Simple Scottish Shortbread for Tea Time [RECIPE]
Good Evening Friends!
I hope you all are doing well. Tonight I’m bringing you a simple recipe that is perfect for tea time. These Scottish shortbread cookies intrigued me from the moment I stumbled across this recipe. You see, I have a confession: have you ever tasted those “Scottie Dog” shortbread cookies by Walkers? They are so buttery, crumbly, yet soft and solid enough to eat between sips of tea. I absolutely love them. Well, when I came across this Scottish shortbread recipe that claimed to be authentic, I thought I might whip up a batch, see if they live up to my expectations, and save myself a few dollars in the process.
The result? They are simply wonderful! They are lower in sugar than the commercial shortbread, which I’ve come to prefer, because it focuses on the buttery flavor more in the cookie. This recipe makes 24-36 bars (depending upon how you cut them) and it could not be more simple to pull together. With just a few ingredients you can whip them up too. 🙂 So go ahead and brew a cup of tea. Then bake a batch of these and unwind. You deserve it! Have a beautiful night everyone! ❤
Simple Scottish Shortbread
Makes: 36 bars
- 1 lb. ( or 4 sticks) unsalted butter
- 5 cups all-purpose flour
- 1 cup white sugar
- Preheat oven to 350 degrees F (180 degrees C).
- Cream butter and sugar with mixer. Add flour and mix with a wooden spoon. Use hands to thoroughly mix.
- Press into a jelly roll pan. Prick to bottom all over with a fork being sure the fork hits the bottom and the pricks are close together.
- Bake for 10 minutes. Reduce the heat to 300 and continue to bake for 40 minutes more. Wait 2 minutes then cut into finger size bars. Cool thoroughly in pan.