How to Make the Best Scottish Shortbread (recipe from Tartine Bakery in San Francisco)

[@howi2546]

My grandmother is Scottish. I helped her make shortbread when I was little. We made the shape round so we then just break it into pieces. I have craved it all my life. I'm 75 now.

[@kayzium67]

@@howi2546 The round shape is called petticoat short bread

[@XavierAndFriendsOfficalChannel]

This is such a cumbersome way of making shortbread. The secret is not too much fuss! Simple… pick a weight of butter, say…400g and make sure it’s really soft and cut into pieces. Halve that for your sugar 200g (caster sugar is best) and then add both those amounts together, to get your flour weight, which will be 600g. A pinch of salt and rub it all together till you get a dough. Press it to about an inch thick, square or round. Score your pieces, so you can snap the biscuits after they’re baked, also, prick them with a fork, it helps the cooking process…and looks good! 😉😁 My grandma made the best shortbread…making her recipe is a good way of reliving sweet childhood memories. Jen. Australia. ❤️🙏❤️🇦🇺❤️

[@jillnicholson7430]

My family is from Scotland and there is nothing simpler than Scottish shortbread. It's butter ( I use 450 grams ) , sugar half that which is 250 or about a cup in American measurements then you add the two tog which is about three cups of flour . I add a good pinch of salt prob about 4 tsp and that's it . Work it with your hands .it takes a while until it's smooth . You don't need cornstarch just adjust the flour until it's the right crumbly consistency when you break a piece. Put baking paper in a metal tin . Press it in and use metal measuring cup with a bit of water on the bottom to smooth it out . Cut it always before baking into fingers. Dock it 4 or 5 times a finger . Bake at 325 until slightly golden around edges . Remove and let sit for about 15 mins. Recut the fingers with a sharp knife and lift out . We would never put sugar on it or ever refrigerate. My mother would put them in a tin. They are buttery , melt in your mouth and give Walkers a run for their money ! You can also do it in a round cast iron pot and score it in " petticoat tails " and dock . Shortbread should be easy and nothing better than when it's warm and buttery !

[@XavierAndFriendsOfficalChannel]

@@jillnicholson7430 that sounds so delicious. My family was from Scotland too… where the best shortbread is made. What is docking, may I ask. My logic says it is a print of a finger…but I must ask, because I have not heard that term before. I do recall my grandma pressing a thumb print into unmade biscuits, but it is a vague memory and I do not relate it to the shortbread recipe. Mmmmm… whenever I am talking about shortbreads, I feel like making some. We have the ingredients in the cupboard, on any given day. So easy…and melt in the mouth delicious! Thanks for your comment. ❤️🙏❤️

[@LA-iu8rv]

That's a professional recipe and THAT PARTICULAR recipe IS of the men on KZbin, the channel is the backyard chef ???? It's he's recipe and tips for the recipe......😊 It's a rename chef for long and that was he's recipe for he's restaurant in the pass ? Euh????😂 Isn't your grandma recipe its a PARTICULAR recipe and tips so I know verry well because I'm a bread/pastry baker for more than 45 years and in the the spot for those professional recipes that are given some time..... And your grandma, wich kind of butter she use ? Salty or not? 😂

[@AnnaleeJohnson-p9g]

Could you roll it out and make cookie shape

[@marydallison4452]

🎉

[@lauriebowman6979]

My Scottish Grandmother's recipe is 4 cups flour 1 cup sugar 1 lb of butter Cut into cookie shapes and slow baked at 250 for 50 to 60 minutes. So friggin good! 🙂

[@roshannalturk]

250 C or F?

[@lauriebowman6979]

@@roshannalturk Fahrenheit

[@roshannalturk]

@@lauriebowman6979 thank you!

[@lindaconner3236]

Thank you, thank you 💛

[@beanie5677]

Thank you ….

[@karenairoldi5575]

I love the history of the baking tips that you give on your videos. I disagree with the woman that said you talk too much, your words are informative and educational. I have become a much better baker just watching your videos. I feel the history that you share with the recipes is a lovely touch and the tips are priceless!

[@pamelasfavoriterecipes7998]

I appreciate your kind comment, thank you, Karen.

[@DornCranertKonasite]

I second Karen’s comments, you are making high quality instructional cooking videos that also have a friendly neighbor to neighbor quality--the viewer watches as if they were invited over to your house to make a dish that they recently enjoyed at a dinner party that you hosted-cool beans !

