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Scotland · Europe

Shortbread

Three ingredients in one immortal ratio — precision is the whole recipe.

Beginner#112 most lovedUses: Precise Stoichiometric Ratio Control
classic Scottish shortbread3-ingredient shortbread

The Chemistry in This Bake

Relying on an exact butter-sugar-flour ratio with almost no mixing, since the ratio alone determines texture.

Learn the full technique →

Ingredients

  • Butter (softened)
  • Caster sugar
  • All-purpose flour
  • Rice flour (optional, for texture)
  • Salt (a pinch)
  • Coarse sugar (for finishing)

Method

  1. Weigh butter, sugar, and flour in the classic 1-2-3 ratio by part.

  2. Cream butter and sugar briefly, then mix in flour with minimal handling.

  3. Press into a lined pan or shape into fingers.

  4. Dock the surface all over with a fork.

  5. Bake at 160 °C for 30-35 minutes until pale gold, never brown.

  6. Score while warm and sprinkle with coarse sugar.