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Lemon Scottish Shortbread Cookies by Ciao Chow Bambina

Lemon Scottish Shortbread Cookies by Ciao Chow Bambina

The amazing partner to your coffee or tea! Enjoy and share with your friends!

Source: Ciao Chow Bambina 


  • 2/3 cup unsalted butter, softened
  • 1/4 powdered sugar, plus more for sprinkling
  • 1 1/2 Tbsp. granulated sugar
  • 1/4 tsp. salt
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. lemon zest
  • 1 1/6 cups all-purpose flour
  • 1/3 cup corn starch


  1. Preheat oven to 300 F.
  2. Using an electric mixer, beat until light and well-blended: softened unsalted butter, 1/4 cup powdered sugar, granulated sugar, salt, lemon juice and lemon zest.
  3. Next, sift over the butter mixture: 1 1/6 cups all-purpose flour and 1/3 cup corn starch.
  4. Gradually stir the flour into the butter mixture, then knead until well-incorporated and smooth.
  5. On a floured surface, using a regular rolling pin, roll out the dough into an 8√ó11-inch rectangle (dough should be about 1/4-inch thick).
  6. If using the PastryMade rolling pin, at this point, gently roll across the dough to create the design.
  7. Using a 2 1/2-inch round pastry cutter, cut circles in the dough. Place cookies on baking sheet. Continue the process with remaining dough.
  8. Bake for 45 ‚Äď 50 minutes, or until shortbread is pale gold.
  9. Once cooled, sprinkle with powdered sugar for a slightly sweeter taste.

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