Becca Scarratt lives in Rimouski, Québec. In January 2025, she was the winner of the inaugural Great Métis Shortbread Bakeoff with this very recipe! The Bakeoff was part of the Burns Night Celebrations in Métis-sur-Mer, honouring the Scottish heritage of many residents in this area.
Ready in: 60 minutes
Serves: 8 pieces
Ingredients
- ½ cup butter at room temperature
- 1/3 cup powdered sugar (unsifted)
- ¼ teaspoon vanilla
- 1 cup flour
Method
- Cream the butter until it is light. Cream in the powdered sugar, then the vanilla. Now work in the flour.
- Knead the dough on an unfloored board until nice and smooth. Spray the shortbread pan very lightly with a non-stick vegetable oil spray. Firmly press the dough into the shortbread pan.
- Prick the entire surface with a fork, and bake the shortbread right in the pan for 325° F for about 30 – 35 minutes, or until lightly browned.
- Let the shortbread cool in its pan for about 10 minutes before you loosen the edges with a knife and flip the pan over onto a wooden cutting board. If the shortbread does not come right out, tap one edge of the pan.
- Cut the shortbread into serving pieces while it is still warm.
- Let the pan cool before washing it in the sink or dishwasher.
