Shortbread
Buttery Scottish shortbread with a tender, crumbly texture, made from butter, sugar and plain flour. Makes 8 wedges.
130g
65g
200g
1pinch| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 130g | — | — | |
| 2 | | 65g | — | — | |
| 3 | | 200g | — | — | |
| 4 | | 1pinch | — | — |
Turn the oven to 160 °C (140 °C fan).
Line the baking tray with baking paper.
Put the butter, softened at room temperature, in the mixing bowl.
Unsalted butter · 130 g
Add the sugar.
Caster sugar · 65 gBeat with the wooden spoon until pale and fluffy.
Tip in the flour.
Plain flour · 200 gAdd a pinch of salt.
Fine salt · 1 pinchPress and squeeze it together with your hands just until a smooth dough forms.
Press it out with your fingers into an even round about 20 cm across and 1.5 cm thick.
Prick all over with the fork.
Score into 8 wedges with the knife, cutting halfway through.
Using oven gloves, put the baking tray in the oven.
Bake for about 25 minutes, until pale golden and just firm in the middle.
Using oven gloves, take the baking tray out.
Leave on the tray for 10 minutes to firm up.
Slide the palette knife underneath and lift the round onto the wire rack.
Leave to cool completely, about 30 minutes.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Turn the oven to 160 °C (140 °C fan).⏱ 15 min |
| 2 | — | | Line the baking tray with baking paper.⏱ 30s |
| 3 | 130 g | | Put the butter, softened at room temperature, in the mixing bowl.⏱ 10sResultSoftened butter |
| 4 | 65 g | | Add the sugar.⏱ 5sResultButter and caster sugar |
| 5 | — | | Beat with the wooden spoon until pale and fluffy.⏱ 3 minResultPale creamed butter and sugar |
| 6 | 200 g | | Tip in the flour.⏱ 10sResultPale creamed butter and sugar and plain flour |
| 7 | 1 pinch | | Add a pinch of salt.⏱ 5sResultUnmixed shortbread |
| 8 | — | | Press and squeeze it together with your hands just until a smooth dough forms.⏱ 1 min 30sResultShortbread dough |
| 9 | Shortbread doughstep 8 | | Turn the dough out onto the lined tray.⏱ 10sResultShortbread dough |
| 10 | — | | Press it out with your fingers into an even round about 20 cm across and 1.5 cm thick.⏱ 1 min 30sResultShortbread round |
| 11 | — | | Prick all over with the fork.⏱ 40sResultPricked shortbread round |
| 12 | — | | Score into 8 wedges with the knife, cutting halfway through.⏱ 30sResultScored shortbread round |
| 13 | — | | Using oven gloves, put the baking tray in the oven.⏱ 10sResultScored shortbread round |
| 14 | — | | Bake for about 25 minutes, until pale golden and just firm in the middle.⏱ 25 minResultBaked shortbread |
| 15 | — | | Using oven gloves, take the baking tray out.⏱ 10sResultBaked shortbread |
| 16 | — | | Leave on the tray for 10 minutes to firm up.⏱ 10 minResultSet shortbread |
| 17 | Set shortbreadstep 16 | | Slide the palette knife underneath and lift the round onto the wire rack.⏱ 30sResultSet shortbread |
| 18 | — | | Leave to cool completely, about 30 minutes.⏱ 30 minResultCold shortbread |
| Total Time | 1 hr 19 min | ||
A batch eaten a portion at a time — about 8 portions. Serve what is wanted now and keep the rest.
- Snap it along the scored lines into 8 wedges and arrange them on the serving plate.
| Nutrient | Per serving |
|---|---|
| 239kcal | |
| 3g | |
| 14g | |
| 8g | |
| 27g | |
| 8g | |
| 0.7g | |
| 20mg |
Shortbread
Buttery Scottish shortbread with a tender, crumbly texture, made from butter, sugar and plain flour. Makes 8 wedges.
What you’ll doYou will cream butter and sugar until pale and fluffy, then work in flour and salt by hand until a smooth dough forms. Press it into an even round on a lined tray, prick it all over with a fork, and score it into wedges before baking. The shortbread needs about 25 minutes in the oven, then must rest on the tray for 10 minutes before you lift it onto a rack to cool completely.
Ingredients
- Unsalted butter130 g
- Caster sugar65 g
- Plain flour200 g
- Fine salt1 pinch