Baking Countries Around the World - Page 9 of 19

Gluten-Free & Vegan Scottish Shortbread Cookies

Argentine Alfajores (Sandwich Cookies)

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Rich and Creamy Dulce de Leche: 4 Methods of Preparation

Ooey, gooey, sweet, dark amber color sweetness eaten as candy, fudge, swirled in brownies, poured over ice cream, or used as a dip with your favorite shortbread or fruit… YUM! I’m talking about dulce de leche and caramel. They look similar in color, taste alike, and can be used in comparable ways. However, they are actually not the same, at least in preparation. Check out my 4 methods of making your own dulce de leche at home and use it as a caramel.

What is Caramel?

Caramel in its purest form is just granulated sugar that is heated to a liquid form and caramelized to a creamy substance. Water can be added to keep the sugar from burning as it cooks. After it has finished cooking, butter and/or heavy cream are added to help cool the mixture and add flavor depth.

What is Dulce de Leche?

Dulce de leche is Spanish for “candy from milk”, “caramelized milk”, or “sweet milk”. Dulce de leche is a common Latin & South American sweet treat spread used as a frosting on cakes and sandwiched between cookies. It is made primarily of milk and sugar, not water like caramel. It is heated low and slow until the liquid evaporates leaving milk solids and the sugar to caramelize to a dark amber or brown color.

My Dulce de Leche Inspiration

In the United States, it can be difficult to find already prepared dulce de leche in grocery stores. For decades, I’ve known people to use caramelized sweetened condensed milk to make dulce de leche. As I was learning about and creating my Argentine Alfajores recipe, I realized it was time for a dulce de leche post, too. After all, it’s a significant ingredient in those cookies.

Simple Dulce de Leche Preparation

Making dulce de leche is actually very simple. There are multiple ways of making it using a can of sweetened condensed milk. You can also make it from scratch. Regardless of the method, there really isn’t a need to buy it from the store (unless you need it now!). The bottom line is, making dulce de leche is about cooking low and slow requiring patience and time. I prefer to make my dulce de leche at least a day in advance prior to consuming or using it in recipes like in my alfajores.

Dulce de Leche Method Overviews

The first three methods of dulce de leche preparation use sweetened condensed milk in a water bath in a slow cooker, on the stove, and in the oven. The fourth method is homemade, from scratch, using common pantry and fridge ingredients that are condensed and caramelized on the stove.

Method #1: Sweetened Condensed Milk- Slow Cooker or Crock Pot Method

Can to Crock Pot & Bake

A can of sweetened condensed milk is ALL you need. Remove the label from a can of sweetened condensed milk. Place the entire, full, unopened can in the slow cooker. Cover the entire can with water, about an inch above it. Then, set the machine on low for 10 hours. Take a peek once in a while to ensure water is covering the can. With the lid on, the water shouldn’t evaporate. You will likely notice the water to begin bubbling with less than 4 hours to go. Don’t worry, let it bubble!

Remove Can from Crock Pot

Once the 10 hours are up, use tongs to carefully lift the can out of the pot and place it on a towel to absorb the water and on a heat-proof surface (cooling rack). Allow the can to cool some, but more importantly, it should depressurize before opening it. It will take 1-1 ½ hours.

hot can removed w/tongs & placed on a towel on a cooling rack

Cool & Add Flavor

The can has cooled enough to open when the can gives a bit when pressed in as the pressure has decreased. Open it with a can opener and scoop the mixture into a bowl. Whisk in an optional ⅛ teaspoon of salt and 1 teaspoon of vanilla for added flavor. Be sure to whisk well to smooth out any lumps. Cover the container and store in the fridge for a couple of weeks. It can be used in whatever capacity you see fit. I personally like the “spoon in my mouth” method. 😉

Method #2: Sweetened Condensed Milk- Stove Top Method

Can to Saucepan & Bake

Basically, this method is the same as the slow cooker but over the stove top. As before, remove the label from a can of sweetened condensed milk. Place the entire, full, unopened can in a large enough pot that will allow water to cover the can. You can place a small dish towel under the can to prevent it from rattling around in the pan. Add enough water to cover the entire can by at least an inch. Cover the pot with the corresponding lid. Set the heat on medium with enough heat that the water bubbles the entire time and cook for 3 hours.

can w/o label in pot (dish towel-optional)

Maintain Water Level

It’s important to maintain the same water level throughout the cooking time, so check the level about every 30 minutes. Add water as needed to keep the can covered. If the lid fits well and continues to cover the pot, the liquid should not evaporate thus the water level should remain the same. Check it periodically, nevertheless.

Remove Can from Saucepan

Use tongs to carefully lift the can out of the saucepan and place it on a towel to absorb the water and on a heat-proof surface (cooling rack). Allow the can to cool some, but more importantly, it needs to depressurize before opening it. It will take 1-1 ½ hours.

can removed w/tongs onto towel on cooling rack

Cool & Add Flavor

The can has cooled enough to open when the can gives a bit when pressed in as the pressure has decreased. Open it with a can opener and scoop the mixture into a bowl. Stir in ⅛ teaspoon of salt and 1 teaspoon of vanilla. Cover the container and store in the fridge for a couple of weeks. Use it in whatever dish you would like. I personally like the “spoon in my mouth” method… always! 😉

Troubleshooting: Not Caramelized Enough?

If the water isn’t hot enough, the milk will not heat to caramelization during the recommended 3-hours’ time. Unfortunately, you won’t know until you open the can. If you find that your dulce de leche didn’t caramelize enough, follow the Method #3: Sweetened Condensed Milk- Oven Baked Method below by emptying the contents into an 8×8-inch pan and continue cooking in the oven using the method as described.

Method #3: Sweetened Condensed Milk- Oven Baked Method

Bain-Marie?

All of these sweetened condensed versions follow the bain-marie method. “Bain-marie” is a French term referring to a hot water bath (translated directly as Mary’s bath). It’s often used in cooking to melt chocolate, keep food warm, or cook or bake delicate foods like custards and pudding evenly whereby preventing any sort of hardening or crust from forming.

Preheat Oven, Empty Can, & Bake

Preheat the oven to 425˚F (220˚C). Open and pour a can of sweetened condensed milk into an 8×8-inch baking pan. Cover the pan tightly with foil and place it in a larger baking dish (like a 9×13). Use a measuring cup and pour water in the larger pan (for ease, you can pour the water in after the pans are in the oven). Add enough water to fill the pan ¾ way up the sides of the covered dish. The water should be above the milk line. Bake for 1½-3 hours until the mixture reaches a dark amber, caramel color.

Maintain Water Level

You will need to check the water level periodically as the water WILL evaporate. Keep a kettle of boiling water going on the stove and pour that boiling water in the larger pan as needed (about every 30 minutes or so after the first 45 minutes). Adding boiling water from the stove will keep the oven water from cooling down. When you add water, add enough to maintain the original ¾ level up the pan. The smaller pan will likely bounce around a little in the larger pan. The water will bubble out to the bottom of the oven. This is normal.

Add boiling water to larger pan as water evaporates

Remove Pans from Oven

Carefully remove both pans. Then, remove the smaller pan from the larger one. Transfer the dulce de leche to a bowl. Whisk in ⅛ teaspoon of salt and 1 teaspoon of vanilla for extra flavoring. Be sure to whisk well to smooth out the lumps. Allow the mixture to cool, then cover and store in the fridge for up to a couple of weeks.

Method #4: From Scratch Dulce de Leche (using ingredients from your fridge & pantry)

“From Scratch” Dulce de Leche Ingredients

For the ingredients, you’ll need whole milk, granulated sugar, baking soda, salt, and vanilla.

Combine the Ingredients & Begin Heating

You need a large heavy-duty saucepan (3-4 quart), one that is 3-4 times larger than what will hold the ingredients. The milk will boil and may triple in size before you realize it so a large pot is recommended. Whisk together 32 ounces (4 cups) of whole milk, 250 grams (1¼ cups) of granulated sugar, ¼ teaspoon of baking soda, and ⅛ teaspoon of salt. Heat on medium-high until the mixture begins to boil, which will look more like an increased froth (~10 minutes).

milk, sugar, baking soda, and salt whisked on medium-high heat

Remain NEARBY!

Stand near the milk as it comes to a boil and stir frequently so it doesn’t boil over. Once it boils, reduce heat to low-medium and simmer the mixture; it should bubble consistently. Keep the saucepan uncovered and stir occasionally (about every 10 minutes or sooner, if needed). Leaving the milk mixture uncovered while it reduces allows for water to evaporate thus condensing the milk to a thick consistency.

