Few treats capture the spirit of Scotland quite like shortbread. With its irresistibly crumbly texture and rich, buttery flavor, Scottish shortbread is more than just a biscuit—it’s a bite of history, culture, and warm hospitality. Whether you’re wandering the cobbled streets of Edinburgh or cozying up in a Highland cottage, no trip to Scotland is complete without sampling this iconic delicacy.
Shortbread’s story begins in medieval Scotland, evolving from “biscuit bread”, which was leftover bread dough dried out in the oven and sweetened with sugar to create a crisp, hard biscuit. Over time, as butter became more available, it replaced yeast, transforming the humble rusk into the luxurious shortbread we know today. The treat gained royal favor in the 16th century and was once a luxury reserved for special occasions like weddings and Christmas, but is now enjoyed daily from grand hotels to humble bakeries, often beautifully wrapped in tartan. And nothing pairs better with a cup of Scottish tea than a crumbly piece of shortbread enjoyed amidst breathtaking scenery. Soak up the views with us and have a bite… Slàinte mhath (to your good health)!
Get The Recipe
To create these treats from the comfort of your home, try this recipe (makes about 20 pieces):
Ingredients:
1 cup of unsalted butter, softened
1/2 cup of granulated sugar
2 cups of all purpose flour
pinch of salt
Step by Step:
1. Preheat your oven to 325°F and line an 8-inch square baking pan with parchment paper.
2. Cream the Butter and Sugar: In a large bowl, cream together the butter and sugar until the mixture is smooth and light in color. This will take about 3-5 minutes of mixing.
3. Add the Dry Ingredients: Sift together the all-purpose flour and salt. Gradually add the dry ingredients to the butter mixture, stirring to combine. The dough should be soft but not sticky.
4. Shape the Shortbread: Turn the dough onto a lightly floured surface and roll it out to about ½-inch thick to cut the dough into fingers.
5. Bake the Shortbread: Place the shaped shortbread on the prepared baking tray and bake for 30-35 minutes or until the edges are lightly golden brown. The center should remain pale.
6. Cool and Serve: Once the shortbread is baked, remove it from the oven and let it cool on the tray for a few minutes before transferring it to a wire rack to cool completely. This allows the shortbread to set and firm up.
7. Optional Sweetness: You can sprinkle a little extra sugar on top of the shortbread for a sweet finish or dip the ends of the shortbread in dark chocolate for an extra indulgent treat.
One of the most iconic shapes of shortbread is the Scottish shortbread finger, but it can also be baked into rounds or wedges, depending on personal preference. Today it is considered the national biscuit of Scotland, and it’s enjoyed by locals and visitors alike. This simple yet delicious treat reflects the heart of Scottish cuisine: it’s about using the best, most straightforward ingredients to create something that feels luxurious without being fussy. Whether served alongside a cup of tea in Edinburgh or as a snack while walking in Scotland’s beautiful landscapes, shortbread remains a symbol of Scottish hospitality (and a tasty tradition)!
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