Best 6 Scottish Shortbread Cookies Recipes

SCOTTISH SHORTBREAD COOKIES

Steps:

• Preheat oven to 325°. In a large bowl, combine flour and sugar. Cut in butter until mixture resembles fine crumbs. Knead dough until smooth, about 6-10 times. Pat dough into an ungreased 15x10x1-in. baking pan. Pierce with a fork. , Bake until lightly browned, 25-30 minutes. Cut into squares while warm. Cool on a wire rack.

TRADITIONAL RICH SCOTTISH SHORTBREAD BISCUITS - COOKIES

Steps:

• Mix the flour and sugar together in a large bowl, and then rub in the butter - as if you were making shortcrust pastry. Use the tips of your fingers and ensure that all the butter has been rubbed in -- it should resemble sand!
• Then start to knead the paste, pushing it together to form a smooth dough - the heat of your hands whilst kneading helps it form.
• Petticoat Tails:.
• Divide the shorbread dough into two equal parts and shape them into balls, then flatten them out into two rounds - using the heel of your hand, to about 7" in diameter and 1/4" thick.
• Mark the top into equal portions - triangular in shape, and then prick the tops all over with a fork - making patterns if you wish! Crimp the edges as you would a pie crust to make a decorative edge and place them onto a well greased baking tray or cookie sheet.
• (You can also use a greased and lined 7" or 8" fluted edged round sandwich/cake tin - preferably with a loose bottom for ease of taking the shortbread out. Press the dough into the tin and mark out as above).
• Shortbread fingers:.
• Roll out the shortbread dough, and shape into a rectangle, about 1/2" to 3/4" thick. Place onto a well greased baking tray or cookie sheet as before, and mark into "fingers" -- prick over with a fork again. You can also press the dough into an 8" square baking/sandwich/brownie tin - and then mark out the fingers as above.
• (Please Note: The fingers are always thicker than the petticoat tails and shortbread rounds).
• Shortbread Rounds:.
• Roll out the shortbread dough and using a biscuit or cookie cutter, cut into rounds of about 2" to 3" in diameter, about 1/4" in thickness. Place them on a well greased baking tray or cookie sheet.
• Wooden Shortbread Mould:.
• You can also place the dough into a decorative wooden shortbread mould, before turning it out on to a greased baking tray. Traditional Scottish wooden moulds can be bought online and usually have a Thistle design with heavily fluted edges.
• Bake the any of the above shortbread biscuits in a pre-heated oven 160C/325F/Gas Mark 3 for between 20 to 30 minutes, or until they are pale and golden - but NOT brown!
• Sprinkle extra caster sugar over the top as soon as they come out of the oven if you wish.
• Allow the shorbread bicuits to cool slightly on a cooling rack, before cutting into fingers or "petticoat tails".
• Allow to cool completely before storing in an airtight tin or container. NB: These will last for about 10 to 14 days in a cool, dry and dark pantry. They can also be frozen with great results!

TRADITIONAL SCOTTISH PURE BUTTER SHORTBREAD COOKIES - BISCUITS

Steps:

• Preheat the oven to 325F degrees.
• Blend the confectioner's sugar into the butter, and then gradually add the flour, 1 cup at a time. Dough will be very thick. At this point, you may add crushed lavender flowers or rosemary, if you wish.
• Place dough on floured surface, pat down, and roll out into a square or circle 1/4 to 1/2 inch thick. Cut into 2 1/2 inch squares or Petticoat Tail wedges, and carefully place on an ungreased baking sheet.
• Prick the top of each square or wedge with a fork.
• Bake at 325F degrees for 25 to 30 minutes; cookies should be pale on top, but golden brown on the bottom.
• Remove from oven, sprinkle with sugar if you wish, and cool on wire racks.
• Store in an airtight container.

SCOTTISH WHIPPED SHORTBREAD COOKIES

Steps:

• CREAM: butter untill creamy with electic mixer SIFT: together icing sugar, cornstarch and flour ADD: dry ingredients and vanilla to creamed butter in electric mixing bowl - I add a little of dry indredients at a time BEAT: untill consistency of whipped cream DROP: from teaspoon onto greased cookie sheet BAKE: at 350' in preheated oven for 12 to 14 minutes STORE: well-in covered tin container NOTE: for a Christmas effect cookies can be sprinkled with small pieces of red and green cherries or coloured sprinkles

SCOTTISH SHORTBREAD COOKIES

Steps:

• Preheat oven to 325 degrees F.
• Cream butter and brown sugar. Add 3 to 3 3/4 cups flour. Mix well.
• Sprinkle board with the remaining flour. Knead for 5 minutes, adding enough flour to make a soft dough.
• Roll to 1/2 inch thickness. Cut-out with cookie cutter. Prick with fork and place on ungreased baking sheets.
• Bake for 20 to 25 minutes.

SCOTTISH SHORTBREAD COOKIES!

Steps:

• 1. Cream sugar (sifted) and butter (softened) with mixer (Kitchen-aid mixers are nice for this recipe).
• 2. Option 1: Using your hands, work flour into mixture, one cup at a time, work in well..Option 2: (or can use Kitchen-aid mixer with paddle attachment).Beat until mixed well and forms a ball.
• 3. Roll out to 1/2" thickness (I sprinkle powdered sugar on counter instead of flour) and cut into desired shapes (I used crescent moon and half-moon shapes here)
• 4. Put on cookie sheets, (may put close together -1" apart as they do not rise - and bake in a PREHEATED 275 degree oven for about 1 hour. The shortbread should be a pale gold color. Keep a close eye on it and don't let it get too brown.
• 5. Remove onto wax paper or parchment paper to cool. Using a fine-mesh strainer/sifter, if desired, you can dust a fine amount of confectioner's sugar over shortbread. Also, while warm, I sometimes sprinkle food-edible glitter on top, as shown in photo above. This gives it an added sparkle, which is nice for holidays or special occasions. These are great with coffee or tea and have a light buttery taste. The secret is in the confectioner's sugar instead of granulated sugar. Enjoy!! ~