See why we need a LARGER pan? — Do you see why we need a LARGER pan?

Continue to Heat & Check Periodically

You may need to increase stirring frequency during the last 30 minutes to an hour. Stir often enough to keep the milk from boiling over and the milk on the saucepan bottom from burning. Cook for 1½ -3 hours or until the mixture is caramelized (it will still be liquid-y because it is hot; once it cools it will thicken). I have made this in an 1:30 and it has taken me almost 3 hours. The key is medium heat or hot enough for the mixture to bubble or it will take seemingly forever.

Add Final Touches & Cool

Remove the saucepan from the heat and whisk in 1 teaspoon of vanilla. Allow the dulce de leche to cool in the saucepan or go ahead and transfer it to an appropriate container (glass) to cool and store. Cover and refrigerate for up to 2 weeks.

Using Dulce de Leche

Use your dulce de leche however you see fit. For any leftover dulce de leche, use it as a spread over bread, crackers, and cookies. Use it like a frosting on cake or brownies. Heat and drizzle it over hot apple pie or use as an ice cream topping. Honestly, I prefer to just scoop it out with a spoon and eat it like peanut butter; no other ingredient needed to satisfy a sugar craving. 😊 Check out and compare the two different versions: homemade from scratch on the left and the caramelized sweetened condensed version on the right.

homemade from scratch on the left and the caramelized sweetened condensed version on the right

Dulce de Leche Final Thoughts

Whenever you need a caramel-like ingredient, I think dulce de leche fits the bill. All you need is a can of sweetened condensed milk… oh, and a little water, heat, and time. If you would rather have a homemade version, go for the whole milk and sugar heated on the stove. Either way, you can’t go wrong with a good tasting, sweet, caramel treat. As a side note, the canned version is thicker than the “from scratch” version. If you need a thick caramel for sandwiching cookies or in a recipe where the dulce de leche should be very thick, go with the sweetened condensed version. The “from scratch” version is great for spooning over ice cream or using as a dip.

Baker’s Perspective

Having made all these versions, I have to say that my preferred method is the first method using the slow cooker. You don’t have to watch the water level and there’s nothing to do until it has cooled. When I make this version, I start it after I wake up in the morning and by the time I go to bed, the dulce de leche is in the fridge. The oven baked method and the beginning of the “from scratch” method were the most labor intensive ones. For these, you really must keep an eye on the liquids. Regardless, be sure to use a whisk to smooth out all of these as the dulce de leche will clump and solidify during cooling.

Taster’s Perspective

I happily tasted all these versions. The sweetened condensed milk from the can tasted the same regardless of where it was caramelized. I love adding that bit of salt to balance out and cut the heavy sweetness. The vanilla adds a hint of extra flavor. The homemade version tasted different from the canned version. It was good but just different. To put it simply, they all just tasted like caramel to me. The sweetened condensed version makes a great spread while the “from scratch” version makes a great dip.

Check out my YouTube video for visuals of each step. “Rich & Creamy Dulce de Leche: 4 Methods of Preparation Including a “From Scratch” Version”.

Print Recipe

Dulce de Leche Method #1: Sweetened Condensed Milk- Slow Cooker Method

Make dulce de leche with a can of sweetened condensed milk in a slow cooker covered with water on low for 10 hours.

Prep Time10

Cook Time10

Total Time10 10

Course: Dessert, Snack

Cuisine: Latin American or South American

Keyword: dulce de leche, sweetened condensed milk, slow cooker or crock pot method

Author: Summer

Ingredients

1 can sweetened condensed milk
⅛ tsp salt optional
1 tsp vanilla optional

Instructions

Remove the label from a can of sweetened condensed milk. Place the unopened, filled can in the slow cooker and cover it with water to about an inch above the top of the can. Cook on low for 10 hours. Use tongs to carefully lift the can out of the pot and place it on a towel on a heat-proof surface (cooling rack). Allow the can to cool before opening it (~1½ hours). Open the can using a can opener and scoop the mixture into a bowl. For balance and added flavor whisk in salt and vanilla. Cover and store in the fridge for a couple of weeks.
TIP: You know when the can has cooled enough to open when the can gives a bit when pressed in as the pressure has decreased.

Video

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Dulce de Leche Method #2: Sweetened Condensed Milk- Stove Top Method

Make dulce de leche with a can of sweetened condensed milk in a saucepan covered with water over simmering heat for 3 hours.

Prep Time10

Cook Time3

Total Time3 10

Course: Dessert, Snack

Cuisine: Latin American or South American

Keyword: dulce de leche, sweetened condensed milk, stove top method

Author: Summer

Ingredients

1 can sweetened condensed milk
⅛ tsp salt optional
1 tsp vanilla optional

Instructions

Remove the label from a can of sweetened condensed milk. Place the can in a large enough pot that will allow water to cover the can. You can place a small dish towel under the can to prevent it from rattling around in the pan. Add enough water to cover the entire can by at least an inch. It’s important to maintain the same water level throughout the cooking time, so check the level about every 30 minutes. Add water as needed to keep the can covered. Cook covered with the pot lid. Set the heat on low-medium with enough heat that the water still bubbles the entire time and cook for 3 hours. Use tongs to carefully lift the can out of the pot and place it on a towel on a heat-proof surface (cooling rack). Allow the can to cool before opening it (~1½ hours). Open the can using a can opener and scoop the mixture into a bowl. For balance and added flavor whisk in salt and vanilla. Cover and store in the fridge for a couple of weeks.
TIPS: If the lid fits and continues to cover the pot, the liquid should not evaporate thus the water level should remain the same, but check it periodically. You know when the can has cooled enough to open when the can gives a bit when pressed in as the pressure has decreased.

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Dulce de Leche Method #3: Sweetened Condensed Milk- Oven Baked Method

Make dulce de leche with a can of sweetened condensed milk poured in a baking pan surrounded by water and baked in the oven for 2-3 hours.

Prep Time10

Cook Time2

Total Time2 10

Course: Dessert, Snack

Cuisine: Latin American or South American

Keyword: dulce de leche, sweetened condensed milk, oven baked method, bain-marie

Author: Summer

Ingredients

1 can sweetened condensed milk
⅛ tsp salt optional
1 tsp vanilla optional

Instructions

Preheat oven to 425°F (220°C). Open and pour the contents of a can of sweetened condensed milk into an 8×8 dish. Cover the pan tightly with foil and place it in a larger baking dish (like a 9×13). Use a measuring cup and pour water in larger pan. Add enough water to fill it ¾ way up the sides of the covered dish. Bake for 1½- 3 hours. Check the water level during the baking process adding more to maintain original level. Bake until you reach caramel color. Remove the smaller pan from the larger one and stir the dulce de leche mixture. Spoon the mixture into a bowl and whisk in salt and vanilla for extra flavor. Allow to cool. Cover and place in a container in the fridge to store for a couple of weeks.
TIP: Keep a kettle of water boiling over the stove. When you add water to the pan during baking, you will not decrease the water temperature by much.

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Dulce de Leche Method #4: From Scratch- Stove Top Method

Make dulce de leche from scratch with a few fridge and pantry ingredients. Cook over the stove for 1½-3 hours.

Prep Time10

Cook Time1 30

Total Time1 40

Course: Dessert, Snack

Cuisine: Latin American or South American

Keyword: dulce de leche, milk and sugar, stove top method, homemade dulce de leche

Author: Summer

Ingredients

32 oz (4 cups) whole milk
250 g (1¼ cups) granulated sugar
¼ tsp baking soda
⅛ tsp salt
1 tsp vanilla

Instructions

Whisk together milk, sugar, baking soda, and salt in a large heavy-duty saucepan. Heat on medium-high until the mixture begins to boil which will look more like an increased froth (~10 minutes). Stand near the milk as it comes to a boil and stir frequently so it doesn’t boil over. Once it boils, reduce heat to low-medium and simmer. Keep the saucepan uncovered and stir occasionally (about every 10 minutes or sooner, if needed). You many need to increase stirring frequency during the last 30 min. to an hour. Stir often enough to keep the milk from boiling over and the milk on the saucepan bottom from burning. Cook for 2-3 hours or until the mixture is caramelized (it will still be liquid-y because it is hot; once it cools it will thicken). Remove from heat and whisk in vanilla. Allow to cool in the saucepan or go ahead and transfer it to an appropriate container (glass) to cool and store. Cover and refrigerate for up to 2 weeks.
TIPS: Use a saucepan 3-4 times larger than what will hold the ingredients since the milk will boil and may triple in size before you realize it. Leaving the milk mixture uncovered while it reduces allows the water to evaporate thus condensing the milk to a thick consistency.

