Chef Rob’s Scottish Shortbread

Cuisine: American, International
Course: Desserts, Snacks
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Prep Time 10 minutes
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Total Time 40 minutes
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8 Servings


  • 1 Stick Prairie Farms butter (Soft)
  • 1/3 Cup powdered sugar
  • 1/2 tsp vanilla
  • 1 Cup flour
  • 1 pinch salt


  • Preheat oven to 325 F.
  • Line a small baking sheet with parchment or spray out a shortbread mould with cooking spray.
  • In a deep bowl, add butter and ‘cream’ until light and fluffy with a sturdy spoon.
  • Add powdered sugar and vanilla and ‘cream’ until well-mixed.
  • Add flour and salt and mix until the dough comes together and ‘cleans’ the ‘stickies’ from around the bowl.
  • Turn dough out onto an unfloured table and knead a bit until smooth.
  • Press dough into the mould or flatten a round disc about ½” high on the sheet pan. Dock dough well with a fork or chopstick.
  • Bake off about 30-35 minutes until golden brown on the edges
  • Cool 10 minutes in mould/on sheet, then remove to a cutting board and slice into 8 wedges. Serve with tea, coffee or whisky.

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