40m

Number Of Ingredients 8

2 cups (240 grams) all-purpose flour
2 sticks (230 grams) quality unsalted butter
1/2 cup (120 grams) caster sugar
1/2 teaspoon salt
Optional Add-Ins:
Homemade Candied Ginger ((click link for recipe))
Homemade Candied Citrus Peel ((click link for recipe))
Other options include nuts, fresh herbs, dried cranberries, etc.

Steps:

  • Preheat the oven to 350 degrees F. Butter a 8x8 or 9x9 inch square baking pan. You can also use a round cake can and cut the shortbread into triangles.
  • Place the caster sugar, flour, salt and butter in a food processor and pulse until it's combined and looks like coarse breadcrumbs but is soft and pliable and comes together in a dough when you press it together between your fingers. If it's too dry and crumbly it needs to be pulsed a bit longer. (If using any add-ins, stir them in at this point.)Pour the mixture into the greased baking pan. Use your fingers and hands to firmly press down the mixture. Note: If the mixture is too dry to work with, including pricking with a fork (see below), then it was not pulsed long enough in the food processor. Optional: Prick the shortbread with the tines of a fork, creating rows. Some people also like run a knife between each row of fork tines to make cutting the shortbread easier after it's baked. You can also prick the shortbread with a fork immediately after it is done baking while it is still warm; the holes will be more pronounced this way as they have a tendency to close during baking.
  • Place the shortbread on the middle rack and bake for 30-35 minutes or until light golden and firm. Let cool. Cut and serve.Store the shortbread in an airtight container for up to several weeks. Its flavor and texture improves over time.

Nutrition Facts : ServingSize 1 shortbread finger, Calories 162 kcal, Carbohydrate 16 g, Protein 1 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 26 mg, Sodium 154 mg, Sugar 5 g

SCOTTISH SHORTBREAD III



Scottish Shortbread III image

My mother is from Scotland and this is her authentic Scottish shortbread recipe. It makes bars, not cookies!

Provided by Lesley Lombardo

Categories     World Cuisine Recipes     European     UK and Ireland     Scottish

Time 1h15m

Yield 36

Number Of Ingredients 3

1 pound unsalted butter
5 cups all-purpose flour
1 cup white sugar

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • Cream butter and sugar with mixer. Add flour and mix with a wooden spoon. Use hands to thoroughly mix.
  • Press into a jelly roll pan. Prick to bottom all over with a fork being sure the fork hits the bottom and the pricks are close together.
  • Bake for 10 minutes. Reduce the heat to 300 and continue to bake for 40 minutes more. Wait 2 minutes then cut into finger size bars. Cool thoroughly in pan.

Nutrition Facts : Calories 175.1 calories, Carbohydrate 18.8 g, Cholesterol 27.1 mg, Fat 10.4 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 6.5 g, Sodium 1.7 mg, Sugar 5.6 g

GRANDMA'S SCOTTISH SHORTBREAD



Grandma's Scottish Shortbread image

My Scottish grandmother was renowned for her baking, and one of the highlights whenever we visited my grandparents was her bringing out the baking tin. Her shortbread cookies were my favorite, and now, whenever I make them, I remember her. This is not a thin, crispy dessert shortbread; it's a deep bar that is best served with a cup of tea. -Jane Kelly, Wayland, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 4 dozen.

Number Of Ingredients 4

1 pound butter, softened
8 ounces superfine sugar (about 1-1/4 cups)
1 pound all-purpose flour (3-2/3 cups)
8 ounces white rice flour (1-1/3 cups)

Steps:

  • Preheat oven to 300°. Cream butter and sugar until light and fluffy, 5-7 minutes. Combine flours; gradually beat into creamed mixture. Press dough into an ungreased 13x9-in. baking pan. Prick with a fork., Bake until light brown, 45-50 minutes. Cut into 48 bars or triangles while warm. Cool completely on a wire rack.

Nutrition Facts : Calories 139 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 61mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

SCOTTISH SHORTBREAD II



Scottish Shortbread II image

Light, very buttery. Does not make a large batch, but are simple enough to make many batches. Recipe does not double well.

Provided by Cheryl Otten

Categories     World Cuisine Recipes     European     UK and Ireland     Scottish

Yield 12

Number Of Ingredients 3

1 ½ cups all-purpose flour
⅓ cup white sugar
¾ cup butter

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • Blend all ingredients well. Dough will be stiff.
  • Press into a 9 x 9 inch buttered dish. Prick top with a fork.
  • Bake until pale golden brown on the edges. Cool and cut into squares.