Video

Interested in some other sweet treat recipes? Check these out.

Gluten-Free & Vegan Scottish Shortbread Cookies

Argentine Alfajores (Sandwich Cookies)

Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes.

Addicting Argentine Alfajores: Rich in Chocolate and Dulce de Leche

Cookies are just one of the tastiest, most portable, and most satisfying hand-held snacks. Check out these chocolate-covered, orange-zested, shortbread cookies sandwiched with a rich and creamy dulce de leche filling. Variations of this cookie are popular all over the Americas. I’m sharing my version of the Argentine Alfajores cookies.

A Little Argentine Alfajores History

Alfajor is Spanish for “sandwich cookie”. It is thought to date back to the Middle East during the 8^th century. At that time, the “cookie” likely consisted of dough filled with dried fruit preserves and rolled in sugar or nuts. The Moors are thought to have introduced it to Spain who created a version rolled in almonds and powdered sugar closer to the version we eat today. The Spaniards took their version to South America during the 16^th century where countries and regions modified it to make it their own. Needless to say, these incredibly rich and indulgent sweet treats have stood the test of time, crossed continents, and improved with cultural influences. They are as craved and beloved today as when they were created.

So, what is an alfajor, today?

Basic alfajor: 2 shortbread cookies with a sticky filling

The basis of an alfajor usually consists of two shortbread cookies sandwiched with a sticky filling. The shortbread can be a simple, white cookie, a chocolate shortbread, or other shortbread flavored with dried fruit or zests. Fillings include dulce de leche (similar to caramel), chocolate, fruit preserves, fruit curds, or a thick, sweet cream. Once filled, alfajores can be rolled (along the filled, sticky edges) in coconut flakes, powdered sugar, chopped nuts, sprinkles, chopped candy, etc. You can dip them fully or partially in chocolate (white, milk, dark, or a mix– black and white sandwich cookies anyone?) and decorate with the aforementioned coconut, sugar, nuts, and candy. It really can be a cookie for all. Such a pretty plate variety would make!

My Argentine Alfajores Creation

I chose to create an alfajor version based on my preferred flavor combinations and one that still holds true to tradition. This version is a buttery shortbread cookie flavored with orange zest. It is filled with “homemade” dulce de leche (caramelized sweetened condensed milk) and dipped in melted semi-sweet chocolate. I like the freshness of the orange next to the heavy, sweet chocolate and ducle de leche. The combination of sweet and bitter of semi-sweet chocolate mellows out the rich dulce de leche (caramel) sweetness. In my opinion, all the flavors complement each other well.

Thanks Argentina!

A big thanks to the people of Argentina for sharing their versions that many of us love today and being the inspiration for mine. I took a note from the famous Argentine Havanna brand alfajores cookies (can be purchased on Amazon 😊). One of their popular versions is a simple shortbread filled with dulce de leche and covered in chocolate. For me, that was the version I wanted to recreate.

Argentine Alfajores Recipe Ingredients

The ingredients include all-purpose flour, cornstarch, baking powder, baking soda, butter, salt (only if using unsalted butter), powdered sugar, egg yolks, vanilla, milk of any kind, zest from an orange, dulce de leche filling (store-bought or homemade), semi-sweet chocolate, and shortening.

TIP: See my next video on making “Dulce de Leche 4 Ways!” Dulce de leche can be used in place of traditional American caramel in desserts or as a topping.

all-purpose flour, cornstarch, baking powder, baking soda, butter, salt (only if using unsalted butter), powdered sugar, egg yolks, vanilla, milk of any kind, zest from an orange, dulce de leche filling (store-bought or homemade), semi-sweet chocolate, and shortening. — all-purpose flour, cornstarch, baking powder, baking soda, butter, salt (only if using unsalted butter), powdered sugar, egg yolks, vanilla, milk of any kind, zest from an orange, dulce de leche filling (store-bought or homemade), semi-sweet chocolate, and shortening

Make the Shortbread Cookie Dough

To get a head start and save on time, you can make the dough the night before the day you want to bake the cookies. That’s what I prefer to do, but you really only need an hour between the time you make the dough and roll them out to bake.

Sift Dry Ingredients

In a large bowl, sift together 120 grams (1 cup) of flour, 128 grams (1 cup) of cornstarch, 1 teaspoon of baking powder, ¼ teaspoon of baking soda, and ¼ teaspoon of salt, IF using unsalted butter. Stir or whisk until well combined. Set the bowl aside.

TIP: I debated on whether to add baking soda to this recipe. Ultimately, I decided to add it, because I have learned that baking soda provides a tender cookie crumb.

sift together flour, cornstarch, baking powder, & baking soda

Cream Butter & Powdered Sugar

In another large bowl (or bowl of a stand mixer), beat 8 tablespoons (4 ounces) of softened butter until creamy. Add 60 grams (½ cup) of powdered sugar and continue to mix until light and fluffy.

TIP: If butter isn’t soft enough, dice it in a microwaveable-safe bowl and heat it in the microwave for 10 seconds or so until softened but not melted.

Add Remaining Wet Ingredients

Add 2 egg yolks, one at a time, to the butter mixture until well combined. Then add 1 teaspoon of vanilla, 2 tablespoons of milk, and optional orange zest (1 tablespoon) from 1 orange. Mix until incorporated.

TIP: Why use 2 egg yolks instead of 1 whole egg? Egg yolks are a binding ingredient that add flavor and help to brown the cookie. A full egg that includes the egg white will make the dough too sticky as egg white has a “stickier” feel.

mix all wet ingredients including orange zest

Mix ALL Ingredients Together

With your hands or a spatula, “knead” or stir in the flour mixture until combined. The dough should not be too sticky, if so, add a tablespoon or so of flour. As you mix the dough, it will be sticky at first, but it will firm up and become less sticky as you go. The dough has been mixed enough when it holds a ball and no longer sticks to your hands.

TIP: You can use a stand mixer or spoon to combine the ingredients. I find it a bit relaxing and mind numbing using my hands to “squeeze” the soft butter and cold flour mixture. To each his own!

Shape & Refrigerate Dough

Remove the dough from the bowl and place it on a sheet of plastic wrap. I prefer to roll out my dough and use cookie cutters for my desired shape(s). Simply shape the dough into a disk and wrap it tightly in plastic wrap. Place it in the fridge for at least an hour or until firm. You may leave it in the fridge overnight.

However, if you don’t want to roll out the dough and use a cookie cutter, divide the dough in half and roll each half into a log that’s 2 inches in diameter. Then, wrap each log in a sheet of plastic wrap. Place the logs in the fridge for at least an hour or until firm. You may leave it in the fridge overnight.

TIP: If your environment is cool, you may not need to firm up the dough. Consider proceeding to the next step immediately after preparing the dough.

TIP: If your dough is too firm to roll from leaving it in the fridge overnight, just let it sit at room temperature for 30 minutes or so until it softens a little.

shortbread dough wrapped in a disk to firm up in the fridge

Cut Out Cookies

If you rolled your dough into logs to avoid the cookie cutter, you want to cut your slices while the dough is still really firm. Cut ¼-inch slices and place them on a baking sheet about ½ inch apart to bake. Just follow the directions below for the remainder of the recipe, minus the cookie-cutting portion. 😉

Preheat Oven & Prepare Pans

Preheat the oven to 350˚F(177˚C). Line 2 baking sheets with parchment paper or a French Silpat and set them aside.

Roll Out Dough & Cut

Lightly flour a work surface with a combination of flour AND granulated sugar. WHAT?

TIP: In rolling out cookies or other sweets, use a combination of flour and granulated sugar so the dough exterior doesn’t dry out from the flour. The textured sugar helps to keep the dough from sticking to the surface. You also get a bit of sweetness, sparkle, and additional caramelization on the outside of the cookie. Win!

