Kittencal’s Melt-In-Your-Mouth Scottish Shortbread

There’s a certain magic in the simplicity of shortbread, a humble biscuit that speaks volumes with just a few, high-quality ingredients. For me, the scent of butter warming in the oven instantly transports me back to my grandmother’s kitchen, where the aroma of baking shortbread was a frequent, comforting presence. She wasn’t a professional baker, but her shortbread, particularly the one inspired by Kittencal’s recipe, was legendary – a perfect balance of crumbly texture and rich, buttery flavor that truly melted on the tongue. Each golden piece felt like a little hug, a testament to the power of good ingredients and time-honored tradition.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Total Time: 35-40 minutes
• Servings: 25
• Yield: 1 x 8-inch square pan or 9-inch pie plate
• Dietary Type: Vegetarian

Ingredients

The success of this shortbread, as with any truly great shortbread, hinges on the quality of its components. Opt for the finest salted butter you can find; it’s the star of the show and its richness will permeate every bite.

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar, plus 2 tablespoons granulated sugar
• ¾ cup salted butter, softened
• ¾ – 1 teaspoon pure vanilla extract
• ¼ teaspoon almond extract (optional)

Equipment Needed

• 8 x 8-inch baking dish or a 9-inch pie plate
• Mixing bowl
• Spatula or wooden spoon
• Oven
• Cooling rack
• Fork (for pricking holes)

Instructions

This shortbread comes together with surprising ease, requiring little more than your hands and a bit of patience. The method is designed to create that signature tender, crumbly texture.

1. Begin by preparing your oven and your baking vessel. Set your oven to 300 degrees F (150 degrees C). Position an oven rack to the second-lowest slot in your oven; this ensures even heat distribution for a beautifully golden result. Next, lightly butter an 8 x 8-inch baking dish or a 9-inch pie plate. This prevents sticking and ensures the shortbread releases cleanly after baking.

2. Now, it’s time to bring the dough together. In a medium-sized mixing bowl, combine the all-purpose flour and the ½ cup of granulated sugar. Add the softened salted butter to this mixture.

3. Using your clean hands, blend all the ingredients together until they are well combined. This is a crucial step for achieving the right texture. You’ll notice the mixture will start to come together, forming a stiff, cohesive dough. Don’t be alarmed by its firmness; this is exactly what you want. You’re essentially working the butter into the flour and sugar until it resembles coarse breadcrumbs that are just beginning to clump.

4. Once the dough has formed, press it evenly into your prepared baking dish or pie plate. Aim for a uniform thickness across the entire surface. This consistency is key to ensuring the shortbread bakes evenly.

5. Before it goes into the oven, prick holes all over the surface of the dough using a fork. This simple step allows steam to escape during baking, preventing the shortbread from puffing up unevenly and contributing to its characteristic texture.

6. Now, bake for approximately 25 to 30 minutes. You are looking for the edges to turn a beautiful, golden-brown hue. The center might still appear slightly pale, but the golden edges are your cue that it’s ready. Keep a close eye on it, as oven temperatures can vary.

7. The moment the shortbread emerges from the oven, it’s time for a crucial step. While the shortbread is still warm, slice it into squares or wedges if you’ve used a pie plate. This is much easier to do while the shortbread is pliable; attempting to cut it once it has cooled completely can result in crumbling.

Expert Tips & Tricks

The original recipe notes the importance of resting the shortbread to allow flavors to ripen, and I wholeheartedly agree. While the temptation to dive in immediately is strong, giving this shortbread a day or two can elevate its flavor profile significantly. The subtle sweetness and buttery notes become more pronounced and integrated.

For an even finer texture, you can sift the all-purpose flour before measuring it. This introduces a bit more air and helps prevent a dense shortbread. If you find your butter is too soft to work with, you can briefly chill the dough for about 15-20 minutes before pressing it into the pan.

Serving & Storage Suggestions

This shortbread is a delightful treat on its own, perfect with a cup of tea or coffee. For a more elegant presentation, serve it alongside fresh berries or a dollop of lightly whipped cream.

To store, ensure the shortbread has cooled completely. It will keep well in an airtight container at room temperature for up to a week. The flavor actually improves after a day or two, as mentioned, so don’t be afraid to let it sit. If you need to store it for longer, it can also be frozen for up to three months. Thaw at room temperature before serving.

Nutritional Information

While shortbread is a decadent treat, understanding its components can help in moderation. The following is an estimated nutritional breakdown.

Nutrient	Amount per Serving	% Daily Value
Calories	96 kcal
Total Fat	5.6 g	8%
Saturated Fat	3.5 g	17%
Cholesterol	14.6 mg	4%
Sodium	39.4 mg	1%
Total Carbohydrate	10.8 g	3%
Dietary Fiber	0.2 g	0%
Sugars	5 g	20%
Protein	0.8 g	1%

Note: These values are estimates and can vary based on specific ingredient brands and exact measurements used.

Variations & Substitutions

The beauty of shortbread lies in its adaptability. While this recipe is pure classic, here are a few ways you might introduce your own touch:

• Brown Sugar Shortbread: For a richer, caramel-like flavor, replace the granulated sugar entirely with light or dark brown sugar. You might find the texture slightly chewier, which can be a delightful variation.
• Citrus Zest: A tablespoon or two of finely grated lemon or orange zest added with the dry ingredients can provide a bright, fragrant lift.
• Chocolate Drizzle: Once cooled, a drizzle of melted dark or white chocolate can transform this simple shortbread into a more indulgent dessert.

FAQs

Q: What is the best quality butter to use for this shortbread?
A: For the most authentic and delicious result, use a high-fat, good-quality salted butter. Brands that emphasize a creamy, rich flavor will yield the best shortbread.

Q: Why is my shortbread not as crumbly as I expected?
A: This can often happen if the dough is overmixed or if too much flour is used. Ensure you are blending until just combined and aim for a stiff, but not tough, dough.

Q: Can I use unsalted butter instead of salted butter?
A: Yes, you can. If you opt for unsalted butter, be sure to add a pinch of salt (about ¼ teaspoon) to the flour mixture to compensate for the lost saltiness.

Q: How important is the almond extract?
A: The almond extract is optional but highly recommended. It adds a subtle, sophisticated depth that beautifully complements the buttery flavor without making it overtly almond-y.

Q: Why should I let the shortbread ripen for a few days?
A: Allowing the shortbread to rest for a couple of days allows the flavors to meld and deepen. The buttery richness and sweetness become more pronounced, resulting in a more complex and satisfying taste.

Final Thoughts

Kittencal’s Scottish Shortbread is more than just a recipe; it’s an invitation to experience the pure joy of simple, quality baking. It’s a testament to how a few well-chosen ingredients, treated with respect, can create something truly extraordinary. Whether you’re enjoying a quiet moment with a cup of tea or sharing it with loved ones, this melt-in-your-mouth shortbread is sure to become a cherished favorite. Don’t hesitate to bake a batch and discover its magic for yourself – I promise, it’s worth every buttery crumb.