Ingredients
Units
Scale
- 3 3/4 cups All-Purpose Flour/ Plain Flour
- Scant 1 cup Granulated Sugar/ Caster Sugar
- 1/4 Teaspoon Salt
- 12oz Cold Butter, I prefer salted but you can use unsalted
- 3-5 Tablespoons Granulated Sugar, for sprinkling on top
Instructions
- Preheat oven to 350F/180C and get a quarter sheet pan or 9"X13" pan out no need to grease it.
- In the bowl of a stand mixer fitted with a paddle attachment or a regular medium-sized bowl add the flour, sugar, and salt. Mix just to combine, then add the cold cubed butter. Mix on low/medium speed until the butter is mixed in and pea-size pieces of butter are left OR mix by using your hands to rub the butter into the dry ingredients. If you grab a handful of the dough you should be able to squeeze it in your hand into one piece.
- Transfer the dough to the pan and press down evenly. Use a rolling pin or glass to roll the shortbread dough to ensure it's tightly in the pan. Using a butter knife score the shortbread, basically marking the shortbread - you are not cutting all the way through, into whichever size pieces you want. Scoring up, down, and across. Prick all over with a fork. If your fork sticks and pulls some of the shortbread up then gently use your clean finger next to the fork as you press down to kind of hold the shortbread in place.
- Bake for approximately 35-45 minutes, or until lightly golden brown on edges. Once baked cool on a wire rack for 10 minutes. Sprinkle sugar on top and shake pan side to side to distribute evenly then while still warm cut on the previously scored marks. Once completely cool store them in an airtight container. Last for up to a week.
- Prep Time: 10
- Cook Time: 45
- Category: Dessert
- Method: Bake
- Cuisine: Scottish