Use a floured rolling pin and roll out the dough into ¼-inch thick circle. Ensure you roll the cookies thin, since they will rise some in the oven. If they are too thick the ratios will be off between chocolate, cookie, and dulce de leche. Use a 2-inch cookie cutter to cut out around 50 rounds or other shapes (that’s 25 sandwich cookies). Place the rounds at least ½-inch apart on a cookie sheet. You should be able to place about 20 cookies on each sheet (if using ~ 17-x12-inch baking pans).

TIP: Use different shape cookie cutters as long as they are about 2 inches in diameter. Circles and heart shapes work really well. When you cut them out, be sure to cut out 2 of the same shape at a time so you get a top and bottom of each shape. Shapes that have small edge designs are more difficult to see once they have been covered in chocolate, but they are still visible.

roll to ¼-inch thick (notice the specks of orange zest)

Bake Cookies in Batches & Cool

Bake the first batch (one baking pan) of cookies for 12-14 minutes until the cookies are firm and lightly golden. In the meantime, continue cutting out the dough. Reshape the dough and roll as often as necessary to use up the dough.

Once the first batch of cookies are baked, remove the baking sheet, and add the second batch to the oven. After a quick 2-minute cooling on the baking sheet, transfer cookies from the baking sheet to a wire rack to cool completely before filling.

TIP: I’m a stickler for only baking 1 sheet pan of cookies at a time and in the center of the oven. I look for that perfectly baked cookie (perfect for me). I want all cookies to bake evenly with a light brown coloring. You could, of course, bake 2 pans at once. But I would turn the pans around and play musical racks (switch pans between racks) during the baking time to ensure an even bake for both pans.

TIP: Once the cookies have cooled completely, I like to sandwich matching cookies to ensure each pair matches (if using different shapes) or, at least, so the cookies in the pair are comparable in thickness. To sandwich them, flip them so that the flat bottom of each cookie is the center of the sandwich. They should be rounded on top and bottom once sandwiched together.

Dulce de Leche Side Note: What is it? Substitutions?

I will go into more detail on dulce de leche in my next post with recipes and techniques. However, for this post, just know that dulce de leche and caramel look the same and are very similar in flavor and texture. The main difference is in their preparations. Caramel is pretty much just cooked granulated sugar (purist form 😉) with dairy added after caramelization. Dulce de leche is milk and sugar cooked to a reduction and caramelized together. You CAN use caramel in this recipe if that’s what you have. Keep in mind that whatever filling you use, ensure the mixture is thick so the cookies stay together once sandwiched.

Fill with Dulce de Leche

Dollop or pipe ~1 tablespoon of thick dulce de leche (caramel) on the flat bottom and in the center of 1 cookie. Place another cookie flat bottom down on top of the filling and gently press the cookies together to create a sandwich. Repeat with remaining cookies.

TIP: I have found that dulce de leche made from sweetened condensed milk provides the “right”, most appropriate texture needed to keep the cookies from sliding off.

thick dulce de leche (made from a can of sweetened condensed milk heated on low in the slow cooker for 10 hours)

Melt the Chocolate Coating

Prepare the chocolate coating which is basically just melting chocolate. Place 12-16 ounces (2-2 ½ cups) of semi-sweet chocolate chips or chopped bar and 2 tablespoons of shortening in a large heat-proof bowl.

TIP: Typically, a package of chocolate chips in the store is 12 ounces (2 cups). You might want another bag or at least a larger bag if you can find it. I need just a bit more than 12 ounces. But, if that’s all you have and you discover you’re running out at the end, just dip the remaining cookies halfway (half chocolate covered and halve shortbread) and you’ll still have a pretty cookie.

Double-boiler Method

You can heat up the chocolate over a saucepan of simmering water on LOW on the stove. Place the chocolate and shortening in a heat-proof bowl (like glass) in the saucepan with water touching about halfway up (outside of) the bowl of chocolate. Stir to keep the chocolate from burning.

TIP: Careful to keep the water OUT of the bowl of chocolate. If water gets into the chocolate, the chocolate may seize. If this happens, consider adding a little more shortening and stir well to smooth it out.

place chocolate & shortening in bowl; add water to saucepan

Microwave Method (my preferred and easy way)

Place the chocolate and shortening in a microwaveable-safe bowl in the microwave for 1 minute. Then stir so the heat continues to melt some of the solid pieces. Heat again for 30 seconds. Stir until melted; this could take about a minute. You may want to add another 15 seconds to ensure the chocolate is very hot and runny or it will be too thick sitting on the cookies. Careful not to burn the chocolate!

Dip the Argentine Alfajores (Sandwich Cookies)

Pick up a sandwich cookie and place it in the chocolate. I like to use a spoon to flip over the cookie to ensure both sides and edges are covered. Use a fork to lift the cookie out of the chocolate and allow the excess chocolate to drip. Gently tap the side of the bowl with the fork to help remove any extra chocolate. Use a knife to lift the cookie (on a bottom edge) off the fork and onto a wax paper, parchment paper or Silpat-lined baking sheet. Then, place the baking sheet in the fridge for ~30 minutes or until the chocolate hardens.

Argentine Alfajores: Finished Product!

Check out the cooled cookies. Notice how easy they are to transport and eat on the go. The ratios between chocolate, shortbread, and dulce de leche are just right. Chocolate can be an overpowering flavor, so you want a thin layer. Shortbread has much less flavor so two cookies at the thickness pictured provides some flavor along with contrasting crunch to the thick, sweet, and creamy dulce de leche. Don’t forget about the fresh orange zest speckled throughout the shortbread.

Argentine Alfajores Inside Close-Up View

Argentine Alfajores Final Thoughts

What an indulgent cookie to satisfy that chocolate or sugar craving. Sandwich cookies never go out of style. You know, Argentines love their alfajores like Americans love their Oreos. Although personally, I would pick an alfajor over an Oreo any day, but that’s my opinion. 😉

Baker’s Perspective

Yes, I know there are steps. To be honest, when I first saw a chocolate covered Argentine Alfajores cookie pictured, I thought, “Uh, yeah, no… too complicated.” Then, I decided to go for it. As I was learning about each of the cookie elements (shortbread, chocolate coating, and dulce de leche), I realized that making this cookie wasn’t difficult, it just has steps.

Since you can break up the cookie prep, it was actually pretty easy to make. Really, it’s just making a standard cookie, melting chocolate, and buying dulce de leche (or cooking a can of sweetened condensed milk), and then putting it all together. For such a beautiful, intimidating-looking cookie, it wasn’t complicated. It would be a fun cookie to make with kids especially since the toppings can be customized.

Taster’s Perspective

I imagine what it tastes like, ☹ particularly since I created it. However, Scott, very willingly, did the tasting and consuming honors. In his words, the combination of flavors was appropriate, and the ratios were well balanced.

More specifically, the orange zest in the cookie wasn’t that noticeable with the chocolate and dulce de leche. So, I think if you left out the orange zest, you wouldn’t miss the orange too much. He noted that the shortbread cookies should be relatively thin since the whole sandwich cookie is very thick. A good, thick layer of dulce de leche holds it all together and adds a nice, creamy texture to the “crumbly” cookie and “stiff” chocolate.

The cookies are not hard, per se, but they are firm. You can easily bite into one or use a knife to cut one in half and all the layers stay intact. Overall, this is a flavorful, well-balanced, sweet cookie worthy of another bake.

Check out my YouTube video for the visual details of making this cookie. “Addicting Argentine Alfajores: Chocolate-Covered Shortbread Cookies with Dulce de Leche Filling.“

Print Recipe

Argentine Alfajores (Sandwich Cookies)

Check out these chocolate-covered, orange-zested, shortbread cookies sandwiched with a rich and creamy dulce de leche filling. Try variations using fruit preserves or curd, chocolate, or sweet-cream filling. Roll uncovered, filled cookies in coconut, powdered sugar, or nuts. Add chopped candy, like caramels, to the tops of the chocolate-covered cookies. Dip only half of the cookie in chocolate. There are lots of options to cater to your preferred textures and flavors.

