Scottish Shortbread

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.

Mix Dry Ingredients

Step 1

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.

Add Butter

Step 2

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.

Dough Mixed

Step 3

Add to pan & press down evenly. Use a rolling pin or glass to roll the 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,

Add To Pan

Step 4

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.

Prick with a Fork

Step 5

Bake until lightly golden brown on edges. Sprinkle sugar on top and shake pan side to side to distribute evenly then while still warm cut on the previously scored marks.

Bake

Step 6