This is day number 8 our 14 Days of Cookies blog series! Today we’ve got a classic Scottish shortbread recipe. Reduce the sugar, for something more traditional. See the notes at the end of the recipe. On April 1st ABW Appliances will be hosting our 4th annual Kelly’s Cookie Challenge, a cookie baking competition with the goal of raising money for charity. Tickets are only $20 per person. Get yours today!
This year we are thrilled to be partnering with the King Arthur Flour company. Starting this year the OFFICAL flour of Kelly’s Cookie Challenge! All of the recipes featured in this blog series is provided courtesy of King Arthur Flour. Enjoy!
For more incredible recipes please visit the recipe section of the King Arthur Flour website. You can buy their fantastic book, The King Arthur Flour Cookie Companion, along with many other books, baking supplies, and kitchen tools at their online store. Check them out!
Classic Scottish Shortbread
- 1cupunsalted butterat room temperature
- 3/4cupconfectioners' sugar
- generous 1/2 teaspoon salt*
- 1cupoatstraditional or quick
- 1 1/2cupsKing Arthur Unbleached All-Purpose Flour
- *If you use salted butterreduce the salt to 1/4 teaspoon
- Preheat the oven to 350°F. Lightly grease an 8" round cake pan.
- The easiest way to make the dough is in a food processor. Place all of the ingredients into the work bowl, and process to make a smooth, sticky dough.
- If you don't have a food processor, grind the oats in a blender before using. If you don't have a blender or food processor, use quick oats, rather than traditional. Combine the oats with the remaining ingredients, and mix until smooth.
- Press the dough into the prepared pan, and score it into 16 wedges. A knife or baker's bench knife, dipped in water between cuts, is the tool to use here.
- Bake the shortbread for 35 to 40 minutes, until it's firm and golden brown. Remove it from the oven, and after 5 minutes turn it out of the pan onto a piece of parchment, or a clean work surface. Cut all the way through the score marks to make wedges. Place them on a rack to cool completely.
For more traditional shortbread, reduce the sugar to 1/2 cup. The Scots generally prefer their shortbread less sweet.