Scottish Shortbread Cookies. Shortbread created by our biscuit experts with melt-in-the-mouth butteriness. Try our new Biscuits in the Buff, the perfect shortbread, made by biscuit experts. Zie er op uw best uit aankomend seizoen - het vieren van saamhorigheid in stijl.

You'll get miles of smiles when friends see these at an afternoon tea or a bridal shower. Sprinkle board with the remaining flour. Prick with fork and place on ungreased baking sheets. You can cook Scottish Shortbread Cookies using 4 ingredients and 4 steps. Here is how you cook it.

Ingredients of Scottish Shortbread Cookies

It's 5 sticks of butter, unsalted at room temperature.
It's 1 1/4 cup of sugar.
It's 1/4 tsp of salt.
You need 5 cups of flour.

Shortbread is one of the most famous Scottish cookies. It's eaten around Christmas and is also an essential part of Hogmanay, the traditional Scottish New Year. Made with a lot of butter, this was considered a special treat when butter was a luxury item. How to freeze Scottish shortbread: Allow the cookies to cool completely.

Scottish Shortbread Cookies instructions

Cream together butter and sugar. Mix in flour and salt. Dough will look crumbly..
Pour entire bowl onto a cookie sheet. Spread out evenly over the entire sheet, pressing down, almost like making a crust. Should be about 1/2" high. Poke every 2 inches with a fork..
Place in oven at 275 degrees F for an hour, until slightly golden brown..
Let cookies cool on the baking sheet for about 10 minutes. Cut into squares or diamonds. A pizza cutter works great..

Wrap cooled cookies (a few at a time) tightly with plastic wrap. Then wrap again in foil for an added layer of airtight protection. Stash the foil-wrapped cookies in large plastic freezer bags or storage containers. " Shortbread is a biscuit traditionally made from one part white sugar, two parts butter, and three parts flour. Scottish Shortbread Tips Are shortbread and butter cookies the same? While both have a higher proportion of butter in their recipes, butter cookies contain more sugar and flour, are baked at a higher temperature and tend to hold their shape when baked.