Traditional Scottish Shortbread
A classic Scottish shortbread cookie enriched with candied citrus peel, almonds, and caraway comfits. This rich, buttery biscuit features a traditional pinched edge and is perfect for special occasions.
Ingredients
- 2 pounds (about 7 cups) All-purpose flour, sifted (Divided: 1.5 pounds for dough, 0.5 pounds for shaping)
- 1 pound (4 sticks) Butter (Unsalted preferred)
- 0.25 pound (about 1/2 cup) Granulated sugar (Originally pounded loaf sugar)
- 2 ounces Candied orange peel, finely chopped (Cut into small thin bits)
- 2 ounces Candied lemon peel, finely chopped (Cut into small thin bits)
- 0.25 pound (about 1 cup) Blanched sweet almonds, finely chopped (Cut into small thin bits)
- 0.25 pound (about 1 cup) Caraway comfits (Sugar-coated caraway seeds, divided for mixing and topping)
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Instructions
- 1Finely chop the candied orange peel, candied lemon peel, and blanched almonds into small thin bits.
- 2In a large bowl, combine 1.5 pounds (about 5.25 cups) of the sifted flour with the chopped candied orange peel, candied lemon peel, almonds, sugar, and a few of the caraway comfits (reserve most for topping). Mix well to distribute evenly.
- 3Melt the butter in a saucepan over low heat, then remove from heat and allow to cool until just warm to the touch but still liquid.
- 4Pour the cooled melted butter into the flour mixture and quickly mix with your hands, working the butter into the flour until a cohesive dough forms.
- 5Using the remaining 0.5 pound (about 1.75 cups) of flour for dusting, form the dough into a large round nearly 1 inch thick. Cut the round into 4 equal wedges.
- 6Using your finger and thumb, pinch each wedge nearly all around the edge to create a decorative crimped border. Prick the surface of each wedge all over with a fork. Strew the remaining caraway comfits over the top of each piece.
- 7Preheat oven to 325°F (160°C). Place white parchment paper on baking sheets and dust lightly with flour. Transfer the shortbread wedges onto the prepared baking sheets.
- 8Bake in the preheated moderate oven (325°F/160°C) for 30-35 minutes, until the shortbread is pale golden and firm to the touch. The edges should be lightly colored but the shortbread should not brown.
- 9Remove from oven and allow to cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely. The shortbread will firm up as it cools.
