Traditional All-Butter Scottish Shortbread Cookies

In collaboration with Titan Travel’s 12 Days of Blogmas Campaign.

Scottish shortbread has to be, in my humble opinion, one of the best foodie things about Christmas in Scotland.  One of the main commercial Scottish shortbread producers make a whopping 40,000 tonnes of the stuff every year, and for good reason – we love it!

That crumbly buttery cookie pairs perfectly with a hot cup of chocolate, coffee, or even a warming dram of whisky, should you be needing your cockles warmed.

Another quintessentially Scottish sign that’s it’s Christmas is when the Edinburgh Christmas Market goes up. Stall after stall of local and European foods, crafts and a wide array of shopping lure folk from all over the country to the city for the six-week season of festive entertainment.

This market has been held for over 20 years now in the picturesque setting of East Princes Street Gardens. Open from 10am-10pm daily from the 17th November 2017 until the 8th of January 2018, this market really has something for everyone.

Edinburgh, Scotland’s capital city, is a popular tourist destination, and with its easily accessible international airport, it’s nae fuss at all to get to, no matter where you are in the world.

TITAN TRAVEL’S 12 DAYS OF BLOGMAS

Titan Travel, one of the UK’s leading travel companies, is hosting a 12 Days of Blogmas campaign featuring twelve of the UK’s leading bloggers – we’ve all been challenged to share a recipe inspired by one of Europe’s famous Christmas markets. Given that I live in Scotland, I had to pick Edinburgh’s Christmas Market – but do visit Titan Travel to see what the other bloggers have been creating for the 12 Days of Blogmas and perhaps have a wee browse of some holiday destinations for this winter.

SCOTTISH SHORTBREAD COOKIES

In the meantime, here’s a traditional Scottish shortbread recipe all the way from the Shetland Islands to whet your appetite. This recipe was given to me some time ago and it’s our favourite tried-and-true shortbread recipe. You can keep it really simple by mixing the ingredients and baking in an eight-inch square baking tin and then cutting the still warm giant cookie into fingers or squares, as pictured above. You could also if you wanted a crisper cookie, double bake them for an extra 15 minutes after you’ve cut them into fingers.

Alternatively, roll out the dough between two sheets of greaseproof paper, chill for half an hour and then cut into Christmas shapes.

Have you ever visited the Edinburgh Christmas Market? What did you think of it? Let me know in the comments!

Traditional All-Butter Scottish Shortbread Cookies

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A Christmas classic, these all-butter shortbread fingers are simple to make and taste delicious with a hot chocolate or a warming dram of whisky!

Traditional All-Butter Scottish Shortbread Cookies

Print Recipe

A Christmas classic, these all-butter shortbread fingers are simple to make and taste delicious with a hot chocolate or a warming dram of whisky!

Servings	Prep Time	Cook Time
24cookies	5minutes	25-45minutes

Servings	Prep Time
24cookies	5minutes

Cook Time

25-45minutes

Ingredients

• 225 grams unsalted butter
• 225 grams plain flour (all purpose flour)
• 60 grams self-raising flour
• 85 grams caster sugar plus extra, to sprinkle
• 85 grams cornflour

Servings: cookies

Units:MetricUS Imperial

Ingredients 225 grams unsalted butter 225 grams plain flour (all purpose flour) 60 grams self-raising flour 85 grams caster sugar plus extra, to sprinkle 85 grams cornflour Servings: cookies Units:MetricUS Imperial

Instructions

1. Preheat oven to 170 C/ 325 F and grease and line an 8-inch square baking tin.
2. Melt the butter in a small saucepan over a medium-low heat.
3. Sift together the remaining ingredients in a large bowl and pour in the melted butter.
4. Stir well to combine. Knead for a few seconds until it forms a soft dough and press into the base of the prepared tin. Prick the shortbread all over the top with the tines of a fork, sprinkle with caster sugar and bake in the centre of the oven for 25-35 minutes, until golden and crisp. While the shortbread is still warm, score out squares or fingers and leave to cool completely before removing from the tin.
5. Alternatively, roll out the dough between two sheets of greaseproof paper to a thickness of 1 cm. Chill in the refrigerator for half an hour and then cut the dough into your desired shapes. Sprinkle with sugar, prick with a fork and bake in the centre of the oven for 25 minutes, until crisp.
6. Store in an airtight tin.

This is a sponsored post written as a part of Blogmas campaign, in partnership with Titan. All Edinburgh Christmas Market photos copyright Robin Barclay (@fremlander on Instagram). Thank you for supporting the brands who make it possible for me to do what I love: mess up my kitchen and share recipe stories.