Tested Baking & Dessert Recipes & Videos

breakfast & brunch bars & squares cupcake recipes shortbread recipes comfort foods youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
chocolate recipes
apple recipes
pumpkin recipes
cranberry recipes
biscotti recipes
candy recipes
healthy baking
pudding recipes
quick breads
english tea party
blueberry recipes
lemon recipes
strawberry recipes
trifle recipes
ice cream recipes
halloween baking
valentine's baking
easter baking
thanksgiving baking
christmas cookies
christmas baking
christmas candy
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

Scottish Shortbread Cookies Recipe & Video

Printer Friendly Page

Pin It

Every year when I am deciding what to bake for Christmas, I always know that a shortbread cookie will be on my list. This recipe for Scottish Shortbreads makes a very fine Christmas cookie with its rich buttery flavor and tender yet crumbly texture. As its' name implies, this cookie is Scottish in origin and is made with just four ingredients, butter, sugar, rice flour (or corn flour/cornstarch), and flour. While shortbreads can be made in various shapes and sizes, we will stick with tradition here and bake them in a round shape and then cut the round into wedges, called "petticoat tails". The name "petticoat tails" refers to the shape of the shortbread wedges which look like the bell-hoop petticoats worn by court ladies in the 12th century.  

The secret to making a good Scottish Shortbread is to have a light hand when mixing the ingredients and to use the finest ingredients. So that means a high quality salted butter. Now, butter in the States is graded according to flavor, color, texture, aroma and body and one easy way to tell the quality of the butter is by the letter code or numerical number listed on the butter's package. The highest grade is AA (93 score), then A (92 score), followed by B (90 score). Also, these shortbreads contain rice flour which gives the shortbread a more crumbly and tender texture. Rice flour is a fine gluten-free flour produced from white or brown rice. It can be found in some grocery stores or else health food stores. In the absence of rice flour you can use cornstarch (corn flour) which is a fine white powder that comes from the inner grain (endosperm) of corn.

Scottish Shortbreads are made by hand using just one large bowl. An electric mixer is not needed. To make the shortbreads, first mix the flour with the rice flour and sugar. Next, very cold butter (preferably frozen) is grated over the flour mixture. Then, with your fingertips, take small handfuls of the mixture and gently rub the butter into the flour. Keep lifting and rubbing the butter and flour together until the mixture looks like breadcrumbs (you do not want a dough to form). Take the shortbread and place it in an eight inch tart pan with a removable bottom. Press into an even layer and prick the surface with the tines of a fork. The final step is to take a sharp knife and 'score' the top of the shortbread into 16 wedges. ('Score' means to lightly mark or make shallow cuts into the top surface of the shortbread with a sharp knife or prongs of a fork. Do not cut all the way through the pastry or bread. Scoring is done both for decorative purposes and as a way for gases to escape during baking.) Bake in a 300 degree F (150 degrees C) for about 40-50 minutes or until biscuit colored. Remove from oven, place on a wire rack to cool for five minutes before removing from tart pan. Place the shortbread round on a cutting board and cut each shortbread round into 16 wedges (along the lines scored). Cool completely on a wire rack.

Related Recipes You May Like

Pecan Shortbreads

Shortbread Cookies

Shortbread Cookies with White Chocolate & Raspberries

Almond Shortbread Cookies

Hazelnut Shortbread Cookies

Cranberry & White Chocolate Shortbreads

Scottish Shortbreads: Preheat oven to 300 degrees F (150 degrees C) with the rack in the middle of the oven. Have ready an 8 inch (20 cm) tart pan with a removable bottom.

In a large bowl whisk the flour with the rice flour (or corn flour/cornstarch) and the sugar. Then take the very cold butter and grate it over the flour mixture. With your fingertips, work the butter into the flour by lifting small handfuls and rubbing the butter and flour together until the mixture looks like breadcrumbs (you do not want a dough to form). Evenly press the shortbread into the tart pan, smoothing the top as best as you can. Prick the surface with the tines of a fork and then, with a sharp knife, score the top of the shortbread into 16 wedges. Bake for about 40 - 50 minutes (watch carefully) or just until a light biscuit color. Remove from oven and place on a wire rack to cool for about 5 minutes. Then remove from tart pan. Place the shortbread round on a cutting board and cut each shortbread round into 16 wedges (along the lines scored). Cool completely on a wire rack. 

Shortbread cookies with keep in an airtight container for about a week or they can be frozen.

Makes 16 shortbread wedges.

View comments on this recipe on YouTube

References:

MacDonald, Claire. Sweet Things. Century Publishing. London: 1984.

McNeill, F. Marian. Recipes from Scotland. The Albyn Press. Edinburgh: 1946.

McNeill, F. Marian. The Scots Kitchen. Mercat Press. Edinburgh: 1929.

www.bakingforbritain.blogspot.com

Scottish Shortbread Cookies:

3/4 cup (95 grams) all-purpose flour

1/4 cup (30 grams) rice flour (can use cornstarch/corn flour)

1/4 cup (50 grams) granulated white sugar (or castor sugar)

1/2 cup (113 grams) cold salted butter (preferably frozen)

Note: Can use 1/2 cup unsalted butter and 1/4 teaspoon salt.

 
 
     
 

 

New Videos

   
 

     

Top 40 Video Recipes of 2013

1. Red Velvet Cake

2. Red Velvet Cupcakes

3. Vanilla Cake

4. Cake Pops

5. Vanilla Cupcakes

6. Peanut Butter Balls

7. New York Cheesecake

8. American Sponge Cake

9. Brownies

10.Banana Chocolate Cupcakes

11.Royal Icing

12. Shortbread Cookies

13. Pound Cake 14. Chocolate Cupcakes 15. French Macarons
16. Cinnamon Rolls 17. Carrot Cake 18. Chocolate Chip Cookies 19. Pancakes 20. Oatmeal Cookies
21. Orange Chiffon Cake 22. Whipped Cream Frosting 23. Biscuits 24. Apple Pie 25. M&M Cookies
26. Fruit Tart 27. Cake Doughnuts 28. Sugar Cookies 29. Cream Puffs 30. Homemade Doughnuts 
31. Chocolate Cake 32. Pavlova 33. No Bake Cheesecake 34. Molten Chocolate Cakes 35. Meringue Cookies
36. Chocolate Chiffon Cake 37. Chocolate Banana Cake 38. Lemon Curd 39. Cheesecakes (Individual) 40. Ganache
   
 
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2014 iFood Media LLC