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Shortbread is so named from an old meaning of the word short (crumbly) – the related word 'shortening' refers to any fat that may be added to produce a crumbly texture. The traditional ratio of one-part sugar to two-parts butter lends a high-fat content to the dough, resulting in a soft crumb that melts in your mouth. Unlike many other baked goods, shortbread doesn’t contain leavening agents such as baking powder or baking soda.
As a classic Scottish biscuit, shortbread is eaten on special occasions and hasn't changed much since the Middle Ages. When you eat or bake traditional shortbread, you enjoy the same buttery delights that the Scots consumed centuries ago.
Today, shortbread is given as a gift on the Scottish New Year's celebration of Hogmanay. As the clock strikes midnight, people rush to their friends and family's homes to wish the family good luck, usually with a box of shortbread.
This easy shortbread biscuits recipe uses four ingredients you probably already have in your pantry. The biscuits keep for weeks when stored in an airtight container, and the dough can be made ahead of time.
Total time: 40 minutes
Servings: 18 pieces
2 cups (240 grams) all-purpose flour
2 sticks (230 grams) unsalted butter, cubed and softened at room temperature
1/2 cup (120 grams) caster sugar, or 'baker's sugar'
1/2 tsp salt
Step 01
Preheat the oven to 350°F (175°C)
Step 02
Butter a 9x9 or 8x8 inch square baking pan. Alternatively, you can use a round cake pan and cut the shortbread into triangles.
Step 03
In a food processor, combine the caster sugar, flour, salt, and butter and pulse until it resembles coarse breadcrumbs but is smooth and pliable. If it's too dry and crumbly, pulse it a bit longer.
Step 04
Pour the mixture into the greased baking pan.
Step 05
Firmly press the mixture down with your fingers.
Step 06
Prick the shortbread with the tines of a fork, creating rows. It's also possible to run a knife between each row of fork tines to make cutting the shortbread easier once it's baked. You can also prick the shortbread with a fork right after it comes out of the oven; this will make the holes more noticeable, as holes tend to close during baking.
Step 07
Bake the shortbread for 30 to 35 minutes or until golden and firm to the touch.
Step 08
Let cool, then cut and serve.