[@allisonbrunelle5022]

Have tried many shortbread recipes and haven't been thrilled with any of them. Came across your video and figured it was worth a try. Boy am I glad I did. These are absolute perfection! Your directions were wonderful as well. Thank you so much!

[@greenquiltsgalore1326]

Thanks for the added history about Mary, Queen of Scots, and her love of shortbread!

[@temperhollow7716]

This is truly the best Scottish Shortbread that I have ever made. I'm so grateful that you shared this.

[@scheeny]

I used to live around the corner from Tartine. Fortunately, about the time we moved to Canada, they started publishing several books and recipes for items we really missed. Thank you for this reminder about shortbread. I’ll be sure to try some of your other recipes. I appreciate your straightforward and practical presentation. 👏🏾

[@kevinmartin3523]

I made this recipe. Excellent! My baking was a lot messier than Pamela's and finished product was not quite as attractive, but everyone loved them. I even bought a shortbread mold which worked well. I really enjoy watching Pamela bake. She's very clear and explains the process so well.

[@pamelasfavoriterecipes7998]

Kevin, thanks for your kind comment. I’m so glad the recipe was a hit with everyone!

[@Jennifer-oz8ec]

Thanks for your great instructions and the helpful tips along the process. And, yes, snippets of history were great, too!

[@shaheroselalji9890]

It is so very considerate of you to answer to the queries posed in the comments section. The recipe looks really good. I will try it tomorrow using a 8x8 inch pan.

[@marciakipp3633]

Appreciate the 'history', trivia, and 'tips'!...

[@adamsmith6849]

Actually the Scots called it shortbread to get around the tax which was usually applied to cookies and sweets...calling it "bread" implied a food staple, thereby eliminating the tax.

[@margaretmcdonald3752]

Interesting

[@peopleslave]

Hilarious! And so characteristic!

[@looloo4029]

That was so clever. Good on the Scots!

[@suzannelaing2968]

Native Scot here. From what I know and according to Wikipedia, it is actually called shortbread because the proportions of ingredients and method makes a "short" dough. Compare to shortcrust pastry Vs flaky pastry, although I have no idea what you call those on the US side of the pond. Many folk think Scots are mean, miserly skinflints but we see ourselves as "canny" or frugal, IE careful with resources and not wasteful. We actually give more per head to charity than any other nation in the UK.

[@ME_MeAndMyBees]

Adamsmith... Rubbish ! We may be tight (not wanting to spend our Money !) It's Short (because it relates to Dough high Fat Sugar ratio) and nothing to do with Tax. Dumb Yankee Doodle Dandee. 🤔 Yes, I live in Scotland ! 🏴󠁧󠁢󠁳󠁣󠁴󠁿 So yes I know my Shortbread !!! And why is this Cook using a San Francisco Receipe ??? Get one from Scotland. 👍 Just saying. Best Shortbread is less is more. I that It's Butter, Sugar, Flour, or Rice Flour. Very basic mixing, do not stjr and mash it up. That toughens it up. Use a Roller Pin, Roll Out. Cut a large Rectangle, cut this into Fingers (thin Bars) and Poke each Finger with multiple Fork Tines (tiny holes) so it's x4 Holes repeated down each time. Or Cut around a large Pot a big Circle, cut Triangle Lines (not right through : it's so you can Snap them apart.) Again Fork Holes all over as a Pattern. These Holes aide the Cooking (Drying/Bake process. Once its Cooling, dust with Granulated White Sugar. Leave it alone to be Cold, then Snap those Pettitecoat Triangles. Don't use Icing Sugar on Shortbread ! That's not Scottish. 🥴 And don't bother with those Wood Press Moulds, they don't work, and are made for USA Tourists to buy as they try and look out for a Haggis !?! (x4 Legged Beastie !) Nope it's a Sheep Meat/Oatmeal Sausage of sorts. 🤣

[@coolwater55]

A lot of people tend to like whipped light short bread But imho...a True Scottish shortbread is 3 ingredients. Flour, icing sugar and butter right from an old Scottish recipe. Although I think there are many variations even in Scotland. The key is making it " short" by kneading it for 20 minutes once ingredients are incorporated. A good dough gets chilled into rolls, or pressed into a pie form. Then the chilled rolls get cut into slices, placed on cookie sheet, majes sure to prick with fork. Same for a pie, one can create patterns or scorng lines, so once cooked it can break apart easily. But then prick with fork liberally. I really dislike cornstarch salt or any other additives. It's a personal choice.

