Scottish Shortbread. 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. Shortbread typically has a higher ratio of butter to flour, is baked at a lower temperature and has a dry, crumbly melt-in-your-mouth quality.

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. You can cook Scottish Shortbread using 6 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Scottish Shortbread

You need 3/4 cup of Butter.
You need 3/4 cup of Powdered Sugar.
It's 1 cup of Wheat Flour.
You need 1 tbsp of Milk Powder.
It's 1/4 tsp of Baking Powder.
Prepare 1 tsp of Vanilla Essence.

Traditionally Scottish shortbread is baked in either a rectangular or square slab and cut into fingers, as individual round biscuits, or in one large circle and cut into triangles. But you can cut them any shape you like and also use cookie stamps. Cream butter and sugar with mixer. Add flour and mix with a wooden spoon.

Scottish Shortbread step by step

In a mixing bowl take butter and powdered sugar. Mix well together to get creamy smooth mixture. Then add wheat flour, milk powder, baking powder and vanilla essence. Mix all to get soft smooth dough..
With the help of a rolling pin, roll the dough to a thin sheet. Cut in small rectangular shape and with the help of a fork make holes on it. Transfer it to the baking tray and bake at 180 degrees C for 15 minutes. Allow it to cool completely and keep in airtight container and enjoy..

Press into a jelly roll pan. Prick to bottom all over with a fork being sure the fork hits the bottom and the pricks are close together. Combine flours; gradually beat into creamed mixture. Cool completely on a wire rack. Baked in large rounds to resemble the sun and cut into wedges, shortbread is traditionally served in Scotland on winter solstice, Christmas, New Year's Eve, and New Year's Day.