One of my absolute favorite treats to make for the holidays is shortbread. And I only use the recipe that has been passed down in my family for generations. Because it is easy to make and is absolutely delicious! This scotch shortbread recipe tastes absolutely amazing and is soft and buttery. Perfect for holiday baking.
I have tried many kinds of shortbread. It has been a favorite treat of mine for years. But I am extremely picky when it comes to what I consider a great shortbread. No matter how many I’ve tried I always prefer the scotch shortbread recipe that I learned from my grandmother. I like my shortbread to not be hard and to have a soft powdery layer of sweetness. Don’t get me wrong I won’t turn away a piece of Walker’s, Royal Dansk, or even a Lorna Doone. But nothing is quite as good as my grandmother’s shortbread.
Scotch Shortbread
Ingredients
- 2 C all-purpose Flour
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1 C shortening/lard/Butter Flavored Crisco
- 1/2 C powdered sugar
Instructions
- Pre-heat oven to 350F
- Combine dry ingredients in a medium bowl. Set aside.
- In a stand mixer or separate medium bowl cream shortening while adding sugar slowly.
- Add flour mixture to creamed sugar mixture and blend until clumps together. Don't over mix.
- Pat dough into 8X8 glass baking dish or large pie pan. I like to smooth the top if possible. You can also prick with a fork.
- Bake in the 350F oven for 25 min. or until slightly golden on top.
- Remove from oven and allow to cool and then cut. DO NOT EAT WHEN HOT! The top powdery layer is like lava and will stick to your mouth and continue to burn. (take it from someone who knows!) You can also put a sprinkle of sugar on top if desired.
Not All Scotch Shortbread Recipes are Created Equal
A traditional shortbread usually involves only 5 ingredients: flour, salt, baking powder, powdered sugar, and lard. But to get the right texture and taste they have to be in the right ratio.
This recipe is for those who enjoy a softer shortbread. I have tried some that tasted more like a hard pie crust. And I absolutely don’t care for that. If I wanted pie crust I’d make it.
I hope you enjoy this recipe! Definitely let me know how it turned out. I often use it as a gift for Christmas.
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My shortbread has 4 ingredients, no artificial flavoring but can be doozied up or down, depending on occasion. I adore shortbread!
Awesome! Yeah, ours the butter flavored crisco was definitely an addition made by my mother. I need to try making it with the lard. Shortbread is amazing!
I made these for my vegan boyfriend. He loved them and now want me to make them for him all the time!
I’m so glad!! They are definitely a favorite in my family. 🙂
If I want to make chocolate shortbread, can I just add cocoa powder to this recipe? I love the original recipe, btw!
Hey Nicole! This is such a great idea. I am going to do some experiments and see what I can come up with. I thought it might be as simple as replacing some of the flour with cocoa powder but my hubby pointed out that that might make it a little bitter. So I am going to experiment with changing the ratios of powdered sugar and flour to be replaced with cocoa powder. I will let you know what worked. And I may even post this as a new recipe. Thanks so much for this comment. You are so welcome!
“Combine dry ingredients”. Done. “Cream shortening in sugar”…. Where do I find the were sugar used for this recipe?
At the bottom of the ingredients list it says 1/2 c powdered sugar. Hope this helps. 🙂
It’s so soft. Didn’t harden at all. I did 20 mins extra in the oven and still the biscuit is too soft.
It’s meant to be softer than what most think of as shortbread. Traditional Scottish shortbread is not hard. I’m sorry you didn’t like the recipe. 🙁