Recipe: Traditional Scottish Shortbread

Everything you want from a traditional Scottish Shortbread recipe … and with just four ingredients.

If you’re going to make shortbread, it should be legit.

Like an authentic Scottish version.

And the fact that we can do it with only four ingredients?

Even better.

Because this is that.

When the kids were with their Dad this weekend, I made good use of some quiet time and tackled a huge file of recipe clippings. Many were recipes I haven’t made yet, and many headed to the recycling bin, but I stumbled upon a handful of tried-and-true recipes that haven’t made it here.

Which means they only exist on a little scrap of paper.

And, well, that just won’t do.

So here we are.

I got this recipe years ago from a Scottish friend of the family, and honestly, it could not be simpler to make. And it tastes just the way shortbread should. Buttery, slightly crumbly, a bit of sweet, and all ’round perfection. Awesome to dunk in a cup of coffee or just eat as is.

It’s a recipe that you’ll find yourself making again and again and again.

Ready, set …

Traditional Scottish Shortbread

1/2 lb butter (not margarine)
1/4 cup sugar
1/4 cup cornstarch
2 cups flour

Cream together the butter and sugar. Add the cornstarch and flour until well blended. Spread in a lightly greased round 9″ pan. Sprinkle with a bit of sugar and prick it all over with a fork. Bake at 350 for 45 minutes.

Remove from oven and cut into slivers immediately. I usually get 16 pieces from one pan. Cool in pan before removing.