Grammy's Kitchen · Shortbread · Amazing Scottish Shortbread
One of 67 shortbread recipes we measured
It ranks #4 of 67 for browning depth among the shortbread recipes we compared. 30 cooks on www.melskitchencafe.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.
| this recipe | typical | |
|---|---|---|
| fat | 109% | 86% |
| total sugar | 72% | 56% |
| salt | 0% | 1% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 452 g | 4 sticks salted butter (room temperature) |
| 13 g | 1 tablespoon vanilla extract |
| 300 g | 1 1/2 cups powdered sugar |
| 300 g | 2 1/2 cups all-purpose flour |
| 114 g | 1 cup cake flour |
| 2 g | 1/4 teaspoon salt |
Method: 7 steps, published by www.melskitchencafe.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made these at Christmas...and now about every two weeks since! Absolutely love the taste, texture and melt-in-your-mouth goodness. I lived in Scotland for many years and these delicious shortbread cookies could hold their own against the originals, for sur” — a cook, 5.0★
“Wonderful recipe! A very easy way to bake them is to cool the dough, form into little balls, and then press slightly with a fork. After they cooled, I dipped them in semi sweet chocolate and then chocolate sprinkles. They look so fancy and taste so delicious.” — a cook, 5.0★