Scottish Shortbread

Recipe View 5 mins Gather all ingredients and ensure the butter is softened. (5 minutes)

Recipe View 10 mins Preheat your oven to 325°F (165°C). (10 minutes)

Recipe View 5 mins In a large bowl, cream together the softened butter and packed brown sugar until light and fluffy. This may take 3-5 minutes using an electric mixer, or slightly longer by hand. (5 minutes)

Recipe View 3 mins Gradually add 3 to 3 3/4 cups of the flour to the butter mixture, mixing until just combined. Be careful not to overmix. (3 minutes)

Recipe View 5 mins Lightly flour a clean work surface with the remaining flour. Turn the dough out onto the floured surface and knead gently for about 5 minutes, adding a little more flour if needed to create a soft, pliable dough. (5 minutes)

Recipe View 10 mins Roll out the dough to a 1/2-inch thickness. Use a sharp knife or cookie cutter to cut the dough into 3x1-inch strips or desired shapes. (10 minutes)

Recipe View 5 mins Prick each shortbread cookie several times with a fork. This prevents them from puffing up during baking. Place the cookies on ungreased baking sheets, leaving a little space between each. (5 minutes)

Recipe View 25 mins Bake in the preheated oven for 20 to 25 minutes, or until the edges are lightly golden brown. (25 minutes)

Recipe View 10 mins Let the shortbread cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)

Recipe View Optional: Once cooled, dip the shortbread in melted chocolate for an added layer of decadence.