[@pamelasfavoriterecipes7998]

It most definitely is a personal choice. I’ve spent time in Scotland and brought home several recipes for shortbread, and surprisingly, I prefer this one!

[@coolwater55]

@@pamelasfavoriterecipes7998 That is the main thing to really enjoy a version that works for you! My sister makes it very different too, as did my grandmother. My my grandfather's mother was from Scotland, and her recipe was very plain as I mentioned. It is personal preference for sure. I pretty much eat any shortbread that someone else makes! It is easy, but at same time work. Thank you for putting out a good video on making them.

[@Tiffany-kf7zu]

@@pamelasfavoriterecipes7998 There is a recipe said to be Queen Elizabeth's favorite referred to as"Balmoral Shortbread" and her chef uses cornstarch in it as well, though the traditional recipe is only three ingredients. He notes that the texture is more crumbly and easier to bite into. Who knew? I'm trying your lovely Tartine recipe, about to put it in the oven as I write this. Thank you for your video!!

[@janetpoong1195]

I love shortbread l bake a lot .Thank you for your recipe.l am from Sabah Malaysia.

[@pamelasfavoriterecipes7998]

I love it too! I appreciate your comment all the way from Malaysia!

[@nancycrabtree6312]

I would definitely put a parchment sling in the pan to pull the batch out to cut

[@Lisa_Isom]

New subscriber 😊 First, it was the Bible verse you listed, below the recipe, that caught my attention. Secondly, as you spoke, I discovered myself becoming more at peace. (After a heartbreaking day and much prayer and tears, finding you was the proverbial "icing on the cake.") ✝️💜 Thank you & Blessings ~

[@aquacat8]

I can't wait to make this. Thank you so much!

[@bparry2406]

Mine are in the oven as I write- the recipe and your instructions just made me want to try. I use the rectangular tart pan as well but I always put a strip of parchment in the bottom just to make it easier to remove the bottom plate. Nothing sticky with shortbread but I did it anyways. Thanks for this recipe.

[@pinokodayo]

Thank you for this, I have this recipe and have been wanting to make it for a while, but have been feeling lazy until seeing you do it !!!

[@craftingwithjean5599]

Making these now. Thank you for the history and recipe.

[@NadoCrowFriend]

The addition of Cornstarch is what creates the melt in your mouth delicate texture.

[@victoriac1010]

With the full recipe I use the same pan you do for fingers...or a Nordic Ware 'snowflake' pan to make my wedges and bake half of the recipe at a time. Works perfectly! Just a tip. This is a wonderful video to try... can't wait! Thank you for the excellent video and thorough explanation.

[@dorothynolen8735]

Thank you very much for this shortbread recipe. I love shortbread cookies and I’ve never thought to make any but you made it so simple and all your hints and advice I think I could do it.❤️🎄❤️

[@caroldacy3614]

I’ve saved you recipe and I know they will be good with what’s in them. Thank you for your time and sharing your wonderful bake goods with us, and other this too!

[@pamelasfavoriterecipes7998]

Thank you, Carol❣️

[@arch1752]

Thank you I have been looking for a recipe for shortbread and found your channel this morning. Thank you from U.K I’m also very grateful for the recipe in grams ❤

[@RL-hl1re]

Great video. Woul have lived to see a close up of the shortbread in the pan before and after baking. As well as, your pretty assembled finished product for scale. Thanks!

[@pamelasfavoriterecipes7998]

Thank you for your input, I will try to remember that next time!

[@Margaret709]

Caren, I used to work in TV News as an Assignment Editor. The Reporter is supposed to narrate the story, and interview (two people talking). Photographers use the interview portions, and they use “B roll” or pictures to illustrate what the interview is about. Notice: it’s all words with pictures. If Pam DIDN’T narrate the recipe as she made it, it would be boring.l What Pam is doing is narrating the recipe as she mixes, and bakes. The reason I watch is because - even though I’ve been cooking for 55 years, I learn techniques, substitutions, why certain ingredients are prepared differently to make the recipe fluffy instead of dense as brick. I enjoy applying these to recipes I’ve been using for 55 years - and you know what? My short bread is better, my scones are light and not like rocks. If I didn’t learn something from Pam I probably wouldn’t watch. I watch BECAUSE every minute is interesting for me, and I learn so much.

[@pamelasfavoriterecipes7998]

Thank you for your very kind words, Margaret.

