Today’s recipe is quick and easy-I’m sharing the shortbread recipe I got from my Uncle Dave (hi Uncle Dave!) It was passed down to him from his Scottish grandmother. It’s only four ingredients, but it’s so good. My aunt and uncle often bring a batch of this with them when the visit for holidays, so for me it’s super nostalgic. It’s also good as a base for other desserts. I adapted it for the crust for my chai cider cheesecake bites, and I’m working on an ice cream flavor that includes this as a mix-in. Keep an eye out for that ice cream recipe in a few weeks!
If you make this shortbread recipe, please let us know what you think! We’d love to hear from you in the comments below or on social media.
Uncle Dave’s Shortbread
- 2 1/2 cups flour
- 2/3 cup sugar
- pinch of salt
- 1 cup butter
- Preheat the oven to 350°F
- Mix the 2 1/2 cups flour, 2/3 cup sugar, and pinch of salt in a bowl. Then cut in the 1 cup of butter into the dry ingredients in chunks. Blend with your fingers or a pastry cutter until the mixture resembles coarse meal.
- Press the mixture into a glass pie dish. Bake for 25-30 minutes until the edges are just starting to brown.
- Allow to cool for 20 minutes in the dish, then tip it out onto a plate. Let it cool for 5-10 minutes more, then cut it into bars. You must cut it while it's still warm or it will be too hard.
- Tip: save the crumbly bits that break off when you're cutting the shortbread to use as an ice cream topping. The shortbread is hearty and will keep in an airtight container for up to a week, although it probably won't last that long.