Prep Time1

Cook Time12

Cooling1

Total Time2

Course: Breakfast, Dessert, Snack

Cuisine: Argentine

Keyword: Argentine Alfajores, sandwich cookies, shortbread cookies, chocolate covered cookies, cookies with dulce de leche

Servings: 25 sandwich cookies

Author: Summer

Ingredients

Shortbread Cookie Dough:

120 g (1 cup) all-purpose flour
128 g (1 cup) cornstarch
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt if using unsalted butter
8 tbsp (4 oz) butter, salted or unsalted softened
60 g (½ cup) powdered sugar
2 egg yolks
1 tsp vanilla
2 tbsp milk any kind
1 tbsp orange zest opt

Dulce de Leche Filling: See Recipe in NOTES

1 cup dulce de leche (like a thick caramel) store-bought or caramelized sweetened condensed milk

Chocolate Coating:

12-16 ounces (2-2½ cups) semisweet chocolate chips or chopped bar
2 tbsp vegetable shortening

Instructions

Shortbread Cookie Dough:

In a large bowl, sift together flour, cornstarch, baking powder, baking soda, and salt, if using. Stir or whisk until well combined. Set aside.
In another large bowl, beat softened butter until creamy. Add sugar and continue to mix until light and fluffy.
TIPS: If butter is not soft enough, dice it in the bowl and heat in the microwave for 10 seconds to soften (not melt). You can use a stand mixer. Careful not to overwork the ingredients once all are added.
Add egg yolks, one at a time, to the butter mixture until well combined. Then add vanilla, milk, and orange zest, if using and mix until incorporated.
TIP: After separating the egg yolks from the egg whites, use the egg whites in another dish.
TIP: Egg yolks are a binding ingredient that add flavor and help to brown the cookie. A full egg that includes the egg white will make the dough sticky, not the desired texture in this cookie.
With your hands or a spatula, “knead” or stir in flour mixture until combined. The dough should not be too sticky, if so, add a tablespoon or so of flour.
Remove the dough from the bowl and place it on a sheet of plastic wrap. Shape the dough into a disk and wrap it tightly. Place it in the fridge for at least an hour until the dough if firm to overnight. If your dough is too firm from leaving it in the fridge overnight, just let it sit at room temperature for ~30 minutes until it softens a little.
TIP: If you don’t want to roll out the dough and use a cookie cutter, no problem! Divide the dough in half and roll each half into a log that’s 2 inches in diameter. Wrap each log in plastic wrap and refrigerate as directed. Cut ¼-inch slices and place on baking sheet to bake. Continue following directions.
Preheat the oven to 350˚F (177˚C). Line 2 baking sheets with parchment paper and set aside.
Once the dough is firm, remove it from the fridge. Lightly flour a work surface with a combination of flour and granulated sugar. Place the dough on the surface and dust the top of the dough with a combination of flour and sugar.
TIP: In rolling out cookies or other sweets, use a combination of flour and granulated sugar so the dough exterior doesn’t dry out from the flour. The textured sugar helps to keep the dough from sticking to the surface. You also get a bit of sweetness, sparkle, and additional caramelization on the outside of the cookie.
Use a floured rolling pin and roll out the dough into ¼-inch thickness. Use a 2-inch cookie cutter of any shape you desire to cut out about 50 rounds. Place the rounds about a ½-inch apart on a cookie sheet. You should get about 20 cookies on each sheet.
TIP: If you cover your sandwich cookies entirely with chocolate, minor decorative edge cookie cutters won’t be very visible. However, you can use different shaped cookie cutter and the shapes are pretty defined.
TIP: Ensure you roll the cookies thin since they will rise some in the oven. If they are too thick the ratios will be off between chocolate, cookie, and dulce de leche.
Bake the first batch of cookies for 12-14 minutes until the cookies are firm and pale golden. In the meantime, continue cutting out the dough. Reshape the dough and roll as necessary to use up the dough.
Once the first batch of cookies are baked, remove the baking sheet, and add the second batch to the oven. Transfer cookies from the baking sheet to a wire rack to cool completely before filling.
Dollop or pipe ~1 tbsp of dulce de leche (store bought or homemade) on the back and in the center of 1 cookie. Place another cookie backside down on top of the filling and gently press the cookies together to create a sandwich. Repeat with remaining cookies.
TIP: Be sure to use a very thick dulce de leche or the cookies will not stay together as the top will slide off. Dulce de leche from sweetened condensed milk provides the best texture.

Chocolate Coating:

Melt chocolate and shortening in a large heat-proof bowl set over a pot of simmering water on the stove (water should touch the bowl up about halfway). Once the chocolate begins to melt, stir with a spoon until smooth. Alternatively, microwave chocolate and shortening for 1 minute and then in 30- second increments stirring until just melted.
TIP: Make sure the chocolate is very hot and melted or it will be very thick sitting on the cookies.
Use a fork and/or spoon to dip the cookies in the chocolate until covered. Lift the cookie out of the chocolate and gently tap the side of the bowl to remove extra chocolate. Place dipped cookies on wax paper, parchment paper or Silpat-lined baking sheet. Place baking sheets in fridge to harden ~30 minutes. Serve and enjoy!

Video

Notes

Variations:

Optional fillings: thick chocolate spread like Nutella, fruit preserves, fruit curd (like lemon), or a thick, sweet cream.

Optional coatings: leave the cookie plain and roll the cookie edges, after filling them, in coconut flakes, powdered sugar, sprinkles, chopped nuts, chopped candy, or dried chopped fruit.

Simple dulce de leche recipe:

Slow Cooker Method

Remove the label from a can of sweetened condensed milk. Place the can in the slow cooker and COVER it with water an inch or so ABOVE the top of the can. Cook on low for 10 hours. Use tongs to carefully lift the can out of the slow cooker and place it on a heat-proof surface (cooling rack). Allow the can to cool before opening it. When cooled, open the can and scoop the mixture into a bowl. It’s ready to use as a filling. For extra flavor, whisk in ⅛ tsp salt and 1 tsp vanilla. Cover and store in the fridge for a couple of weeks.

Stove-Top Method (same as Slow Cooker Method)

Remove the label from a can of sweetened condensed milk. Place the can in a large enough pot that will allow water to cover the can. You can place a small dish towel under the can to prevent it from rattling around in the pan. Add enough water to cover the entire can by at least an inch. It’s important to maintain the same water level throughout the cooking time, so check the level about every 30 minutes. Add water as needed to keep the can covered. Cook covered with the pot lid. Set the heat on low-medium with enough heat that the water bubbles continuously and cook for 3 hours. Use tongs to carefully lift the can out of the pot and place it on a heat-proof surface (cooling rack). Allow the can to cool before opening it. After opening it, scoop the mixture into a storage container and use as desired. For extra flavor, whisk in ⅛ tsp salt and 1 tsp vanilla. Cover and store in the fridge for a couple of weeks.

Interested in some other sweet treat recipes? Check these out.

Gluten-Free & Vegan Scottish Shortbread Cookies

New Zealand Kiwi Quick Bread (Regular & Gluten Free)

Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes.

Rich & Buttery, Gluten-Free & Vegan Scottish Shortbread Cookies

I recently created a recipe for some traditional Scottish Shortbread cookies. With such a simple recipe, I knew I could turn it into a gluten-free shortbread. After all, us gluten-free people want some indulgence, too! In fact, I decided to up the ante and make that rich, buttery shortbread, that is full of gluten and dairy, not only gluten free but also vegan AND with only 4 ingredients! Now that’s a challenge!! Check out my Gluten-Free and Vegan Scottish Shortbread cookie recipe.

For historical details and context of the traditional Scottish Shortbread, see my Simple Scottish Shortbread video or Simple Scottish Shortbread blog post with the recipe. For this post, let’s get right into this scrumptious recipe.

Gluten-Free & Vegan Scottish Shortbread Cookie Ingredients

For the ingredients, you’ll need rice flour, tapioca flour or starch, plant-based or vegan butter, and granulated sugar. You’ll want to add salt, if using unsalted butter.

Preheat Oven & Prepare Pan

This is a very easy and simple 4-ingredient cookie. That sounds impossible for a good gluten-free recipe, but it is NOT. This shortbread comes together very quickly. Begin by preheating the oven to 325˚F (163˚C). Then, line an 8×8-inch (or 9×9-inch) square baking dish with overhanging parchment paper. Use scissors to cut a slit at each corner down to the bottom of the pan so the corner flaps overlap, and the paper stays smooth and flush in the pan.

TIP: I like to snip off the internal flaps so they aren’t in the way.

Cream Butter & Sugar

In a large mixing bowl, use a hand mixer or a spoon to cream 2 sticks (8 ounces) of softened butter until smooth. Add 170 grams (¾ cup) of superfine sugar (you can simply use a food processor to pulverize your regular granulated sugar to reach that superfine consistency, though not powder form.) Then, mix or stir again until well combined and the butter is light and fluffy.

