Cook and Scale
Classic Shortbread
16 servings · 50 min total
Buttery, crumbly, melt-in-the-mouth Scottish shortbread made from just butter, sugar, and flour. The most comforting biscuit in the tin.
Ingredients
- 250 g butter, softened
- 130 g white sugar
- 1 tsp vanilla extract
- 1 pinch salt
- 300 g wheat flour
- 50 g cornstarch
- 1 tbsp white sugar, for dusting
Contains: Gluten, Milk
Allergen info is best-effort — please verify yourself.
Method
- 1.
Cream the butter and sugar — Beat the softened butter with the sugar, vanilla, and salt until pale and creamy.
- 2.
Form the dough — Sift in the flour and cornstarch and work them in just until a soft dough comes together. Do not overwork it.
- 3.
Press and chill the dough — Press the dough evenly into a lined tin, prick all over with a fork, and chill for 20 minutes. Heat the oven to 160C.
- 4.
Bake and cut into fingers — Bake for about 35 minutes until pale gold. Dust with sugar, cut into fingers while still warm, and cool in the tin until firm.