Scottish shortbread is that classic crisp, buttery, and not-too-sweet biscuit everyone loves. They're a must-make around the holidays, and taste great anytime with a cup of tea. With just four basic ingredients, they're as simple as it gets yet completely irresistible!
Ingredients
2cupssalted butter, at room temperature
½ cupgranulated sugar
½ cupbrown sugar
4cupsall-purpose flour
Instructions
Using a stand mixer or electric beaters, cream the butter and sugars until they're light and fluffy, about 5 minutes.
2 cups salted butter, ½ cup granulated sugar, ½ cup brown sugar
Add the flour then beat on low speed until it's mostly incorporated then increase the speed to medium and beat until the flour is mixed into the butter.
4 cups all-purpose flour
Lightly flour a piece of parchment paper that is larger than 10"x16". Put the dough on the parchment paper and form it into a rectangle. Then, roll the dough until it is 10"x16".
Cut the dough into strips that are 1-inch wide by 2 ½-inches long - see notes. Use a fork to poke holes into the tops of all the cookies. Use the parchment paper to transfer the cookies to a baking sheet then put them into your fridge for at least 1 hour.
Preheat your oven to 325 degrees. Remove the cookies from the fridge and separate them into individual cookies. Put them onto a baking sheet, spacing them 1-inch apart.
Bake the shortbread for 20-25 minutes, until they are light golden brown. Remove them from the oven and let them cool completely on the baking sheet.
Notes
If you have a bench scraper, use it to make a tidy rectangle shape and to cut the dough. Otherwise, use a sharp chef's knife. If you only have unsalted butter, add ½ teaspoon of salt.