Scottish Shortbread

Using the 3:2:1 ratio to make shortbread couldn’t be easier. They come together super fast and you can make as little it as much as you want using that formula. The 3:2:1 ratio is one part sugar, two parts butter and three parts flour, so I realllly recommend using a scale to weigh your ingredients on this one so your ratios are correct. Try to opt for the best quality butter you can get. I used Gay Lea’s Baker’s Gold which has an 84% milk fat. This allows for a richer and flakier cookie, so it’s a must imo.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pre-heat your oven to 300 degrees F and line a 9x9 square tray with parchment paper.

Step 2

2. Using a stand mixer with a paddle attachment or a hand mixer, add in the butter, vanilla, salt and sugar into a bowl and beat on medium-high speed till creamed and smooth, about 2-3 minutes.

Step 3

3. Sift in about a thrid of the flour and corn starch into the butter mixture and then mix on low to incorporate together. Do this two more times.

Step 4

4. Increase the speed to medium and beat until the dough comes together.

Step 5

5. Press the dough into the prepared baking pan and dock the surface with a skewer or fork

Step 6

6. Bake for 45-50 mins or until lightly browned on the edges

Step 7

7. Remove from the oven and place the pan on a cooling rack. Allow the shortbread to cool for 10 minutes.

Step 8

8. After the 10 minutes the shortbread will still be a little warm, remove from the pan and cut the shortbread into little bars.

Step 9

9. If you want the holes to be more pronounced, now would be the time to re-poke the dough as well.

Step 10

10. Place the cut cookies back on the cooling rack till the cookies are cooled completely and enjoy!