TIP: If you forgot to soften the butter ahead of time by leaving it out to come to room temperature, dice it, place it in a microwave-safe bowl, and heat it in the microwave for 10 seconds. That should soften it enough to mix.

Sift Dry Ingredients & Combine with Butter

In a separate bowl, combine 320 grams (2 cups) of rice flour, 61 grams (½ cup) of tapioca flour or starch, and ¼ teaspoon of salt, IF using unsalted butter. Stir until combined. Then, sift them into the bowl over the top of the butter mixture.

TIP: In baking sweets, I always add a little salt. I even add salt to my single serving of hot chocolate! Salt helps to balance out the sweetness in any dessert. If you use salted butter in your dessert, omit the salt. If not, you should always add at least a pinch. 😉

You could use a spoon or spatula to combine the ingredients, but I find that your hands are a better tool. In fact, using your hands is the traditional Scottish way of mixing the shortbread dough. The dough has been mixed enough when you can form a soft mass as you press some of the mixture together.

sift dry ingredients over butter mixture

Press Dough in the Pan

I like the traditional Scottish “shortbread fingers” shape as they are very easy to create. So, I’m place my dough in a baking dish. You could make the “petticoat tails” by placing the dough in a pie or pizza pan. You could also make the “shortbread rounds” by rolling the dough in a log and cut out circles ~¼-inch or so thick. Nevertheless, for the rectangles, press the dough evenly into the parchment-lined baking dish. Press the mixture down using a spatula or your hands. You can finish of by using a small rolling pin to smooth out the top.

Create the Shortbread Shapes & Design

Use a knife to score the bars in 7 or 8 rows across and 2 rows down. The scoring should only be about ¼-inch down. The bars should be 3-4 inches long and an inch wide. Use fork tines to prick the dough in rows (4-5 per scored bar). The dough holes and rectangle scoring will somewhat close after baking, but you can redefine them when they exit the oven.

TIP: You can forgo all scoring and pricking until after baking. I have found that it’s helpful to have a scoring mark as a guide to cut the bars completely after baking. The bars may crumble a little more while cutting without scoring prior to baking. Ultimately, it’s up to you.

Bake, Cut into Bars, & Redefine Holes

Bake the Scottish Shortbread in the preheated oven for 45 minutes or until golden brown.

After the shortbread has baked and while it is still warm, cut the shortbread (while still in pan) along the scored lines cutting all the way through to create the individual bars. Then, if you want, you can use the fork tines to re-prick the dough to redefine the holes. Finally, sprinkle superfine sugar over the top for a pretty bit of sparkle.

shortbread is baked; scoring & holes have somewhat closed up

A Bit of Cooling

Allow the shortbread to cool for at least 15 minutes in the paper in the pan. Then, remove the shortbread using the overhanging parchment paper to a wire rack. Allow them to finish cooling on a wire rack. They need to cool completely, so they set up making them easy to separate.

Cooled & Closer Look

Notice how easily they separate after cooling. They snap nicely as a shortbread should, due to the butter. There is a bit of crumble and texture from the rice flour.

The holes are prominent after being redefined. You can see the sugar on top giving them a little sparkle.

Optional Mix-Ins & Storage

While these cookies taste great as they are, if you want to “dress” them up a bit, you can add dried fruit, nuts, chocolate, and even Earl Gray Tea (from the bag). You can also dip them into chocolate. See the recipe below for the quantities. Shortbread ages well with time, so leave the cookies at room temperature in a sealed container for days and enjoy!

Gluten-Free & Vegan Scottish Shortbread Final Thoughts

During recipe development, I tried a couple of different flours and combinations. I tried using coconut flour in this recipe. I really wanted to like it because I love coconut flour. However, the results yielded a very grainy almost a harden, sponge-like texture. Not great! I still ate them, but they weren’t the Scottish Shortbread I wanted. Ultimately, what tasted the best and had the texture I expect in a Scottish Shortbread was a combination of rice and tapioca flour. If you want to vary up the recipe a little and add coconut flour, you could try replacing a ½ cup of the rice flour with coconut flour. I think rice flour adds enough texture, though. Rice flour is in the traditional Scottish Shortbread cookie, thus this recipe consists of the those expected flavors and textures. The tapioca flour is very soft thus balancing out the grainy texture of the rice flour. Overall, this is a good combination, in my book.

Baker’s Perspective

If you look at the ingredient list on a package of gluten-free, dairy-free cookies, the list is insanely long. I’m so proud of this recipe because it only has 4 ingredients and the cookies are STILL good! This is such an simple and easy recipe. You can use regular butter in place of vegan butter. You can shape the dough into cookies instead of bars thus decreasing the baking time. For quicker prep, forget adding the holes and scoring the bars; just be sure to cut the bars completely as soon as the shortbread exits the oven. Once the shortbread cools, it will be too hard to make nice cuts into individual bars.

Taster’s Perspective

This is an all-around nice, thick, relatively snappy shortbread. While I only tasted this version, Scott tasted both the regular Scottish Shortbread and the Gluten-free, Vegan Scottish Shortbread. He was very surprised at how similar they were in flavor and texture and enjoyed them both. I, of course, really enjoyed the the Gluten-Free bars. I found myself craving them in the afternoon. There is just something about a sweet and buttery shortbread cookie for a snack. The thick bar was quite hearty. The cookie texture and simple flavors were tasty and satisfying; they hit the sugar craving. I really do love these bars. The best part about these cookies is they are simple, gluten-free, and vegan friendly. That makes me super happy!

Check out my YouTube video on making these bars. “Rich & Buttery, Gluten-Free & Vegan Scottish Shortbread Cookies with Only 4 Ingredients!“

Print Recipe

Gluten-Free & Vegan Scottish Shortbread Cookies

This is a very easy and simple 4-ingredient shortbread cookie. That sounds impossible for a good gluten-free recipe, but it's not. Rice flour, tapioca flour or starch, sugar, and a plant-based butter are it! They look and taste very close to a traditional Scottish Shortbread version. If you are a gluten-free and vegan eater who likes shortbread, you should really enjoy these sweet treats.

Prep Time30

Cook Time45

Total Time1 15

Course: Breakfast, Dessert, Snack

Cuisine: Scottish

Keyword: gluten-free shortbread, vegan shortbread, gluten-free & vegan shortbread cookies, Scottish Shortbread, butter cookies, simple cookie recipe, shortbread fingers, how to make Scottish Shortbread cookies

Servings: 14 bars

Author: Summer

Ingredients

320 g (2 cups) rice flour
61 g (½ cup) tapioca flour or starch
2 sticks (8 oz / 226 g) of butter (plant-based, vegan butter works well) regular butter is fine
170 g (¾ cup) superfine sugar regular granulated sugar pulverized in a food processor is fine
¼ tsp salt if using unsalted butter

Optional Flavor Mix-ins

1 tsp vanilla or 1 vanilla bean, split and scrape the pod removing and using only the small beans
⅓ cup candied (crystallized) ginger, chopped or other chopped dried fruit like cranberries, raisins, etc.
⅓ cup chopped nuts almonds, walnuts, pistachios, etc.
⅓ cup mini chocolate chips/chunks
1 bag Earl Grey tea open 1 tea bag and pour the contents into the mixture
1 tbsp lemon zest lime or orange

Instructions

Line an 8×8-inch (or 9×9-inch) square baking dish with overhanging parchment paper. Use scissors to cut a slit at each corner down to the pan so the corner flaps overlap, and the paper stays smooth in the pan. Preheat the oven 325˚F (163˚C).
TIP: I like to snip off the internal flaps so they aren't in the way.
In a large mixing bowl, use a hand mixer or a spoon to mix butter until smooth. Add sugar and mix or stir again until well combined and the butter is light, fluffy, and pale in color.
TIP: If you forget to soften the butter ahead of time (by leaving it out to come to room temperature), dice it, place it in a microwave-safe bowl, and heat it in the microwave for 10 seconds. That should soften it enough to mix.
TIP: If you don't have superfine (caster) sugar, place regular granulated sugar in a food processor and process until the granules are very fine (not powdered sugar fine).
In a separate bowl, combine both flours and salt, if using. Then, sift them into the bowl on top of the butter mixture.
TIP: Salt balances out sweetness, so adding a little is advantageous in sweet recipes or just use salted butter.
Use a spoon or your hands to combine the mixture into a dough.
TIP: Add in optional mix-ins at this time.
Press dough evenly into the parchment-lined baking dish using your hands or spatula. You can finish of by using a small rolling pin to smooth out the top.
Use a knife to score the bars in 7 or 8 rows across and 2 rows down. The scoring should only be about ¼-inch down. The bars should be 3-4 inches long and an inch wide. Use fork tines to prick the dough in rows (4-5 per scored bar). The dough holes and rectangle scoring will somewhat close after baking, but redefine them when they exit the oven.
TIP: You can forgo all scoring and pricking until after baking. I have found that it's helpful to have a scoring mark as a guide to cut the bars completely after baking. The bars may crumble a little more while cutting without scoring prior to baking.
Bake in the preheated oven for 45 minutes or until golden brown.
Once pan is removed from the oven and the shortbread is still warm, cut the shortbread completely (while still in pan) along the scored lines. If you want more defined holes, prick them again. Sprinkle superfine sugar over the top for a little sparkle.
Allow to cool for at least 15 minutes. Remove the shortbread using the overhanging parchment paper and allow the bars to cool completely on a wire rack. Once cooled, break apart and enjoy!

