The Ultimate Shortbread
A Quick, Easy and Delicious Recipe for Scottish Shortbread
Ever since I was a little girl I loved baking. I loved being in the kitchen and cooking and making food. It’s something that’s a part of me today and it’s something that will always make me who I am. I have also always loved searching for my family. Even though I live in the United States now, my family had to come from somewhere. There’s so many parts of my ancestry that I don’t know about and I want to know it all.
When I learned that my family had Scottish ancestry, I immediately dove into research about their history. I went up as many lines as I could, trying to find out who I’m related to, what they did, and who they were. It got to the point where I printed off maps of Scottish clans to see where my ancestors walked and lived. To see who they knew and who else I could possibly be related to.
When I realized that I could come closer to my ancestor not only through my research, but through my baking, I knew I had to find some recipes. The first one I tried was this Scottish shortbread, and through a little more research, I found a divine shortbread recipe. I tweaked it a little bit and I knew I had to share it. My family history is so important to me, and by spending time doing what they may have done in their time, I feel closer them and have a better understanding of who I am and who they were. Enjoy the recipe!
Pre-baking note: You can use flour for rolling, but if you aren’t careful with the amount you are using, it can create a super dense and floury shortbread. I’ve found that if you use powdered sugar you can roll it easier without the risk of density. But either way works. 🙂
- 2 C flour
- 1/2 C powdered sugar (plus a little extra for rolling)
- 1 C butter, softened
- 1/4 tsp baking soda
- 1/2 tsp salt
- Bring butter to room temp. by bringing it out of the fridge for 20ish minutes
- Mix butter with powdered sugar until light and fluffy
- Add baking soda and salt
- Mix in flour by 1/2 cups until it is soft and crumbly
- Gather dough into a ball and press it together in your hands so it becomes solid
- Wrap in plastic wrap, press against counter so it flattens on the bottom and top and refrigerate for 30 minutes to 1 hour
- Dust rolling pin and clean counter with powdered sugar and roll dough to approx. 1/4 in thickness (at this point you should preheat the oven to 350°)
- Use a pizza cutter (or a knife) to cut into rectangles
- Use a fork to poke holes into the shortbread (to help with even cooking)
- Bake on parchment covered baking sheet for 20 minutes at 350°
- Move to cooling rack, cool completely and serve
If you want to find out more about your family history, go to https://www.familysearch.org/en/ to get started!
Check out my free bullet journal outline!