Nutrition Facts : Calories 180.1 calories, Carbohydrate 17.5 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 7.3 g, Sodium 82 mg, Sugar 5.6 g

GLASGOW SHORTBREAD



Glasgow Shortbread image

Make and share this Glasgow Shortbread recipe from Food.com.

Provided by Lee607

Categories     Candy

Yield 1 serving(s)

Number Of Ingredients 4

1 lb butter
2 cups sugar (castor sugar)
3 cups rice flour
3 cups flour (the combination of the flours should make 6 cups)

Steps:

  • In a large bowl, cream the sugar and butter together.
  • Then add about 3 cups of the combined flour just so you can take the dough out the bowl to knead the rest of the flour in.
  • Knead the flour in until the dough is of a smooth round ball.
  • Almost the consistency of marzipan or almond paste. In the summer, when making this, you may need a little more flour.
  • For two 8-inch cake pans: Cut the ball of dough in half.
  • Flatten the dough into the pan, making a smooth surface. At this time, you can either use a fork and prick the dough all over or use what looks like a butter mold ( There are shortbread molds with thistle out there).
  • Bake for one hour or until golden brown in an oven of 400 degrees. Enjoy

SCOTTISH SHORTBREAD



Scottish Shortbread image

Provided by Food Network

Categories     dessert

Number Of Ingredients 3

1/2 pound best unsalted butter
1/2 cup superfine sugar
2 1/2 cups all-purpose flour

Steps:

  • Preheat the oven to 325 degrees. Place butter in mixer and beat with paddle until soft and light. Beat in sugar in a stream and continue beating 5 to 10 minutes until the mixture is very light and whitened. Stir in the flour by hand until it absorbed, no more or the dough will toughen.
  • Scrape the dough onto a floured surface and flour the dough with pinches of flour. Press the dough out with your hands, then roll over once or twice very gently with a rolling pin until the dough is about 1/2-inch thick. Cut the dough with floured cutters and transfer the cut pieces to a paper lined pan.
  • Bake the shortbread for about 15 minutes until it is very lightly colored. Cool the shortbread on a rack.
  • To use a shortbread mold to shape, press the mold into the floured dough and cut around it. Transfer the cut and molded dough to a paper lined pan and chill about 1 hour until firm. Bake as above.

TRADITIONAL SCOTTISH SHORTBREAD



Traditional Scottish Shortbread image

This recipe is from a little cookbook I got many years ago in Scotland. The rice flour gives it a perfect crumbly texture.

Provided by MaryMc

Categories     Dessert

Time 45m

Yield 4 small rounds

Number Of Ingredients 5

1/2 cup flour, sifted
1/4 cup rice flour
1/4 cup superfine sugar
1 pinch salt
1/2 cup butter, softened

Steps:

  • Combine flours, sugar and salt in a mixing bowl.
  • Work in butter until dough has the consistency of pie crust.
  • Sprinkle board with rice flour.
  • Turn dough onto board and knead until smooth.
  • Divide into four portions and shape into small rounds.
  • Place on parchment paper on a cookie sheet (or use a shortbread mold).
  • Prick with a fork.
  • Bake at 350 degrees for 20 to 30 minutes, until cakes begin to brown slightly.
  • Allow to cool in pan.

Nutrition Facts : Calories 344.8, Fat 23.3, SaturatedFat 14.6, Cholesterol 61, Sodium 202.5, Carbohydrate 32.4, Fiber 0.7, Sugar 12.6, Protein 2.4

Tips:

  • Use cold butter: Cold butter is easier to work with and will help to create a more crumbly shortbread.
  • Don't overmix the dough: Overmixing the dough will make the shortbread tough. Mix the dough just until it comes together.
  • Chill the dough before baking: Chilling the dough will help to prevent it from spreading too much in the oven.
  • Bake the shortbread in a preheated oven: A preheated oven will help to ensure that the shortbread cooks evenly.
  • Don't overbake the shortbread: Overbaking the shortbread will make it dry and crumbly. Bake the shortbread just until it is golden brown.
  • Let the shortbread cool completely before cutting it: Letting the shortbread cool completely will help to prevent it from crumbling.

Conclusion:

Shortbread is a delicious and versatile cookie that can be enjoyed on its own or with a variety of toppings. With its simple ingredients and easy-to-follow instructions, shortbread is a great recipe for bakers of all skill levels. Whether you're looking for a classic treat to serve at your next party or a simple snack to enjoy at home, shortbread is sure to please everyone.

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