Grammy's Kitchen · Shortbread · Scottish Shortbread Cookies
One of 67 shortbread recipes we measured
from therecipecritic.com
3 cooks on therecipecritic.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.
| this recipe | typical | |
|---|---|---|
| fat | 95% | 86% |
| total sugar | 42% | 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.
| 240 g | 2 cups all-purpose flour |
| 100 g | 1/2 cup granulated sugar |
| 1 pinch salt | |
| 227 g | 1 cup high quality unsalted butter, (room temperature) |
Method: 5 steps, published by therecipecritic.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I have made this several times in the last few weeks. I used to make digestive biscuits to enjoy with our afternoon cup of tea but these shortbread biscuits are our new favorite. Today I baked up a batch in a 9" dia tart tin with a removable base which mad” — a cook, 5.0★
“This is such a breeze to make, thank you so much. I actually used 1/2 cup rice flour in the equation. Made them for christmas treats for the creche ladies - lots of ooohhs + aaahhhs.” — a cook, 5.0★