Marks and Spencer M&S Limited Edition All Butter Scottish Shortbread Assortment (designs may vary )

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Yes, brown sugar makes a delicious shortbread but I don’t recommend it when you are using a mold or a cookie stamp because brown sugar contains molasses which makes the cookie slightly softer.

The weekend is here. I just know you’ve been good all week. You deserve a treat. Go on! 🙂 – Nagi xx Put the butter and sugar in the bowl of a food processor and blitz until well combined. Add the flour and pulse briefly until the mixture resembles breadcrumbs. rubber COLD butter in with fingers– this yields almost the same result as using a food processor ie very crumbly shortbread, rough surfaceTraditionally Scottish shortbread is baked in either a rectangular or square slab and cut into fingers, as individual round biscuits, or in one large circle and cut into triangles. But you can cut them any shape you like and also use cookie stamps. I have and often use these cookie stamps, these ones, and these ones and love them all – excellent quality. From our family vacation to Scotland last summer: View of Eilean Donan Castle from our vacation cottage. My mold is from Brown Bag Cookie Mold Cookie Art company. It’s unglazed ceramic and is dishwasher safe. The designs for the molds are adapted from antique butter molds. This is the first time I’ve used a shortbread mold, and I’m happy with the results. The design is soft, but beautifully decorative. All the shortbread needs is a sprinkle of sugar. how to make sure your Scottish shortbread releases from the mold I use the creamed butter method rather than rubbing in cold butter in this Shortbread Cookie recipe. Smoother surface, with the perfect delicate crumbly texture.

In fact, we think any biscuit that doesn't meet those requirements shouldn't be allowed to call themselves shortbread - but, that's just us.

Is it Better to use Powdered Sugar or Granulated Sugar for Shortbread Cookies?

I mean, I have definitely had worse shortbread, and I feel like this may have been a delightful piece of shortbread had it not gone against other strong contenders. The verdict

It may be but a simply biscuit, but we certainly have a fond place in our hearts for a good piece of shortbread. While there are certainly hundreds of variations on supermarket shelves, we firmly believe that the best shortbread should be buttery and flaky with a dusting of sugar on-top. Read More Related Articles Also, if you care for my explanation on why I’m calling this a shortbread “cookie” recipe, you can read my explanation at the bottom of this post. Trust me, there’s a good reason (but it kills me)! Use unflavored dental floss or sewing thread to cut your cookie dough. Slide them underneath, bring them up, cross over, and pull. It helps keep the shape for perfect cuts. Again, I would guess many people sharing other shortbread recipes have never even tasted proper shortbread (you don’t have to go to Scotland for that). Buy the best quality flour, cane sugar and most importantly, butter, to make the best biscuits you can make. You won’t be disappointed.As a Scot, I can tell you that granulated or caster sugar should be used to make PROPER SCOTTISH SHORTBREAD. If you want an authentic biscuit, do not use powdered or confectioner’s sugar. You’ll also need granulated sugar to sprinkle on top of the finished product. No one ever dusts shortbread with powdered sugar.