A super-simple plate of Scottish shortbread can be yours in a snap–just make it a sheet pan/tray bake!
1 pound salted butter (seriously–don’t used unsalted. The difference in flavor is huge)
1 cup granulated sugar
2 teaspoons pure vanilla extra or vanilla paste
3 cups all-purpose flour
1/2 cup cornstarch
Preheat your oven to 350 degrees.
Beat softened butter using an electric mixer on medium speed, until creamy.
Gradually add the sugar, beating until the mixture is fluffy.
Beat in the vanilla extract.
Combine the flour and cornstarch, and gradually add to the mixing bowl. Beat at low speed just until combined.
Press into a 15 x 10 x 1 jellyroll pan (no need to grease the pan first).
Bake at 350 degrees for 15 minutes, then reduce the heat to 325 degrees, and bake for an additional 20 minutes.
Within 5 minutes of removing the pan from the oven, use a sharp knife to cut the shortbread into bars.
Cool completely, and store in an airtight container.
- Prep Time: <10 Minutes
- Cook Time: 35
- Category: baking
- Method: baking
Keywords: Sheet Pan Scottish Shortbread