[@donmiller2908]

You need to write your comment under Caren's comment after hitting reply or she won't see it.

[@lokisfriend]

My all time favorite biscuit. Thank you for this recipe, willbe making this very very soon...maybe this evening. 😊

[@magpie5710]

Thank you for the recipe. It is definittely time to make this. I want to try it in my shortbread molds.

[@pamelasfavoriterecipes7998]

This is very soft and tender shortbread, so I’m not sure how it will work in a mold. Good luck!

[@yasminkhalik9651]

Hi, i love ur recipe. It looks so simple n easy to make. Shortbread is my alltime favourite biscuit. It looks so divine. I'm definitely going to try ur recipe. Thanx for sharing.

[@aussiebushgirl1829]

This recipe looks wonderful and I am definitely going to give it a go. Thank you so much for sharing and inspiring! 🙏

[@anthonymartinez6516]

I appreciate the ease with your instruction in explaining how to bake. Your a pleasure to listen to keep up the good work.

[@lizvanderlinde9583]

The recipe I have been waiting for. Thank you.

[@mariadiantherese9663]

Excellent tutorial!! Thank you so much. I send my nephew cookies regularly, all the way from NJ to CA. Shortbread is the perfect cookie to send and he really loves it. But it's always a good thing to improve on a good thing. Hope you have lovely holidays.

[@pamelasfavoriterecipes7998]

Thanks so much, Maria! I imagine your nephew really looks forward to those thoughtful packages you prepare for him. This shortbread recipe is a bit more tender than others I’ve made. But I find it has the best texture and flavor. I think if you wrap it well and snuggly it should ship just fine. Merry Christmas to you!

[@amazinghomekitchen7891]

Thankyou for sharing your wonderful recipe

[@naomijonas4588]

This was a great video, thank you for posting it. I loved the instructions, reasons, and history. I learned a lot! I baked shortbread for the first time a few days ago. I loved it, but I felt my recipe could use some tweaks. I hope to try this recipe. You also have a beautiful home!

[@theresalee9392]

Absolutely perfect! What an enjoyable and educational video! I will try your way! Thank you!

[@jacquelinebourque8041]

Any way works. I never kneaded mine and they're always perfect

[@markfox6786]

Thank you for posting. I've been looking for a go to shortbread recipe.This techie looks like the one. I wish you showed a close up of the consistency of the finished product as you break or crumble it ,but , I'll have to see that at home. Thanks

[@pamelasfavoriterecipes7998]

Mark, I am still learning how to make my videos better. Thank you for your suggestion and thank you for watching! I hope you enjoyed the recipe after making it.

[@richiejohnson]

I'm going to try this with salted butter and no added salt. Chef Google says 2 sticks contain a little more than 1/2 t salt---- so it should work

[@alpha9526]

If you measure your salt and put it in a coffee grinder and powder it. It will dissolve easier.

[@lillybellep8956]

Thank you. It is Dec. 14 2022 and I wish you as Merry Christmas and Happy New Year.

[@TheAlicesense]

I’ve never tried anything from that bakery but I’m excited to make these!

[@pamelasfavoriterecipes7998]

You will love them!

[@catherinemcclellan9430]

Great video and recipe for Scottish shortbread. Thank you so much for sharing! ❤

[@rneustel388]

I’m definitely going to make these as I love shortbread!

[@Rollwithit699]

Excellent recipe! I am searching for the best shortbread recipe on YT. * Please raise the volume on future recipes, had a hard time hearing this video. Thank you much. 🌝

[@pamelasfavoriterecipes7998]

I am glad you enjoyed the recipe. As far as the volume is concerned, I have had a few people mention they cannot hear it well, but others say they have no problem whatsoever. Do you mind if I ask, on what device are you listening to the video?

[@Rollwithit699]

@@pamelasfavoriterecipes7998 I'm listening on my phone. I clearly hear 99% of videos on YT and other apps perfectly, but occasionally happen upon ones that are very low in volume. 🌝

[@alicetownsend3306]

This is my 3rd time making these & today is a double batch! So easy & wonderfully addicting. 😍🥳

[@lucyleclair7325]

I just made this…love your video…it is in the oven I used my glass Pyrex…I can’t wait to taste these…thanks for sharing

[@barbarapowell1990]

I love your video you take the time and explain you’re a good teacher ❤️your video is excellent thank you👍

[@pamelasfavoriterecipes7998]

Thank you so much for your kind words, Barbara.

