Quick & Easy Scottish Shortbread Cookies for Your Afternoon Tea Party

Scottish Shortbread Recipe Instructions

Mix In Your Dry & Wet Ingredients

Preheat oven to 350 degrees. Put room temperature butter and granulated sugar into a mixing bowl. You’re going to mix the two ingredients together until you get a smooth texture.

Now that the texture is smooth, you’ll want to add your flour into the mixture. Combine the ingredients together until there are no more crumbles, and soft dough begins to form. If you are using an electric mixer, you will have the machine set to medium speed. Should you have some crumbles leftover after removing the dough from the bowl, simply press the extras into the dough to incorporate them.

Transfer Dough Into The Pie Pan

With this recipe, it is not necessary to grease your pie pan. With your fingers, press your shortbread dough into the pie pan and spread out evenly. The layer you press into the pan 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.

Use The Fork, Anakin!

You’re almost ready to put this into the oven! But first, you’re going to need a fork! Yes, a fork! Use your fork to create vent holes by pricking the dough about 20 times evenly throughout the layered dough. 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 slice your cookie into 10-12 even pie slices. Let cool for 1 hour before removing from the pie pan.

Voila! Eat and enjoy at your next tea party! This recipe makes approximately 10-12 wedge cookies!