Name: Scottish Shortbread Biscuits recipe by Trisha Rudra at BetterButter
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8
Ingredients: Salted Butter – 170 gm (I have used 100 gm Amul butter and 70 gm Amul Lite margarine); Sugar – 85 gm; Vanilla extract – 1 tsp (optional); All-purpose Flour – 3/4 cup; Wheat flour – 1 cup; Milk powder – 2 tbsp (10 gm approx, optional)

ABOUT Scottish Shortbread Biscuits RECIPE

Originating from Scotland, and popular all across Britain (and now all over the world), shortbread is traditionally made from one part sugar, two parts butter and three parts flour. But modern-day shortbread use more than 3 ingredients sometimes; rice flour or wheat flour is added often to bring new textures, cornstarch or cornflour often makes an appearance too, and granulated white sugar is often mixed with powdered/icing or brown sugar. Flavouring like vanilla, or fill-ins like seeds or nuts can also be added.

Ingredients Serving: 8

Salted Butter – 170 gm (I have used 100 gm Amul butter and 70 gm Amul Lite margarine)
Sugar – 85 gm
Vanilla extract – 1 tsp (optional)
All-purpose Flour – 3/4 cup
Wheat flour – 1 cup
Milk powder – 2 tbsp (10 gm approx, optional)

Instructions

Preheat oven to 150 C or 300 F.
Start by chilling the butter until it is rock-solid. This will ensure a flaky, crumbly biscuit.
In a large bowl, grate the frozen or chilled butter, and add the flour and sugar, as well as the vanilla and milk powder.
Now using the tips of your fingers, rub in the butter with the flour and sugar mixture until it resembles coarse breadcrumbs.
Grease a 9 inch tart pan, preferably with a removable bottom, or a 9 inch spring-form pan very well.
Mix your dough until it just about comes together, but DO NOT turn it into a dough.
Pick up segments and start patting them down inside your tart pan until all of it is gone in smoothly.
Use your fingers and the back of your hand to smooth the top out evenly. Now using a knife, gently score the biscuit base into 8 or 16 wedges
Using a fork or a dowel, cake tester or toothpick, poke holes on top of the biscuit base (this will help air pass through them).
Bake the shortbread for 40 to 50 minutes, or until it turns a light biscuit-colour and the edges begin to darken. (it took me 48 minutes).
Remove from oven, and while still hot, run a knife over the scoring deeply.
Let cool in pan for 10 minutes, and then de-mould very carefully. Store in air-tight container for up to 2 weeks or more

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