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Scottish Shortbread with Candied Peel Recipe

Scottish · Dessert · 50 min total

A classic buttery shortbread studded with sweet candied citrus peel, perfect for tea time or holiday gifting.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 cup rice flour or cornstarch
• 1/2 teaspoon salt
• 1/2 cup finely chopped candied orange or lemon peel

Instructions

1. Preheat oven to 325°F (160°C). Line a 9x13-inch baking pan with parchment paper.
2. In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes.
3. Sift together all-purpose flour, rice flour, and salt. Gradually add to butter mixture, mixing until just combined. Fold in candied peel.
4. Press dough evenly into prepared pan. Prick all over with a fork.
5. Bake for 30-35 minutes, until edges are lightly golden. Remove from oven and immediately cut into fingers or squares while warm.
6. Cool completely in pan on a wire rack before removing.

Tips

• Store in an airtight container at room temperature for up to 2 weeks.
• For a festive touch, sprinkle with coarse sugar before baking.
• Rice flour gives the shortbread its characteristic sandy texture; do not substitute.

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