Rich, restrained Scottish-style shortbread made with high-fat butter and rice flour for a delicate sandy, crisp-then-melting texture.
RunicMidnight’s Scottish Shortbread
Rich, restrained Scottish-style shortbread made with high-fat butter and rice flour for a delicate sandy, crisp-then-melting texture.
Ingredients
- 227 g European-style unsalted butter 1 cup; softened but still cool; cultured/high-fat butter preferred
- 85 g confectioners’ sugar about 3/4 cup
- 1/2 tsp fine sea salt
- 200 g all-purpose flour
- 60 g white rice flour
- 1/2 tsp vanilla extract optional
Instructions
- Mix the butter, confectioners’ sugar, and salt on low speed just until completely smooth. Do not whip or intentionally incorporate air. Mix in vanilla, if using.
- Add the all-purpose flour and rice flour. Mix on low only until the mixture begins forming large clumps. It may initially appear too dry; do not add liquid.
- Bring the dough together gently by hand with only a few presses or kneads, minimizing gluten development.
- Press evenly into a parchment-lined 8-inch square or 8-inch round pan. Smooth the surface with the flat bottom of a measuring cup.
- Chill for 30 to 45 minutes. Meanwhile, heat the oven to 300°F (150°C).
- Score the chilled dough deeply into 24 fingers or 16 wedges and dock each piece several times with a fork.
- Bake for 40 to 50 minutes, until the top is very pale golden and the perimeter is slightly deeper gold. Do not brown heavily.
- Cool in the pan for 5 to 10 minutes, then cut completely through the score lines while the shortbread is still warm.
- Cool completely. For the best flavor and texture, store airtight overnight before serving.
Notes
Optional Demerara edge: Before baking, chill the formed dough until firm, very lightly moisten only the outside edge with water or melted butter, then press 2–3 tablespoons coarse Demerara sugar onto the edge. Keep the top mostly bare. This adds a sparkling caramel/toffee crunch while preserving the tender center. For the first batch, the plain version is recommended. High-quality butter matters substantially because butter is the dominant flavor.
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Source: PlaneLocket adaptation inspired by classic Scottish shortbread techniques and King Arthur Baking
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