Scottish Classic Shortbread BiscuitsScottish Classic Shortbread Biscuits
Scottish Classic Shortbread Biscuits
Scottish Classic Shortbread Biscuits
Made with simple, high-quality ingredients, these biscuits deliver a crisp texture and a delicate sweetness that pairs perfectly with tea or coffee. Each bite captures the essence of traditional Scottish baking, bringing a touch of authentic heritage to your table.
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Recipe - Mabank #64
Scottish Classic Shortbread Biscuits
Scottish Classic Shortbread Biscuits
0
Servings18
Cook Time60 Minutes
Calories210
Ingredients
1 cup unsalted butter, cut into chunks
2/3 cup powdered sugar
1/2 tsp fine sea salt
flavoring extract of choice (optional)
2 1/4 cups all purpose flour
wooden skewer
semisweet chocolate, for dipping
1/3 cup shelled pistachios, chopped
Directions
  1. Preheat oven to 300° F. Line a 9-inch square cake pan with parchment paper. (No need to grease pan.) In a stand mixer, beat the butter, sugar and salt together until butter is soft, scraping frequently. Add flavoring choice and flour. Mix just until combined, scraping down the bowl again. This is the same order as for a hand mixer. With a hand mixer, butter needs to be semi-softened first.
  2. Add batter to pan in chunks. Use your hands to press evenly into pan. Smooth the top with an offset spatula. Bake for 20 minutes. Remove pan from oven. Leave the oven on.
  3. While still in pan, drag the pointy end of wooden skewer over the top of cookies, slightly scoring the top. Score vertically down the center of cookies. Turn pan 45 degrees. Score 1-inch finger cookies to the left and right of centerline. This will keep cookies from cracking when cutting. Once scored, use a paring knife to cut along these lines to bottom of pan. Poke small holes in cookies about 1/3 of the way deep, with pointy end of skewer.
  4. Return pan to oven for 25 to 35 more minutes, until cookies have a deep golden edge but are mostly pale across the top. Let cool in pan. Once completely cooled, dip in melted chocolate. (Melt chocolate as directed by package.) Sprinkle with pistachios, or garnish as desired. 
Nutritional Information

Per Serving: 

Calories: 210, Fat: 13 g (8 g Saturated Fat), Cholesterol: 30 mg, Sodium: 65 mg, Carbohydrates: 20 g, Fiber: 1 g, Protein: 2 g.

 

0 minutes
Prep Time
60 minutes
Cook Time
18
Servings
210
Calories

Shop Ingredients

Makes 18 servings
1 cup unsalted butter, cut into chunks
Brookshire's Unsalted Butter, 4 Quarters
Brookshire's Unsalted Butter, 4 Quarters - 4 Each
$5.49 was $5.99$1.37 each
2/3 cup powdered sugar
Brookshire's Confectioner's Powdered Sugar
Brookshire's Confectioner's Powdered Sugar - 2 Pound
$2.49 was $2.79$1.25/lb
1/2 tsp fine sea salt
Not Available
flavoring extract of choice (optional)
Brookshire's All-Purpose Flour
Brookshire's All-Purpose Flour - 5 Pound
$3.49$0.70/lb
2 1/4 cups all purpose flour
Not Available
wooden skewer
Not Available
semisweet chocolate, for dipping
Brookshire's Semi-Sweet Chocolate Chips
Brookshire's Semi-Sweet Chocolate Chips - 12 Each
$3.99$0.33 each
1/3 cup shelled pistachios, chopped
Not Available

Nutritional Information

Per Serving: 

Calories: 210, Fat: 13 g (8 g Saturated Fat), Cholesterol: 30 mg, Sodium: 65 mg, Carbohydrates: 20 g, Fiber: 1 g, Protein: 2 g.

 

Directions

  1. Preheat oven to 300° F. Line a 9-inch square cake pan with parchment paper. (No need to grease pan.) In a stand mixer, beat the butter, sugar and salt together until butter is soft, scraping frequently. Add flavoring choice and flour. Mix just until combined, scraping down the bowl again. This is the same order as for a hand mixer. With a hand mixer, butter needs to be semi-softened first.
  2. Add batter to pan in chunks. Use your hands to press evenly into pan. Smooth the top with an offset spatula. Bake for 20 minutes. Remove pan from oven. Leave the oven on.
  3. While still in pan, drag the pointy end of wooden skewer over the top of cookies, slightly scoring the top. Score vertically down the center of cookies. Turn pan 45 degrees. Score 1-inch finger cookies to the left and right of centerline. This will keep cookies from cracking when cutting. Once scored, use a paring knife to cut along these lines to bottom of pan. Poke small holes in cookies about 1/3 of the way deep, with pointy end of skewer.
  4. Return pan to oven for 25 to 35 more minutes, until cookies have a deep golden edge but are mostly pale across the top. Let cool in pan. Once completely cooled, dip in melted chocolate. (Melt chocolate as directed by package.) Sprinkle with pistachios, or garnish as desired.