[@sandys.1891]

I have that book! I've never made the shortbread recipe though. I bought the book to help perfect my bread making technique. TY I'll give it a try. The recipe is pretty basic.

[@juanmazapan9044]

I make this and it is by far the very best flavor and texture ,I ad some drops of lemon extract and they are heaven.

[@jusuiselisabeth]

Loved watching

[@krisap1635]

Would parchment paper not work so lifting out to cut it makes it easier?

[@j.j.austin2225]

Hello Pamela! Thank you so very much for your incredibly calming and professional video at the same time. One feels watching you that you are one of their close friends. I have a question, however, regarding the Scottish shortbread video that I just watched, would it be possible for you to give us some direction in purchasing the tart pans you used for this and in the event of other videos I have not seen any yet, but do you often times link the products And where you bought them? A lot of KZbinrs, who cook have often linked as an affiliate to Amazon for purchases, that gives them a little extra income source when the viewers utilize those links for their purchases. Thank you again so much for your expertise. I look forward to your comments about where, and what kind of pans would be the best to purchase. Have a beautiful day! 🥰🤗

[@pamelasfavoriterecipes7998]

J.J., so sorry for the delay in answering your question….. I absolutely love USA Pans! You can easily find them on Amazon, but my local ACE Hardware store also sells a wide selection. I believe the USA pan I used for the shortbread was called a ‘biscotti pan.’ I never make biscotti in it though…..I like shaping biscotti and baking on a flat cookie sheet. I do have a video if you are interested! Thanks so much for your friendly comment and suggestions. 😊

[@reneelang5714]

Pam, the shortbread looks beautiful. I like the look when it’s baked in the round and cut into wedges. I appreciate the history you gave us about it. Really, a good video!

[@pamelasfavoriterecipes7998]

Thank you, Renee. I love the ruffled edges of the pieces that came out of the tart pans....They resemble the petticoat tails I was referring to.

[@gregorycumming1871]

thank you!! nice presentation

[@iamd-1030]

The bread part of shortBREAD was to avoid a tax that would have been applied to baked goods. Bread was taxed lower.

[@MsBizzyGurl]

My goodness! Tax EVERYTHING?

[@ladyjade6446]

Always taxed. 😡😡😡😡

[@kimworkman2425]

Can't wait to try this. Love your videos

[@kineticfractal6804]

Thank you for this recipe - I added about a half cup of cocoa powder to make chocolate shortbread and it was really delicious...

[@DornCranertKonasite]

Pam I love your Short Bread recipe! Your video was great, it was fun to watch and complete in terms of “how to cook this recipe “! I am retired now and my wife and I live in Kona as a retirement destination--however (even tho I am part Hawaiian) I was born and raised in San Francisco and at one time my brother and I owned three restaurants in San Francisco. I looked through some of your other videos and will probably make at least 3/4 of them. I am fond of Greece and Greek history and culture and can not wait to make the “Greek Stew”. Take it from a Chef who once won the Bill Mandel “Jan 1st Billy Award for the best Hamburger for under $5.00 in San Francisco”--your videos are absolutely “top notch in both presentation and content and clarity (teachable/easily understandable)” Aloha and Mahalo Nui Loa Dorn

[@pamelasfavoriterecipes7998]

Dorn, Wow, thanks so much for your very kind words and taking the time to watch my video. It sounds like you have had a very full and exciting life and are continuing to live it up in Hawaii. I look forward to hearing if you enjoyed the recipes, especially the Greek dishes from my husband’s grandmother. Again thanks so much for taking the time to leave a comment!

[@MrErimang]

Nice recipe and I like your way to make videos

[@CVenza]

I pulverize/grind my sea salt in a food grinder when needed. Nice recipe.

[@shannonp9871]

Ok, this recipe is amazing! And I’m no baker at all! Thanks!!

[@GregCurtin45]

I made your shortbread recipe last night (and today) and they really were everything you promised. As I am sure you know when making pie pastry dough the worst thing you can do is put it in the freezer. Allowing pie dough to sit overnight in the fridge allows the flour to hydrate properly and then one can use the dough or put it in the freezer for future use. I made the shortbread dough, covered it and placed in the fridge overnight. I baked it at 325 for 40 minutes and it came out perfect. I allowed it to come close to room temperature and then put it in the fridge to firm up. We just sampled it and it was truly melt in your mouth. I think I will increase the sugar in the dough next time and skip the sugar topping. Also, I want to alter the recipe so that it can be used as a base for lemon squares, pecan pie squares, and raspberry squares (with a shortbread crumble on top). I will try removing the cornstarch and see where it takes me. Thank you again for sharing this amazing recipe and giving us flawless instructions.

