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Classic Scottish Shortbread

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Classic Scottish Shortbread Recipe

Because of its climate, Scotland's national grain has traditionally been the oat. This shortbread recipe is a toast to this tradition, using ground oats in addition to the standard all-purpose flour to create thick slabs of shortbread with crumbly/crunchy texture and delightfully nutty/buttery flavor.

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At a glance

Prep
Bake
Total
Yield
16 shortbread wedges

Ingredients

Choose your measure:

  • 1 cup unsalted butter, at room temperature
  • 3/4 cup confectioners' sugar
  • generous 1/2 teaspoon salt*
  • 1 cup oats, traditional or quick
  • 1 1/2 cups King Arthur Unbleached All-Purpose Flour
  • *If you use salted butter, reduce the salt to 1/4 teaspoon

Instructions

  1. Preheat the oven to 350°F. Lightly grease an 8" round cake pan.
  2. The easiest way to make the dough is in a food processor. Place all of the ingredients into the work bowl, and process to make a smooth, sticky dough.
  3. If you don't have a food processor, grind the oats in a blender before using. If you don't have a blender or food processor, use quick oats, rather than traditional. Combine the oats with the remaining ingredients, and mix until smooth.
  4. Press the dough into the prepared pan, and score it into 16 wedges. A knife or baker's bench knife, dipped in water between cuts, is the tool to use here.
  5. Bake the shortbread for 35 to 40 minutes, until it's firm and golden brown. Remove it from the oven, and after 5 minutes turn it out of the pan onto a piece of parchment, or a clean work surface. Cut all the way through the score marks to make wedges. Place them on a rack to cool completely.
  6. Yield: 16 shortbread wedges.