Traditional Rich Scottish Shortbread Biscuits
No Christmas or New Year would be the same without these delightful buttery and crisp shortbread biscuits! Plus, they are extremely easy to make and have very few ingredients. They are not low in calories, but they make a delicious treat at special times of the year. This family recipe is a tried and true, and is based on the Be-Ro cookbook recipe a real cookery institution in the UK! Shortbread biscuits can be made in a variety of shapes, including being pressed in a decorative wooden Shortbread Mould; when they are made in a round and cut into triangles, they are called Petticoat Tails and are a traditional Scottish wedding biscuit. Whatever the shape you decide to use I have given a few ideas in the recipe the taste will remain the same meltingly light and buttery. These make ideal gifts, and as they are made with butter, they last for quite a while. Pack them up in an attractive box, tin or cellophane bag and attach a tartan bow and a sprig of heather for a true Scottish feel to them! Happy Hogmanay!
No Christmas or New Year would be the same without these delightful buttery and crisp shortbread biscuits! Plus, they are extremely easy to make and have very few ingredients. They are not low in calories, but they make a delicious treat at special times of the year. This family recipe is a tried and true, and is based on the Be-Ro cookbook recipe a real cookery institution in the UK! Shortbread biscuits can be made in a variety of shapes, including being pressed in a decorative wooden Shortbread Mould; when they are made in a round and cut into triangles, they are called Petticoat Tails and are a traditional Scottish wedding biscuit. Whatever the shape you decide to use I have given a few ideas in the recipe the taste will remain the same meltingly light and buttery. These make ideal gifts, and as they are made with butter, they last for quite a while. Pack them up in an attractive box, tin or cellophane bag and attach a tartan bow and a sprig of heather for a true Scottish feel to them! Happy Hogmanay!
- Carbohydrate 23.3196089639825 g
- Cholesterol 30.4757373325 mg
- Fat 11.70551808799 g
- Fiber 0.574077852913579 g
- Protein 2.3168647753475 g
- Saturated Fat 7.31424783360775 g
- Serving Size 1 1 -24 Shortbread Biscuit (43g)
- Sodium 82.0718693745 mg
- Sugar 22.7455311110689 g
- Trans Fat 0.87394492336525 g
- Calories 206 calories
Step-by-step
- Mix the flour and sugar together in a large bowl, and then rub in the butter - as if you were making shortcrust pastry.
- Use the tips of your fingers and ensure that all the butter has been rubbed in -- it should resemble sand!
- Then start to knead the paste, pushing it together to form a smooth dough - the heat of your hands whilst kneading helps it form.
- Petticoat Tails: Divide the shortbread dough into two equal parts and shape them into balls, then flatten them out into two rounds - using the heel of your hand, to about 7" in diameter and 1/4" thick.
- Mark the top into equal portions - triangular in shape, and then prick the tops all over with a fork - making patterns if you wish!
- Crimp the edges as you would a pie crust to make a decorative edge and place them onto a well greased baking tray or cookie sheet.
- (You can also use a greased and lined 7" or 8" fluted edged round sandwich/cake tin - preferably with a loose bottom for ease of taking the shortbread out. Press the dough into the tin and mark out as above).
- Shortbread fingers: Roll out the shortbread dough, and shape into a rectangle, about 1/2" to 3/4" thick.
- Place onto a well greased baking tray or cookie sheet as before, and mark into "fingers" -- prick over with a fork again.
- You can also press the dough into an 8" square baking/sandwich/brownie tin - and then mark out the fingers as above.
- (Please Note: The fingers are always thicker than the petticoat tails and shortbread rounds).
- Shortbread Rounds: Roll out the shortbread dough and using a biscuit or cookie cutter, cut into rounds of about 2" to 3" in diameter, about 1/4" in thickness.
- Place them on a well greased baking tray or cookie sheet.
- Wooden Shortbread Mould: You can also place the dough into a decorative wooden shortbread mould, before turning it out on to a greased baking tray.
- Traditional Scottish wooden moulds can be bought online and usually have a Thistle design with heavily fluted edges.
- Bake any of the above shortbread biscuits in a pre-heated oven 160C/325F/Gas Mark 3 for between 20 to 30 minutes, or until they are pale and golden - but NOT brown!
- Sprinkle extra caster sugar over the top as soon as they come out of the oven if you wish.
- Allow the shortbread biscuits to cool slightly on a cooling rack, before cutting into fingers or "petticoat tails".
- Allow to cool completely before storing in an airtight tin or container.
- NB: These will last for about 10 to 14 days in a cool, dry and dark pantry. They can also be frozen with great results!
My Traditional Scottish Shortbread: A Taste of Home
As a busy professional woman, time is a precious commodity. Weekends are often filled with catching up on work, running errands, and trying to squeeze in a little me-time. But there are certain traditions I hold dear, and baking my grandmother's Scottish shortbread is definitely one of them. It's not just about the delicious, melt-in-your-mouth texture and the comforting aroma of butter and sugar that fills my kitchen; it's about connecting with my heritage and creating something beautiful and delicious to share.
The recipe itself is incredibly simple, requiring only a handful of ingredients. This makes it perfect for a quick baking project when I need a little therapeutic escape from the demands of the week. The process is oddly meditative – the rhythmic rubbing of the butter into the flour, the gentle kneading of the dough, the anticipation as they bake to a perfect pale gold. It's a welcome break from the emails and spreadsheets, a chance to slow down and focus on something tangible and rewarding.
Beyond the simple pleasure of baking, the shortbread itself holds a special place in my heart. The delicate, buttery crumbles are a delightful treat to savor with a cup of tea on a chilly evening. It's the perfect companion to a good book or a relaxing movie night. But the real magic happens when I share it. Giving a tin of my homemade shortbread to friends and family brings me a sense of satisfaction unlike any other.
The shortbread's versatility is another aspect I love. I often experiment with different shapes – the classic rounds, the elegant fingers, or even the intricate designs made with a special shortbread mold. This adds a fun element to the baking process and allows me to customize the presentation for different occasions. A simple sprinkle of extra caster sugar before serving elevates the biscuits, adding a touch of sweetness and visual appeal.
More than just a recipe, this shortbread represents a connection to my roots, a mindful activity, and a delicious way to show my appreciation for the people I care about. It is a timeless treat, one that brings joy to both the baker and the recipient. It is a small act of love, baked to perfection, with every crumb telling a story.
The buttery aroma alone is enough to transport me back to my grandmother's kitchen, where the air was always filled with the sweet scent of baking treats. The simple act of making these biscuits allows me to connect with those cherished memories, keeping her legacy alive, one delicious shortbread biscuit at a time.
And let's be honest, there's nothing quite like the satisfaction of creating something beautiful and delicious from scratch, especially when it brings a smile to the faces of those you care about. This shortbread is more than just a biscuit; it's a symbol of warmth, tradition, and the enduring power of simple pleasures.
So, the next time you're looking for a simple yet satisfying baking project, give this recipe a try. You might just discover a new favorite tradition and a delicious way to reconnect with yourself and your loved ones. The crisp, buttery texture, the subtle sweetness, the heartwarming aroma—it's a sensory experience that will leave you feeling nourished in more ways than one. And that, my friends, is what baking is all about.
