Scottish Shortbread

Method

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1. Heat the oven to 160°C / 320°F. Line a 20 x 30 cm tin or two baking sheets.

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2. Beat the butter and sugar together for just 2 minutes — until combined and slightly lightened, but not aerated. Over-creaming makes shortbread puff and then crumble.

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3. Add the vanilla if using.

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4. Sift over both flours and the salt and mix on the lowest speed only until the dough just comes together in clumps.

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5. Tip into the tin and press it into an even layer with the back of a spoon and then your knuckles.

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6. Prick all over with a fork, right through to the base, in neat rows.

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7. Chill 30 minutes — this stops the shortbread spreading and helps it hold its shape.

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8. Bake 40 to 45 minutes until pale gold at the edges and just barely coloured in the middle. Shortbread should never brown.

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9. Dust generously with caster sugar and cut into fingers while still hot, then leave to cool completely in the tin before lifting out.

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Chef’s Tips

• Mix as little as possible. Every extra turn of the beater develops gluten and costs you texture.
• Cut it warm, cool it in the tin. Cutting cold shortbread shatters it.
• Pale is correct. A browned shortbread has been overbaked and will taste dry.

Pairing Suggestions

• A cup of tea
• A dram of whisky
• Strawberries and cream

Storage & Reheating

Keeps 2 weeks in an airtight tin and freezes 3 months, baked or as raw pressed dough.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.