Buttery melt in the mouth shortbread biscuits. With just three ingredients, this moreish recipe is brilliant to make over Christmas, but is also great for a weekend treat!
There really is no other biscuit that quite compares to classic Scottish shortbread. With a rich and beautiful buttery flavour, shortbread is favourite for many people.
Every single Christmas we always have a box (or two or even maybe three!) of shortbread biscuits on hand ready to devour our way through. But for me homemade is definitely better so I thought it would be great to share my favourite shortbread recipe ready for your Christmas festivities. I’ve been making shortbread for years with my mum. My maternal side of the family hail from Dunblane in Scotland – it must be my Scottish roots that are the reason why I love making and eating shortbread as much as I do!
I’ve baked my shortbread in a Victoria sandwich cake tin. I love baking shortbread this way because you don’t need to roll out the dough and therefore will not risk overworking the dough. Once the shortbread is baked it’s important to cut it into eight wedges whilst still hot. This ensures you get nice, clean slices. The finishing touch is to sprinkle over caster (superfine) sugar just before serving.
If you want to do something different you could definitely use your favourite cookie cutters and cut out festive shaped biscuits. But do remember baking time will differ for smaller biscuits.
I’m a traditionalist when it comes to shortbread, I’ve never really been a fan of fancy flavour pairings, so that’s why I prefer to keep mine plain and simple. I sometimes add some chocolate chips to the dough or even dip the baked shortbread in melted chocolate for a little twist. But you could easily add any of your favourite flavours to the mix such as lemon or orange zest or even spices like cinnamon or ginger.
If you’re a regular reader of this blog, then you will know my favourite recipes are those that are both easy and quick to prepare. It may surprise you that this shortbread recipe only requires 3 ingredients and you will have homemade shortbread ready in less than an hour. So if you’re like me and sometimes forget about Christmas presents, but only remember at the last minute, they would make a brilliant edible gift for your close ones.
(Makes 8 shortbread wedges)
100g unsalted butter, softened
50g caster sugar
175g plain flour (all-purpose)
- Preheat oven to 150°C / 130°C Fan / 300°F / Gas Mark 2. Lightly grease the base and sides of a 20cm/8 inch loose-bottomed cake tin. Set to one side.
- Cream the softened butter and sugar until pale and fluffy. This will take approx. 5 minutes – so use an electric mixer if you own one.
- Now add the flour and stir well until incorporated and a soft and slightly crumbly dough comes together.
- Press the dough into the cake tin and smooth into an even, flat layer with the back of a spoon, you can also use your hands to do this. Crimp the edges, score (don’t cut right through) the shortbread into 8 triangular portions. Then prick each portion with three fork stamps. Bake for 40 minutes, until pale gold.
- As soon as the shortbread has finished baking, cut into wedges and leave to cool completely in the tin. Once cool, sprinkle with caster sugar.
- Cream the butter and sugar until pale and fluffy. Cream for at least 5 minutes to achieve the perfect textured shortbread.
- Once you’ve added the flour, make sure you stir until it’s just about blended. Over handling the dough will mean your shortbread will not be as light and short as it could be.
See how beautifully crumbly and light these shortbread are! Enjoy the recipe!
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