Scottish Shortbread biscuits have long since a favorite of mine. I spent my first 3-5 years of my life on British ships with my parents and this was always available for me in the Captain’s cabin.
I usually have Walkers Shortbread Cookies around the house. However, since the pandemic, our bread maker, our food processor and our oven have all been doing double duty. I decided that instead of buying the cookies, I would try my hand at baking them. I found the King Arthur’s recipe to be closest to what I remember as ‘true’ Scottish Shortbread biscuits – and mind you I am no Scot. I just know what I love. So here it is! I hope you enjoy it as much as I do. I do recommend using 1/2 cup instead of 3/4 cup of sugar for a slightly less sweet treat.
Additionally, instead of cutting it into 8 wedges as the recipe calls for; which I really did to give you a chance to know what the nutritional values are – I prefer to cut them into small squares, or use a cookie mold and make them into small cookies that are easy to pop in the mouth. If you bake beyond 40 minutes like I once did because it didn’t seem to be cooked enough – they get more ‘crumbly.’ Not a bad thing by any stretch! I hope you’ll give it a try and let me know what you think!
Scottish Shortbread Biscuits
Equipment
- Food Processor
- 8" round baking pan greased
Ingredients
- 1.5 cup All purpose flour ideally unbleached and unenriched
- 1 cup rolled oats
- .5 cup confectioners sugar
- 1 tsp salt
- 16 tbsp unsalted butter room temperature
Instructions
- Mix all ingredients in a food processor until it forms a sticky dough
- pat it down into the prepared baking pan
- Score dough in pan into 8 wedges
- Bake for 30-40 minutes until golden brown and firm
- Let it rest on a wire rack for 10 minutes
- Turn out the shortbread onto a parchment paper and cut fully
- Let it cool for an hour
