Scottish Whisky Shortbread
A classic Scottish shortbread infused with the warmth and aroma of Scotch whisky. This recipe offers a rich, buttery biscuit with a delightful hint of whisky, perfect for enjoying with a cup of tea or coffee.
🧂 Ingredients
- 225 g Unsalted Butter(at room temperature)
- 65 g Caster Sugar(or powdered sugar)
- 1 tbsp Scotch Whisky
- 250 g All-purpose Flour
- 0.5 tsp Salt
- 1 tbsp Granulated Sugar(for sprinkling (optional))
👨🍳 Instructions
- 1
Preheat oven to 160°C (320°F). Line a baking sheet with parchment paper.
- 2
In a large bowl, cream together the softened butter and caster sugar until light and fluffy.
- 3
Beat in the Scotch whisky until well combined.
- 4
In a separate bowl, whisk together the flour and salt.
- 5
Gradually add the dry ingredients to the butter mixture, mixing on low speed or by hand until just combined and a soft dough forms. Be careful not to overmix.
- 6
Turn the dough out onto a lightly floured surface. You can either press it into a 9-inch round pan or shortbread mold, or roll it out to about 1/2-inch thickness and cut into desired shapes (fingers or rounds).
- 7
If using a pan or mold, prick the surface all over with a fork. If cutting shapes, place them on the prepared baking sheet.
- 8
Optional: Sprinkle the top with granulated sugar for a little sparkle.
- 9
Bake for 25-30 minutes, or until the edges are lightly golden brown and the shortbread is set. It should not be deeply colored.
- 10
Let the shortbread cool in the pan or on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
💡 Pro Tips
- ✓Ensure the butter is at room temperature for optimal creaming.
- ✓Do not overwork the dough, as this can make the shortbread tough.
- ✓Bake until just set; overbaking will result in a hard, dry shortbread.
🔄 Variations
- Add finely chopped candied peel for a citrus note.
- Incorporate a pinch of ground ginger for a subtle warmth.