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Video:How to Make Scottish Shortbread

with Elaine Lemm

Traditional Scottish shortbread is so quick and easy to make. Watch this how-to video from About.com to see an authentic recipe that's easy to replicate.See Transcript

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Transcript:How to Make Scottish Shortbread

Hi, I am Elaine Lemm for the British and Irish food site and today I'm going to show you how to make a traditional Scottish shortbread.

Ingredients for Making Scottish Shortbread

  • 2 ¼ sticks/225g butter
  • Tiny pinch of salt
  • ½ cup/110g fine/caster sugar , plus extra for sprinkling
  • 2 cups/225g all-purpose/plain flour, plus extra for dusting
  • 3 ½ oz/100g cornstarch /cornflour

Instructions for Making Scottish Shortbread

To start our shortbread, into the mixer I'm going to put the butter and the sugar and a tiny pinch of salt. Now if you don't have a mixer don't worry about it, you can do this by hand with a hand whisk or you can even use a fork. What I want to do is mix the butter into the sugar until it's really light and fluffy.

That's lovely and creamy so I'm just going to scrape down the sides of the bowl and into there goes the corn flour and the flour. I'm just going to give this a quick mix now, you don't want to overwork this dough too much so it's just a very quick mix with the mixer.

Preparing Scottish Shortbread for Baking

We need a little bit of flour onto our board, then lift out this lovely soft, buttery dough. Then just very quickly and lightly, don't overwork this dough, just knead it a little bit, just to bring it together.

You can if you want to, roll this out by hand by using two sheets of greaseproof paper, put the dough between them and roll it out. Or you can press this into a grease baking tin, and if you're lucky enough to have a traditional shortbread mould, take the dough and simply press it into the mould. Then we need to prick it all over with a fork, and finally we sprinkle it with the remaining castor sugar.

Baking Scottish Shortbread

This now needs to go into the oven at 170 degrees Celsius for about 40 minutes or until it's lovely and golden brown.

And there we have our lovely delicious Scottish shortbread. This now needs to be left in the mould until it is completely cold. So our shortbread is completely cold so now it's time to turn it out, and for that I'm going to use this board on top and then just flip it over, and…lovely! All that's left now is to cut this into pieces and serve.

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