[@pamelasfavoriterecipes7998]

@@GregCurtin45 I appreciate your comment and your thoughts on how you will experiment with the dough for other recipes….great idea!

[@WickedWordzz]

I have a shortbread cookie recipe that I usually make, but I happened upon this video, and I think I'll be making this one today. When you refrigerated the pan that did not have the removable base, how hard was it to take out? I'm thinking I'll use parchment paper.

[@pamelasfavoriterecipes7998]

Using parchment is never a bad idea. I often use it to line my pans. If you leave extra paper over the edge of the pan, you can simply lift the whole batch up and out all at once, which is probably what you do. Because I used a USA Pan, I had no issue with sticking or breaking of the first shortbread finger. I love their pans and own several. (I get no compensation for mentioning their products.)

[@WickedWordzz]

@@pamelasfavoriterecipes7998 Thanks so much!! I'll do just that.

[@bunyowbub]

I made this recipe today and it was fantastic - just like how my mother made it! Thank you.

[@GregCurtin45]

Thank you for sharing the recipe with such detailed instructions. In the over 400 comments I would imagine someone has already mentioned this but I will share it just in case. In Scotland, there was a tax on biscuits ( cookies) so bakers decided to call them 'shortbreads' rather than 'shortbiscuits'. One more thing that all humans share is the desire to dodge paying extra taxes.

[@Patricia-d2g7c]

Especially Scots! I'm one, so can't be accused of anti-Scottish prejudice 🙂

[@kathiefilkins445]

I have always wondered, why not use already salted butter since you put salt in anyway?

[@pamelasfavoriterecipes7998]

Hi kathie, there is about a quarter teaspoon of salt in one stick of salted butter. If you were making a recipe that did not need that much salt, using salted butter might produce a saltier taste than you would prefer. Using unsalted butter when baking and cooking, allows control as to how much salt is in a recipe. But it is always a good idea to follow the recipe as written. Many times when I’m baking and following someone else’s recipe, if it asks for ‘ butter’ and does not state ‘salted’ or ‘unsalted’ in that case, I will look to see if there is salt in the recipe ingredients. If so, I always use unsalted butter. I hope this is helpful!

[@peopleslave]

Looks yummy! I wish you had shown us a close-up of the texture, so I could see how your shortbread came out. I don’t like shortbread simply because it crumbles into dust in my mouth, and I end up choking on it. So since I like the taste, I’d love to find a recipe that’s more moist inside and not quite so dry/dusty. I also wish you had shown us the way you usually do this - the turning away and sifting and turning back and stirring part, so I could come up with a streamlined process that would tempt me to try this.

[@pamelasfavoriterecipes7998]

This shortbread recipe is loved by everyone who tries it, so my guess is you will love it too!

[@peopleslave]

@@pamelasfavoriterecipes7998 thanks! As soon as I get up my nerve …

[@coolwater55]

Find a recipe with 3 ingredients, no cornstarch. Cornstarch makes it too crumbly. Must use butter, and kneading well by hand works best.

[@jacquelinebourque8041]

In my family, we always cover our small round cookies with a butter icing the cut green/red cherries on top. No crumbling there!

[@sarnaseven19]

I live in a hot & humid country, does it require for me to chill the dough after shaping it, and into the oven?

[@pamelasfavoriterecipes7998]

I don’t think that would be necessary, but I also don’t think it would hurt to set the pan in the fridge for a few minutes. Just be sure your pan can go from cold to hot temperatures ( if it’s glass) without breaking.

[@adjustableisland8806]

Very nice video - I'll be trying these

[@silverbullet4055]

Pamela, Popcorn Salt is about as fine a grind as you could get. I am thinking this might be a good sub for regular salt; maybe a 1/4 tsp instead of the 1/2 tsp called for. What do you think?

[@pamelasfavoriterecipes7998]

Yes, because popcorn salt is just salt that has been ground very fine, it would dissolve more quickly in this recipe, but as far as exactly how much you should add, I’m really not sure what to tell you. Maybe you could experiment with it and let us know your results. 😊

[@alicetownsend3306]

I strayed a bit & tried some other options. Had to come back to this one! I feel it needs the cornstarch for the salty/tanginess in it. Making more today ❤ 😋

[@bolivianbillionaire1349]

My grandma was Scottish.. love shortbread,.... great recipe ...

