How to Make Your Own Scottish-Style Shortbread for Christmas. Part 2

Classic Shortbread Recipe

This  recipe is simpler than the recipe in Part 1. It uses only butter, plain flour, and sugar. True to the original Scottish tradition.

It yields rich, buttery shortbread that melts in your mouth.

Ingredients

150g unsalted butter, softened

75g caster sugar, plus extra for sprinkling

225g plain flour

Method

Preheat the Oven

Preheat your oven to 160°C (140°C fan) or 325°F. Line a baking tray with parchment paper.

Cream Butter and Sugar

In a mixing bowl, cream the butter and sugar together until light and fluffy. Use a wooden spoon or hand mixer for best results.

Add the Flour

Gradually sift in the plain flour and mix until the dough begins to come together. Avoid overworking the dough—it should be soft but not sticky.

Shape the Dough

Lightly flour your surface and roll out the dough to about 1cm (1/3 inch) thick.

Cut into your desired shapes (rectangles, circles, or festive shapes) using a knife or cookie cutter. Alternatively, press the dough into a baking tin and score into squares or fingers.

Chill

Transfer the shaped dough to the fridge and chill for 15-20 minutes. This helps the shortbread hold its shape while baking.

Bake

Bake for 20-25 minutes, or until the edges are just beginning to turn golden. The shortbread should remain pale overall.

Cool and Sprinkle

Remove from the oven and sprinkle lightly with caster sugar while still warm. Allow to cool on the tray for 5 minutes before transferring to a wire rack.

Tips for Success

Use the best quality butter you can find—it’s the key to flavour in this simple recipe.

If the dough feels too crumbly, add a teaspoon of cold water to bring it together.

For a crispier texture, bake for an additional 2-3 minutes, keeping a close eye to avoid browning.

Enjoy your homemade shortbread with a cup of tea or as a delightful treat during the Christmas festivities!