Praline Scottish Shortbread
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my favorite treats to bake when I want something special but don't have much time. Traditional Scottish shortbread gets a luxurious upgrade with rich praline syrup, and the best part is it comes together in under an hour from start to finish. Butter is packed with fat soluble vitamins that help your body absorb essential nutrients, making this indulgence a bit more wholesome. What I love most is how simple the ingredient list is, nothing fancy or hard to find, yet the results taste like you spent all day in the kitchen. It's the perfect recipe for impressing guests or treating yourself without breaking the bank or exhausting yourself in the kitchen.
Ella x
Ingredients
- 250 gbutter
- 150 ggranulated sugar
- 200 gall-purpose flour
- 1 gsalt
- 100 mlpraline syrup
- 2 egglarge eggs
- 50 gunsalted butter, melted
Detail level
Instructions
- 1
Preheat the oven to 180°C (350¿t). Line a baking sheet with parchment paper.
Tip: For a crisper shortbread, bake for 35 minutes.
- 2
In a medium bowl, whisk together the flour and salt.
Tip: Ensure the flour is evenly coated with salt.
- 3
In a large bowl, cream the butter and granulated sugar until light and fluffy.
Tip: Aim for a smooth, creamy consistency.
- 4
Add the praline syrup and mix until well combined.
Tip: Be careful not to overmix.
- 5
Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next.
Tip: This will ensure a tender shortbread.
- 6
Gradually add the flour mixture to the wet ingredients and mix until a dough forms.
Tip: Be patient and don't overwork the dough.
- 7
Turn the dough onto a lightly floured surface and knead a few times until it comes together.
Tip: This will help the shortbread retain its shape.
- 8
Roll out the dough to a thickness of about 1.5 cm (0.6 in) and cut into desired shapes.
Tip: You can use a cookie cutter or the rim of a glass for a rustic look.
- 9
Place the shortbread on the prepared baking sheet and bake for 20-25 minutes, or until lightly golden.
Tip: Keep an eye on the shortbread during the last 5 minutes of baking.
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