Few things are better with a cup of tea or coffee than a wedge of butter shortbread. It’s also the perfect thing when you want something crisp to serve with a soft dessert like custard or ice cream. Shortbread keeps well and makes an excellent gift.
Because this one tastes mainly of butter, use very fresh butter. Traditional Scottish recipes don’t include salt—but they usually use salted butter. So I’ve added a tiny pinch of salt; without it, the flavor can be slightly flat.
This authentic Scottish recipe is from Nan Lang, who got the recipe from her mother, Mary Tennent, and sent it to
Copyright © 1994 by Richard Sax. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.