[@patriciaredick9849]

Very nice video. Thank you.

[@kayzium67]

Proper Scottish Short bread measurements are simple, say you used 200gms of butter, then you half that amount for the sugar 100gms, then add the weight of the butter and sugar to get the amount of All Purpose flour needed thats 300gms. Pinch of Salt and nothing else. OR say 2 cups of butter, then 1 cup of sugar, then you would need 3 cups of all purpose flour. I personally use 250gms of Butter,125gms Sugar then 375gms all purpose flour, and a pinch of salt. Then after shaping and fork pricking, I cook as follows. Pre heat oven , i do mine at 160'c for around 20mins Hope this helps someone. :) x

[@mymai5859]

Thank u this helpful 💜

[@billybob-bm4mn]

Spot on kayzium, it's so easy. The cook here overcomplicates things. Simple is best.

[@bettyward4634]

omg thank you. !!!! she was driving me nuts way too long and said nothing

[@williammackenzie6115]

As a Scot i wonder if shortbread could be battered and deep fried.

[@GohAhweh]

Very well explained.. thank you, i will try this tomorrow!

[@rebeccacupp2743]

I have made this recipe and it is amazing! I will look for another recipe of shortbread again.

[@jocepeach7]

This looks so delicious. I wish I had them ready made to eat right now! I have had issues with the volume sometimes also but it might be because I have a soundbar. But it's not with every video... I always learn something new and I know everything you make is delicious! ❤😍

[@paulettestone1888]

what amounts are used?........./for us who never made it?

[@pamelasfavoriterecipes7998]

Hi Paulette, The ingredients and instructions are always going to be underneath the video. If you look to the right, under the screen, you will see a little arrow pointing down. Touch that and the recipe will drop down for you.

[@sallygard63]

Hi Pamela, could you kindly also give the measurements in grams , as we don’t do cups here in Italy? Thank you ☺️ 🙏

[@pamelasfavoriterecipes7998]

Hi Sally, Butter: 255 g Salt: 2 ml Flour: 255 g Cornstarch: 75 g Granulated sugar: 70 g Superfine sugar: 55 g

[@sallygard63]

@@pamelasfavoriterecipes7998 thank you so so much 🙏🤗

[@kimberlyh2842]

Thank you...looks delicious! ❤

[@lynnelliot7256]

Its real nice with icing sugar in recipe too☺️

[@gaillam9574]

I use a shortbread mold, which makes a sandy crumb

[@DornCranertKonasite]

Question. Do you use this recipe for making shortbread tarts? If so could you add a tart filling recipe and or a recipe for a tart filling and a nice tart cookie dough. Mahalo Nui Loa Dorn

[@pamelasfavoriterecipes7998]

I have not ever tried to use this recipe for tarts. I think it would be too soft, even after chilling the dough. Tartine does have wonderful tart recipes in their book.

[@pamelasfavoriterecipes7998]

Lemon curd or crème patisserie make delicious tart fillings!

[@DornCranertKonasite]

I found the book on line, bought it and it will be here in 5 to 14 days

[@maurad5378]

Looks yummy. I think I actually have that book!

[@jackiecrider8929]

Can I use my kitchen aid mixer?

[@pamelasfavoriterecipes7998]

@@jackiecrider8929 I don’t think I would. It may make the shortbread tough. It really doesn’t take beating, just some mixing till combined. But no harm in trying to mix the flour in on the lowest speed of your mixer and see how it turns out. Whenever I try a new recipe, I always follow it exactly the first time.

[@cristinanieto683]

My shortbread is in the oven! Thank you.

[@cristinanieto683]

Your shortbread is the best we we’ve had!

[@rosaliebala1575]

So very impressed with your video and have made some totally delicious shortbread. Need for 2 weeks time. Have you tried freezing them. Also love your gentle manner😊

[@pamelasfavoriterecipes7998]

Thank you, Rosalie, for your kind comments. This shortbread has never been around my kitchen long enough to need freezing, but I see no reason why it could not be frozen for use at a later date. Just wrap well to avoid freezer burn and to preserve the flavors.

