Edwardian Scottish Shortbread

EDWARDIAN SCOTTISH SHORTBREAD

— Biscuit de beurre écossais

Simple, steadfast, and timeless, Edwardian Scottish Shortbread is made with only a few humble ingredients — butter, sugar, and flour — transformed into something truly elegant. Baked until pale-golden with a delicate crumb, it’s the sort of biscuit meant for tea by lamplight, for holiday tins passed from hand to hand, and for sweet, quiet pauses in the season. From The Gilded Table: December Edition.

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Notes ✨
Keep the butter cool and handle the dough gently — shortbread loves a light touch.
Bake until just pale-golden at the edges; over-baking can dry the crumb.
For tradition: prick the top with a fork and finish with a light dusting of sugar once cooled.
Store in an airtight tin with parchment between layers; the flavor deepens after a day.

A classic Christmas tin biscuit — buttery, quiet, and beautifully old-fashioned.

Do you love your shortbread plain and buttery, or with a hint of vanilla, citrus, or lavender? Tell me how you like to bake yours.

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