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Scottish Shortbread

Hello all! I'm back with another tea-inspired recipe! After a friend bought my husband Scottish Shortbread, and we were unable to find them around us, I decided to make my own. This shortbread is super simple, uses few ingredients, and comes together relatively quickly. Enjoy!  

Scottish Shortbread

Adapted from: Taste of Home



  • 2 cups (4 sticks) butter
  • 1 cup brown sugar, packed
  • 4-5 cups flour
  • 1 teaspoon vanilla


  • Preheat oven to 325 degrees and line cookie sheets with parchment paper.
  • In a stand mixer, mix together butter and brown sugar until light and fluffy, about 5 minutes.
  • Add in vanilla and 4 cups flour. Mix until well combined.
  • Sprinkle surface with flour and turn dough out onto surface. This dough is very light and sticky, so make sure everything is well floured. Flour the top of the dough and knead until it's still light, but doesn't stick to your hands quite as much. This may use up to 1 more cup of flour.
  • Roll the dough into a rectangle, about 1/2 - 3/4 inch thick. Cut out rectangles, about 3-4 inches by 1 inch. You can make any size you want really, but this ideal for dipping in tea or coffee.
  • Transfer cut out dough to prepared cookie sheets and prick with fork. Have fun and make patterns!
  • Transfer cookie sheets to freezer for 10-20 minutes (this is optional, but I think it helps the shortbread keep their shape).
  • Bake for 20-25 minutes. The shortbread should be just starting to brown. Make sure the shortbread actually start to brown or else they'll be slightly undercooked. However, you also have to make sure they don't burn, so start watching closely around 20 minutes.
  • Take out of oven and let the shortbread cool.

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