Traditional Scottish Shortbread

Traditional, Pale &Crumbly Method

Many Scottish bakeries bake shortbread at a lower temperature to keep it pale and crumbly.

1. 160–170 °C conventional (140–150 °C fan)
2. Dice the butter and place it into the bowl of a mixer along with the plain flour and caster sugar. Using the paddle beater attachment, mix on low speed until the mixture comes together to form a dough. This will take some time — resist the temptation to overwork it.
3. Turn the dough out onto a clean surface. Take a couple of large handfuls at a time and knead very lightly just to bring it together.
4. Roll the dough into a long sausage shape, approximately 5–7.5 cm (2–3 inches) in diameter.
5. Wrap tightly in cling film and chill overnight until very firm.
6. Once chilled, slice into rounds (or rectangles), approximately 3 cm (1¼ inch) thick.
7. Place 12 rounds evenly spaced onto a baking tray lined with parchment.
8. Use a fork, a skewer or a toothpick to create "dockers" on the top of the shortbread. This prevents shortbread from puffing up too much and allows steam to escape. 
9. Bake until light golden brown, about 18–25 minutes, depending on thickness.
10. Remove from the oven and, while still warm, cover generously with caster sugar. Once cooled, dust off the excess sugar before serving.

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Golden Method

1. Preheat the oven to 180 °C (160 °C fan).
2. Dice the butter and place it into the bowl of a mixer along with the plain flour and caster sugar. Using the paddle beater attachment, mix on low speed until the mixture comes together to form a dough. This will take some time — resist the temptation to overwork it.
3. Turn the dough out onto a clean surface. Take a couple of large handfuls at a time and knead very lightly just to bring it together.
4. Roll the dough into a long sausage shape, approximately 5–7.5 cm (2–3 inches) in diameter.
5. Wrap tightly in cling film and chill overnight until very firm.
6. Once chilled, slice into rounds approximately 3 cm (1¼ inch) thick.
7. Place 12 rounds evenly spaced onto a baking tray lined with parchment.
8. Bake until light golden brown, about 18–25 minutes, depending on thickness.
9. Remove from the oven and, while still warm, cover generously with caster sugar. Once cooled, dust off the excess sugar before serving.