Video

Notes

Storage

Store cookies in a sealed container at room temperature for several weeks. They get better with age!

Chocolate Hardening Dip

For added richness, dip one end of the cooled shortbread cookie in chocolate. Simply microwave 12 oz (2 cups) of your preferred chocolate with 2 tbsp of shortening. Heat for 1 minute, stir, and add another 30 seconds and stir. When all the chocolate has melted, begin dipping the cookies. Place them on a cookie sheet lined with wax paper to cool until the chocolate hardens. Enjoy!

Interested in some other sweet treat recipes? Check these out.

Nutella Swirl Pumpkin Pie with Gingersnap Cookie Crust

Nutella Swirl Pumpkin Pie with Gingersnap Cookie Crust

New Zealand Kiwi Quick Bread (Regular & Gluten Free)

Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes.

Simple Scottish Shortbread Cookies: 4 Ingredients Including a Secret!

What do the American Pound Cake and Scottish Shortbread have in common? They both contain lots of flour, butter, and sugar. The Scottish Shortbread has minimal ingredients including a secret ingredient providing its unique texture. This is a fun interactive recipe to make with kids. These cookies are quick to make and get better with time!

A Little Scottish Shortbread History

A traditional Scottish Shortbread recipe is one part sugar, two parts butter, and three parts flour. But who’s counting, since those ingredients are the prominent ones in a traditional recipe and you can find many variations of those ratios. While the Scottish Shortbread is a thick cookie, not a cake like the American Pound Cake, it is unlike many shortbread cookies. While the Scottish version is rich and buttery, it has the unique addition of rice flour to provide a sandy texture.

Evolution From “Short” Bread to “Shortbread” Cookie

The Scottish Shortbread has deep, 12^th century historical roots . It was once only made of oats and yeast like a bread with sugar sprinkled on top. Any oat and yeast leftover bread dough was cooked at low temperatures to create a dense savory bread. Over time, butter replaced the yeast thus creating a crumbly “cookie” instead of “bread”. Sugar was added (thanks to Mary, Queen of Scots) and the modern sweet and crumbly Scottish Shortbread cookie was born.

“Shortbread” Name Origins

The butter provides the “shortening”, a process referring to the inability to create long gluten strands (“short” strands) thus giving the tender, “sandy” texture. “Shortening” also refers to the term for “fat” in a recipe; in this case, fat meant butter. During those earlier centuries, the crumbly texture was called “short”. Thus, the name “shortbread” was formed, even though it’s technically a cookie. 😊

When is the Scottish Shortbread Eaten?

Long ago, butter was an expensive ingredient, so Scottish Shortbread cookies were only served on special occasions like weddings and during the holidays. In fact, January 6^th (also Epiphany) is “National Shortbread Day”. However, these days, Scottish Shortbread cookies are enjoyed throughout the year. Create designs on top of the Scottish Shortbread cookies to fit any celebration of the year. Make them festive!

What’s Up With the 3 Common Scottish Shortbread Shapes?

A traditional Scottish Shortbread is usually baked in one of three shapes. The circle with slices like pizza or pie are called “petticoat tails”. This shape is thought to resemble 16^th century’s Mary, Queen of Scot’s full petticoat design. This shape was her preferred cut of shortbread. The common rectangular shape is called “shortbread fingers” and the round cookies are called “shortbread rounds”. All three may have the traditional fork tine holes or an emblem to represent an occasion.

My Personal Thoughts on Shortbread

I have always loved any kind of shortbread cookie. I’m intrigued by the cookie’s simplicity that keeps calling your name as you eat… can’t eat just one! In fact, my favorite Girl Scout cookie used to be the shortbread (Trefoils). Well, it was actually a toss up between Trefoils and Thin Mints. Nevertheless, I’m a sucker for shortbread. I love its versatility. I like to ground up shortbread cookies (like flour) to use as a base ingredient for other desserts like brownies. They are great for dipping in sweet dips like caramel or chocolate and crumbling over or mixing in ice cream. YUM!

With it being Girl Scout cookie season, I was inspired to make a shortbread cookie. But, more specifically, I’ve been intrigued by the Scottish version and have been for years. A traditional, simple Scottish recipe was calling my name with the unique addition of rice flour. Since I am a gluten-free eater now, I always have rice flour on hand for my gluten-free bakes. This cookie just seemed perfect right now and for me. Check out my gluten-free Scottish Shortbread recipe; even my gluten-eaten husband can’t tell a difference the two. I’m so happy I can eat and actually LOVE them! They are a fantastically cute, yet hearty dessert.

Scottish Shortbread Ingredients & Kid Friendly!

The simple ingredients for my Scottish Shortbread recipe are all-purpose flour, rice flour (secret ingredient), sugar, and butter. Add salt if using unsalted butter. Think of them like a fancy, very thick animal cracker. If you have picky kids, they might enjoy this recipe since it has so few ingredients. In addition, this recipe is great to make WITH kids. They would love the hands-on, interactive part where you mix the ingredients by hand and press the dough in the pan! Oh, and don’t forget the decor on top!

4 Ingredients: all-purpose flour, rice flour (secret ingredient), sugar, and butter

Preheat Oven & Prepare Pan

This recipe comes together very quickly. Begin by preheating the oven to 325˚F (163˚C). This cookie bakes LOW and SLOW. Then, line a 13×9-inch baking dish with overhanging parchment paper.

TIP: Use scissors to cut a slit at each corner down to the pan so the flaps overlap, and the paper stays smooth in the pan.

Cream Butter & Sugar

Use a hand mixer or a spoon to stir 3 sticks of softened butter until smooth. Add 225 g (1 cup) superfine sugar. I like to use superfine sugar in baking because it “melts” easily and quickly into the wet ingredients resulting in a smooth consistency for dough and batter. Then, mix or stir again until well combined and the butter is light, fluffy, and pale in color.

TIP: Don’t have, can’t find, don’t want to use superfine sugar? You can simply use a food processor to pulverize your granulated sugar to reach that superfine consistency, though not powder form.

Sift Dry Ingredients

In a separate bowl, combine 360 grams (3 cups) of all-purpose flour, 160 grams (1 cup) of rice flour, and ½ teaspoon of salt, IF using unsalted butter. Stir all ingredients until combined. Then, sift them into the bowl over the butter mixture.

Mix Dry Ingredients with Butter

Use your hands to combine the mixture into a dough. Careful not to overmix the dough. This is a great time to get the kiddos involved! The dough will look dry and be crumbly after you have mixed everything together. The dough has been mixed enough when you squeeze the crumbled dough together and it forms a ball that stays together.

TIP: You could use a spoon or stand mixer, but using your hands is the traditional, Scottish way. Also, the dough will be dense, so I find it easier just using my hands. The soft butter and cold flour feel quite nice squishing through the fingers. 😉

“knead” sifted flours into butter & sugar

“Shaping” the Scottish Shortbread

I like the traditional Scottish “shortbread fingers” shape as they are very easy to create. So, I bake my cookies in a baking dish. You could make the “petticoat tails” by placing the dough in a pizza or pie pan. And for the “shortbread rounds” you can roll the dough in a log and cut out into ¼-½-inch circles. Nevertheless, for the rectangles (shortbread fingers), press the dough evenly into the parchment-lined baking dish. Press the mixture down using a spatula or your hands… knuckles are quite common to use.

