Scottish Shortbread - Prepare from Scratch

      While we still aspire to obtain the Laing family’s shortbread recipe, we drew inspiration from their product to craft a delightful alternative. Similar to other classic Scottish shortbread recipes, we incorporated a bit of rice flour to make the dough more tender. The flavors are enhanced by richer European-style butter, a hint of vanilla, and a dash of salt. Remember to dock the cookies, as this technique gives them the traditional shortbread appearance and ensures even baking without air pockets.

      Yields 24 cookies

      1 cup (227 grams) unsalted butter, softened

      ½ cup (100 grams) plus 2½ tablespoons (30 grams) granulated sugar, divided

      ½ teaspoon (2 grams) vanilla extract

      2 cups (250 grams) all-purpose flour*

      ½ cup (80 grams) white rice flour*

      1 teaspoon (3 grams) kosher salt

      Spray a 9-inch square baking pan with baking spray containing flour. Line the pan with parchment paper, allowing some paper to hang over the edges. In the bowl of a stand mixer equipped with the paddle attachment, beat the butter and ½ cup (100 grams) of sugar at medium speed until the mixture is light and creamy, about 4 to 5 minutes, pausing to scrape the paddle and the bowl’s sides and bottom. Mix in the vanilla. In a separate medium bowl, whisk together the flours and salt. With the mixer on low speed, gradually add the flour mixture to the butter mixture, mixing just until combined and stopping to scrape the paddle and the bowl’s sides and bottom. Press the dough into the prepared pan evenly using your hands. (For a smoother surface, place a piece of parchment paper over the dough and smooth it out with your hands before removing the parchment.) Using a sharp paring knife or bench scraper, gently score the top of the dough into 24 pieces measuring 3x1⅛ inches. (See Note.) Dock each piece 2 to 4 times with a fork. Freeze until firm, about 15 minutes.

      Preheat the oven to 325°F (170°C). Bake until the top is dry and the edges are lightly browned, 25 to 30 minutes. Sprinkle the remaining 2½ tablespoons (30 grams) of sugar onto the hot shortbread, carefully tilting the pan to distribute the sugar evenly. Allow to cool for 5 minutes. Use a sharp paring knife or bench scraper to cut the shortbread fully into pieces along the scored lines. Let it cool completely in the pan on a wire rack. Using the overhanging parchment as handles, lift it out of the pan. Store in an airtight container for up to one week.

      *We used Bob’s Red Mill® All-Purpose and White Rice Flours.

      Note: Scoring the dough creates shallow lines, allowing the shortbread to be easily cut without breaking post-baking. Be careful to score just into the dough, not through it all the way.

      We'd love to hear how it turned out!