Scottish shortbread is a simple and easy recipe that originated from Scotland centuries ago. This light, flaky, yet oh so buttery cookie is much celebrated today during the holidays, most especially Christmas.

History of Scotland and origins of shortbread

What we take for granted today in a simple and easy recipe is far different than the actual origins of this shortbread.

As mentioned in our Cranberry Pistachio Christmas Shortbread Cookies blog, Shortbread is a simple 3 ingredient recipe that is actually centuries old and dating back to the 12th century.

Shortbread was known in various parts of the world and the actual recipe ever evolving as time passed. The first known recipe to be printed is credited to a Scotswoman named Mrs McLintock in 1736.

It gained immense popularity around the 16th century when Mary, Queen of Scots favored the shortbread greatly. Again, the recipe for Shortbread went through another transformation with the favored version containing Caraway seeds.

The classic Scottish shortbread from Scotland was an expensive treat and most commoners only enjoyed it during the holidays such as the Scottish New Year (​called Hogmanay). 

Back then, even basic staples we take for granted was hard to come by. Here is a good site to check out if you are into history:

https://www.historic-uk.com/HistoryUK/HistoryofScotland/Scottish-Shortbread/.

Nowadays, Scotland is famous for it’s shortbread cookies. These cookies are a popular treat around the world.

Tanya’s True Scottish Shortbread

The recipe we always use was given to Tanya many years ago, by one of her favorite clients at the animal hospital she used to work at. She has held it near to her heart, but with some arm-twisting, it is now being shared with all of you!

Most recipes for shortbread are pretty similar. Perhaps part of the success in making these light and crumbly treats is in the technique to make them.

The making of the shortbread from Scotland

The success of this True Scottish Shortbread is to not overwork it! Handle the dough with care and work it as little as possible. Do not pound or knead it heavily.

In other words, don’t choose a day when your angry at something to make these cookies!

TIP: make sure your hands and the equipment you use are cold. Shiver me timbers!!!

If you overwork the dough, too much gluten will develop and the butter will melt. This will make your cookie be either too chewy or too tough.

The goal here is to have a shortbread cookie that is light and crumbly, with a dense, buttery taste.

Tanya’s Scottish Shortbread recipe does not require a chilling time before baking. How simple is that! And handy! Here is a 3 ingredient recipe that you can slap together, roll out, cut, then bake!

The hardest part might be in the rolling of the dough to a uniform thickness!

The dough is really easy to work with, a joy to use cookie cutters on. This is a kid friendly recipe and good family time together. We got out cookie cutters for everything under the sun as well as the Christmas ones.

Rochelle even made some bat shaped shortbread cookies! She loves her Halloween and can’t understand why we don’t celebrate year round, poor kid.

Cooking time

Keep an eye on the time and the color of your cookies. No one wants dark, or even worse, burnt cookies!

We did notice in our oven, by the 3rd batch, it took less time to bake these delicious treats. Also, we admit, some of our shortbread cookies had too dark of a tan.

They are the ones we have chocolate chips in for Rochelle too, Dang it!

So keep a close eye on your shortbread, once you hit the 19 or 20 minute mark!!

Wrap up and conclusion

We really like how simple this shortbread recipe is and how easy to make as well as it being a kid friendly activity.

There are only 3 main ingredients which are butter, flour, and sugar. Stretch it to 4 if you count the 1/2 tsp salt!

It is the technique that makes or breaks a great cookie. So don’t beat the dough to death, keep things chilled, and watch the timer.

We like how light and flaky, almost crumbly the texture of these cookies are and also love the buttery flavor too!

They are great just as they are!

Happy Holidays!

Love

The Morgan Sisters

Shortbread and Scotland

Recipe by yvonneCourse: DessertCuisine: ScottishDifficulty: Easy

Servings

48

servings

Prep time

30

minutes

Cooking time

20

minutes

Calories

140

kcal

Total time

50

minutes

Shortbread and Scotland! Scottish shortbread is light and flaky, almost crumbly with rich butter flavor. Easy 3 ingredient recipe and kid friendly

Ingredients

• 2 cups unsalted butter, softened

• 1 cup packed brown sugar

• 4 1/2 cups flour

• 1/2 tsp salt

Directions

• Preheat oven to 325 degrees F
• Cream the butter and brown sugar together in a large bowl with a mixer for about 3 minutes. Add 3 1/2 cups flour, one cup at a time, mixing well after each cup.
  
  Sprinkle your work surface with the remaining flour. Knead the dough a few times until it comes together, then roll it out with a rolling pin so that it’s about 1/4 to 1/2 an inch in thickness.
  
  
• Use either a 2-inch cookie cutter or a shortbread cooking cutter to cut your cookies into desired shape. Prick with fork or a toothpick so make little holes in the cookies for the shortbread shapes. Places the cut cookies onto a baking sheet lined with parchment paper.
• Bake at 325 degrees F for 20 to 24 minutes. Do not let them get too browned. Remove from the oven. Let the cookies cool on baking sheets for 5 minutes before transferring them to a rack to finish cooling.
  

Notes

• do not overwork the dough!

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