Quick & Easy Scottish Shortbread Cookies for Your Afternoon Tea Party
These Scottish shortbread cookies will give you a jump start to setting up your High Tea menu. Super quick and easy to modify for larger or smaller groups. Don’t be afraid to experiment by adding flavors or ingredients. The more frequently you cook for a High Tea, the more comfortable you will get with adding your own flair and recipes to your menu.
This post is all about Scottish Shortbread!
Scottish Shortbread Cookies – Traditional Style
You may have seen a lot of shortbread cookies in your lifetime, but traditional Scottish Shortbread is served in wedges or rectangles with rows of holes puncturing the top.
Ingredients:
- 1 Cup Salted Butter
- 1/2 Cup All Purpose Flour
- 2 Cups Granulated White Sugar
Recipe:
Preheat oven to 350 degrees. In a mixing bowl cream together room temperature butter and sugar until smooth. Add in flour and mix together on medium setting until there are no more crumbles and a soft dough forms. (If you have some crumbles left after removing the dough from the bowl simply press them into the dough to incorporate them.
It is not necessary to grease your pie pan. With your fingers, press your shortbread dough into the pie pan and spread out evenly. It should be about 1 inch thick all around. Leave enough dough around the edges to pinch in a pie crust shape around the entire pan. Before placing in the oven, use a fork to create vent holes by pricking the dough about 20 times evenly throughout. These holes should be about 1/8″ inch into the dough.
Bake for 20 – 25 minutes, or until you notice a slight golden color to your shortbread. Remove from oven and score your cookie into 10-12 even pie slices. Let cool for 1 hour before removing from the pie pan.
Makes 10-12 wedge cookies
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This post was all about Scottish shortbread