TIP: I like to use a small rolling pin to smooth out the top and pack down the dough. However, this is NOT necessary. You could use a spatula to flatten out the top, if you’d like.

Scoring the Scottish Shortbread Fingers

Once the dough is pressed well into the pan, use a knife to score (¼ inch) the dough in 7-8 rows across and 4 rows down to make 28-35 shortbread cookies. You’ll end up with 3″or 4″ x 1″ rectangles. Use fork tines to prick, rather deeply, the dough 3-4 times in each scored, rectangle section. The dough holes will somewhat close after baking. The holes are not necessary, just for decoration.

TIP: I like to score the bars into rectangles and prick each bar with fork tines BEFORE baking. However, you can save time and cut fully into bars and prick the tops AFTER the shortbread exits the oven forgetting the “pre” scoring. Scoring just helps to define the cuts, but you’ll have to cut all the way through to define the bars after baking, anyway.

Bake & Fully Cut Rectangles

Bake the shortbread in the pan in the preheated oven for 45 minutes or until golden brown.

While the shortbread is still warm just out of the oven, cut the shortbread (while still in the pan) all the way through along the scored sections to make 28-35 shortbread cookies. Sprinkle superfine sugar over the top to add sparkle and a little more sweetness. If your holes have mostly closed, you can go back with a fork and make the holes more defined. The holes are traditional in Scottish Shortbread to decorate a simple cookie for those special occasions.

TIP: The purpose of the holes is for decoration only. You can technically not add the holes and the recipe and taste will NOT be affected.

Cool Before Consuming

Allow the shortbread to cool for at least 15 minutes in the pan. Then, remove the shortbread using the overhanging parchment paper and allow them to finish cooling on a wire rack while still in the paper. They need to cool so they set up completely making them easy to separate into full rectangle bars with smooth edges.

Close-up Views!

Notice how easily they separate after cooling. The holes are prominent after we redefined them. You can see the sugar on top giving them a little sparkle. They snap nicely as a shortbread should and have toasty bottoms due to the butter along with a low and slow bake. There is a bit of crumble and sandy texture from the rice flour. Cutting the rectangles while still warm yielded smooth sides. This is a nice, thick, snappy shortbread.

redefined fork holes & sparkle from the sugar — Redefined Fork Holes & Sparkle from the Sugar

smooth sides, sugar sparkle, & traditional holes — Smooth Sides, Sugar Sparkle, & Traditional Holes

Storing Scottish Shortbread

Shortbread ages well with time, so leave the cookies at room temperature in a covered container for days and enjoy! In fact, we’ve had these bars last for several weeks in the pantry and they still tasted wonderfully!

Optional Flavor Mix-ins

For adding a little oomph to the recipe, you can add to the dough chopped dried fruit, chopped nuts, bits of chocolate, and even Earl Gray Tea (removed from the sachet). Traditionally, Scottish Shortbread can have coriander or caraway seeds. Why not add fruit peel, orange zest, or crystallized ginger to the dough, too?

Scottish Shortbread Final Thoughts

If you like shortbread, you’ll love this recipe (at least in my opinion and Scott’s, too). The recipe is simple and baking them in a pan is as easy as pie. Think of them as a bar cookie. While they are simple, the decorative tops add elegance. Serve them anytime and for any occasion. Why have an occasion? Just make them whenever you want something sweet. 😉

Baker’s Thoughts

This is a very easy recipe. If you don’t want to take the time to score the bars, just forego it. Once the bars are baked, cut them into serving pieces quickly while they are still hot! Forget the fork tine holes too, if you want. However, for a traditional Scottish look, you’ll want to add the fork tine holes. You likely have the ingredients on hand. If you buy a bag of rice flour and don’t intend to use if often, just store it in the freezer and it will be fine to use months down the road (if you can wait that long before making this recipe again). Give this one a try. I think you might be surprised at how good such a simple cookie recipe can be.

Taster’s Thoughts

When Scott first tasted this recipe, he said “Wow!” He knew the ingredients in the recipe before tasting the cookies. I think with him knowing this recipe only had 4 ingredients, he didn’t have very high expectations… thus, his reaction. He has been enjoying these shortbread cookies for several weeks, since I made multiple batches for recipe testing. He likes the tender, sandy texture. They aren’t a “hard” cookie, but they do have a simple snap. The rice flour isn’t really defined in flavor, though Scott says this shortbread cookie tastes pleasantly different from other shortbread recipes. I attribute that comment to the rice flavor. Certainly, the rice flour contributes to the texture. Of course, you can’t NOT like the richness from the butter. Overall, this cookie is a winner and keeper. It’s pretty, too!

Check out my YouTube video on making this recipe for visual details. “Simple Scottish Shortbread Cookies: 4 Ingredients Only Including a Secret Ingredient!“

Print Recipe

Simple 4-Ingredient Scottish Shortbread Cookies

Traditional Scottish Shortbread cookies only contain flour, rice flour, butter, and sugar. While they are rich and buttery, they have the unique addition of rice flour providing a sandy texture. This is a fun recipe to make with kids. They are traditionally made during the holidays and for special occasions. However, they are enjoyed all year. They are quick to make and get better with time.

Prep Time15

Cook Time45

Total Time1

Course: Breakfast, Dessert, Snack

Cuisine: Scottish

Keyword: Scottish Shortbread, butter cookies, simple cookie recipe, shortbread fingers, how to make Scottish Shortbread cookies

Servings: 28 bars

Author: Summer

Ingredients

360 g (3 cups) all-purpose flour fluffed, scooped, & leveled off if using a measuring cup
160 g (1 cup) rice flour
225 g (1 cup) granulated sugar superfine is preferred (pulse regular granulated sugar in a food processor until fine)
340 g (12 oz / 3 sticks) butter, softened salted or unsalted
½ tsp salt add only if using unsalted butter

Flavor Options

1 tsp vanilla or 1 vanilla bean split and scraped removing beans
⅓- ½ cup candied ginger or other dried fruit like cranberries raisins, etc.
⅓- ½ cup of chopped nuts almonds, pecans, walnuts, pistachios, etc.
⅓- ½ cup mini chocolate chips/chunks
Earl Grey flavoring open 1 tea bag and pour the tea contents into the dough
1 tbsp lemon zest (from 1 lemon) lime, or orange
chocolate dip (for dipping after cookies have cooled)

Instructions

Preheat oven 325˚F (163˚C). Line a 13×9-inch baking dish with overhanging parchment paper.
TIP: Use scissors to cut a slit at each corner down to the pan so the flaps overlap, and the paper stays smooth in the pan.
Use a hand mixer or a spoon and stir butter until smooth. Add sugar and mix or stir again until well combined and the butter is light, fluffy, and pale in color.
TIP: Don't have, can't find, don't want to use superfine sugar? You can simply use a food processor to pulverize your granulated sugar to reach that superfine consistency, though not powder form.
In a separate bowl, combine both flours and salt, if using. Then, sift them into the bowl on top of the butter mixture.
Before mixing, add any optional flavorings. Then, use a spoon or your hands to quickly combine the mixture into a dough. The dough will look dry and be crumbly after you have mixed everything together. The dough has been mixed enough when you squeeze the crumbled dough together and it forms a ball that stays together.
Press dough evenly into the parchment-lined baking dish. You can use your hands, knuckles, or a spatula. Once the dough is compacted, you can use a small rolling pin to smooth out the top.
Then, use a knife to score, ¼-inch deep, the dough 7-8 rows across by 4 rows down to make 28-35 shortbread cookies. Use fork tines to prick rather deeply the dough 3-4 times in each scored section. The dough holes will somewhat close after baking.
TIP: Adding fork tine holes is decorative only. It is not necessary, just traditional.
Bake in the preheated oven for 45 minutes or until golden brown.
Once pan is removed from the oven and the shortbread is still warm, cut the shortbread (while still in pan) all the way through along the scored sections to make 28-35 shortbread cookies. If your holes have mostly closed, you can go back with a fork and make the holes more defined. Sprinkle superfine sugar over the top.
Allow the bars to cool in the pan for at least 15 minutes.
Remove the shortbread from the pan using the overhanging parchment paper and allow the cookies to finish cooling on a wire rack.
TIP: Cooling is important so the bars set up nicely making them easier to separate smoothly.

Video

Notes

Storing:

Store the shortbread in a sealed container at room temperature for up to several weeks. The flavor improves over time.

Interested in some other sweet treat recipes? Check these out.