[@pennialy1556]

Here in Boise, Zeppole Bakery has THE BEST Scottish Shortbread always on hand. I can’t wait to try this recipe!! 👏👏👏

[@gayatrijohnston]

Great recipe thanks a bunch

[@briancuthbert4508]

I’m Scottish living in Denmark 30 years. Actually the best shortbread is from the co-op!! 😉

[@glzgowlass]

Well according to the person making this “shortbread” recipe says she prefers this recipe to any shortbread she had in Scotland! What an absolute insult and to mix the butter till it’s like mayo sent me over the edge.

[@jacquelinebourque8041]

My mother ALWAYS cut them round (about 11/4 in dia) them she'd put a butter icing then top the cookies red and green cherries (halved) Talk about a pretty Xmas sight... and DELISH!. AND we're not even Scottish. LOL ITS NOT XMAS WITHOUT THESE LITTLE BUGGARS!

[@HytecWater-JohnOMalley]

Hi Pamela, Are there a printed recipes on your web page? I live on Vancouver Island, Canada. Thanks, John

[@pamelasfavoriterecipes7998]

Hello! I don’t have a website yet, but you can find the recipe under the video……touch the word ‘more’ in bold print, and recipe will drop down.

[@carolynwharton6700]

Hello, Pam... My pan was within an inch of your pan and glass, but the shortbread was far too dry. I used exact measurements as well. Mine was maybe 1/4" thicker than yours and it was crumbly. I had no problem cutting it following your instructions. However I found that it was not buttery enough and just, rather tasteless and very dry. I drizzled milk chocolate on top as the recipe was not sweet enough either--it needs 1/2 cup of sugar as otherwise it is quite tasteless. I baked for 30 mins and it still was not golden at all so I did 35 mins and took it out, but there was no increase in color. I do not know what happened here, but I wasted organic flour, and all the butter, of course, but have no expectations that these will be eaten in my family, in spite of being drizzled with chocolate. Nothing like the Walker's shortbread that I love. Scratching my head here to figure what went wrong. Too much flour or too much cornstarch perhaps? F.Y.I....My dough was not tough either. No overworking at all.

[@pamelasfavoriterecipes7998]

@@carolynwharton6700 Most likely your measurements were off. You may have been a little heavy-handed with the flour. This has been my most popular video on KZbin with over 7000 thumbs up and you are the first to tell me that the recipe did not turn out well. Using a kitchen scale is always helpful and recommended. Good luck if you ever decide to try again……it really isn’t a difficult recipe and is so worth the small effort to make. Have a very Merry Christmas.

[@HortonzEgg]

Thank you for this video Pam. Do you make house calls? 😄I watched you go through the process twice and then assembled my ingredients and got the dough into the oven. My pan was 7x11 and everything looked like it should. The only change I made was to score the dough before putting it into the oven. I needn't have bothered. What came out 30 minutes later was the color of gingerbread and the consistency of wet sand. There was nothing to cut.....it was a mess. Do you have any idea what could have happened? Thanks and Merry Christmas! Jeanne

[@pamelasfavoriterecipes7998]

Oh dear!! this is the first time I’ve had anyone tell me they did not have success with this recipe. First, I would check the temperature of your oven with an inexpensive oven thermometer that you can buy at the hardware store because it shouldn’t have been brown like gingerbread in 30 minutes time. But that would not account for the consistency. Did you possibly get your butter too soft and maybe to a melting point? If you live locally, I would definitely come over and make it with you and see what could possibly be going wrong for you. 😊 Thank you for attempting this recipe and I’m so sorry you’ve had trouble with it. If you try it again, please let me know if you find success!

[@HortonzEgg]

Thanks for getting back to me Pam! The problem wasn't the butter because I was worried it wasn't soft enough. The oven does check out with a thermometer. I don't know what could have caused the terrible consistency and dark color. I'll try again and will let you know what happens. And thank you for offering to come over and help. That's so sweet of you. I would have to offer you store bought cookies 🙂 Jeanne

[@ezinmaezeifeoma6573]

Well done I will like to try this for my grandchildren, please can I get the ingredients

[@pamelasfavoriterecipes7998]

Hi there! The recipe with all the ingredients are underneath the video. Find the title of the video and touch the word ‘ more’ in bold print.

[@karenvorheis8137]

It's amusing to see the different variations of Scottish shortbread. My father is from Scotland and his families recipe was so different than this one. Basically just butter (losts of it) sugar, a pinch of salt, one beaten egg and flour and that's it. It was put in a cake pan and scored so it was broken evenly when baked. I will bet my recipe against any others for true Scottish shortbread!

[@AdijatNaibi-jj6qq]

Thanks for the recipe 🥰