Scottish or classic shortbread is a Christmas essential. Wrapped up with a bow, it makes the perfect edible gift for friends and family. Shortbread will keep for up to a month so it’s the ultimate make-ahead treat, so get baking now. Here’s our tips for how to make the perfect shortbread so you can enjoy delicate buttery biscuits every time.
How to make the perfect shortbread
Step 1: Start with chopped quality unsalted butter. This can be softened or cold from the fridge. Either way you will get a great result.
Step 2: Make sure you rub the butter into the flour well until the mixture is the consistency of fine breadcrumbs. See image below on how to do this by hand. If you’re still not confident or just looking for a cheeky shortcut, you can pop all ingredients in a food processor to do this. Too easy.
Step 3: Try not to over-handle the dough or use too much pressure when rolling out the dough as this may result in firmer shortbread that isn’t as beautifully crumbly.
Step 4: To refrigerate dough or to bake straight away, that is the question. There are different schools of thought on the resulting shortbread. If it’s a particularly warm day (as it can be during an Aussie summer), we recommend popping the dough in the fridge for 30 minutes before rolling out.
Now that you’ve got the basics, try out your new skills in these 3 shortbread recipes…
*DISCLAIMER: Western Star is a contributing recipe Partner at myfoodbook.com.au. This feature includes a mix of content sourced from Western Star and our own opinions. Find out more about the full range of Western Star products.