First Step: Preheat and Prepare Preheat your oven to 160°C (320°F). Line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal of the baked shortbread later. This preparation ensures even baking and effortless cleanup.

Second Step: Cream Butter and Sugar In a large mixing bowl, beat the softened butter and granulated sugar together until just combined, avoiding over-creaming. For vegan or low-calorie options, use your chosen butter substitute. The goal is to create a mixture that is smooth yet not overly aerated to maintain the tender crumb.

Third Step: Incorporate Flour and Salt Sift the all-purpose flour and table salt (if using) into the butter mixture. Gently mix using a spatula or hands until the dough just comes together with a crumbly texture. Avoid overworking the dough to prevent toughness and maintain the characteristic shortbread crispness.

Fourth Step: Shape and Dock the Dough Press the dough evenly and firmly into the prepared pan to ensure uniform thickness, approximately ½-inch thick. Use a fork to prick the surface at about 1-inch intervals to allow steam to escape and prevent sogginess during baking. Optionally, sprinkle a little extra sugar on top for a lightly sweet crust.

Fifth Step: Chill Before Baking Chill the dough in the refrigerator for 30 minutes to 2 hours to solidify the butter, which helps maintain shape and enhances flakiness during baking. This chilling also keeps the pricked holes clear for steam escape.

Sixth Step: Bake to Perfection Bake the shortbread in the preheated oven for 25 to 35 minutes, watching carefully for edges to become light golden while the center remains pale. Baking time may vary depending on oven type and pan material, so rely on visual cues rather than time alone.

Seventh Step: Cool and Cut Remove the shortbread from the oven and let it cool in the pan for about an hour to firm up. Then, use the parchment overhang to lift it out and cut into traditional bars or wedges while still slightly warm for clean slicing.

Final Step: Serve and Store Enjoy your traditional Scottish shortbread with a cup of tea like Earl Grey. Store in an airtight container at room temperature for 5-7 days to maintain its buttery freshness or freeze for up to 3 months for longer preservation.