Hello and welcome to you in the kitchen with Matt.
I am your host, Matt Taylor.
Today I am going to show you how to make
classic Scottish shortbread.
I love shortbread.
It's really easy to make.
Traditional shortbread only takes three ingredients one
part sugar, two parts butter, and three or four
parts of flour.
Really easy.
Some more modern recipes will add a little bit of
vanilla extract, or also they'll add a little pinch
of salt, especially if the butter doesn't have salt.
And sometimes they will add cornstarch.
But this is just the basic traditional three
ingredient Scottish shortbread.
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Let's get baking.
Down below in the description box to find a list of the
ingredients and their amounts.
Begin by preheating the oven to 300 degrees Fahrenheit or right
around 150 Celsius.
Now, you can use a food processor for this, or you
could use like a stand mixer or hand mixer.
But I'm going to show you the hand method.
So I have a medium bowl here and I'm going to add in one
half cup of softened butter.
Can I use I always use unsalted butter when I bake, but you can
use salted butter, of course.
And then I'm going to add one fourth cup of white
granulated sugar, and we're going to just kind of mix
this together, kind of cream it together.
Butter on the sugar.
All right, now let's add in the flour.
This is one cup of flour and this is a half recipe.
I didn't want to make a full recipe.
This will make right around
8 to 12 cookies, depending on the size or biscuits, if you
want more than just double the recipe.
And that would be one half cup of sugar, one cup of butter,
and then two cups of flour.
So we're just going to come in here with a fork and just kind
of mix this all together or you can use your pastry blender.
Going here.
I kind of was pushed around and we're cutting the butter in
with the flour.
Okay.
We can just come in here with clean hands and just
also wear gloves if you want.
I like that.
There we go.
Now, what I want to do is I have this candy bar pan or
granola bar pan, and this works great.
I love using this for my shortbread cookies.
You can use a different kind of pan if you want.
You don't have to use this, and I'm just going to take an
equal amount
and just kind of push this in here.
I usually can get about eight of this size and then I want to
come in with the back of a spoon
and kind of press it down.
Or you can use like a small.
Cake spatula.
And again, you don't have to use any sort of candy bar or
granola bar mode.
You can just shape it by hand and put them on the cookie
sheet if you want.
Or you can put them in like a like small bread loaf pans and
you can just cut them after.
Totally up to you.
And now come in with, like a wooden skewer or a toothpick,
and we're going to poke holes all around in these.
And that's a lot of times you'll see holes in the cookie
that it's not just for decoration.
It's so when these bake, they'll bake more evenly and
like the holes will allow steam to come out and it helps
prevent these from bubbling.
All right.
So poke holes in it and then into the oven, it goes again,
300 degrees Fahrenheit or 150 Celsius.
And we're in a bake for between 20 to 35 minutes until they're
lightly golden brown onto that step.
And when they come out of the oven, they will look
something like this.
Just let them cool for 15 to 20 minutes.
And if you wanted to, you'll notice these ones,
the holes that I poked in, they just kind of
kind of melted together as it cooked.
And so what I did is I went right and they came out of the
oven because I wanted the holes to have that little hole look,
which is the classic look for shortbread.
And I just went in and poked the holes again
with the toothpick.
So you can just leave it like this or you can go and poke the
holes in if you want.
So there you go.
And then once the cookies have cooled or the biscuits, I can
just take them out of my
molds here and they will be fairly soft depending on how
long you bake them.
And so sometimes they can break coming out of the mold
and that is one of them.
So in my oven, these took right around 30 minutes
for this size and they will form firm up more as
a core completely.
These are still slightly warm.
And there you go.
That is how you make traditional Scottish shortbread
super easy to do.
Only three ingredients.
If I can do it, you can do it.
I'm Matt Taylor.
This has been another episode of In the Kitchen with Matt.
Thank you for joining me, as always.
If you have any questions, comments or requests, put them
down below and I'll get back to you as soon as I can.
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my other videos.
Take care.
Time for me to dive into one of these.
Oh, yeah.
Grab this one right here.
Mm hmm.
Hmm.
So good.