How to Freeze Scottish Shortbread

Keep homemade shortbread on hand for unexpected guests.

Crispy, buttery Scottish shortbread cookies are often served with hot tea. The recipe for shortbread is involved compared to other cookies because the stiff dough requires hand kneading to fully mix the ingredients. So, instead of making up a batch each time, you can bake extra cookies and store them for later. Scottish shortbread maintains its crisp texture if frozen correctly.

Things You'll Need

• Freezer container
• Foil or wax paper

Instructions

1. Cut the shortbread into the desired size immediately after baking but leave it in the pan until it cools completely.

2. Place a single layer of shortbread in a freezer storage container. Lay a sheet of aluminum foil or wax paper on top the layer of cookies.

3. Continue filling the container with foil or wax paper sheet between each layer.

4. Seal the lid onto the container and place it in the freezer. Store the frozen shortbread for 8 to 12 months.

5. Thaw the shortbread at room temperature four to six hours before serving. Remove the lid during thawing, otherwise moisture trapped in the container will make the shortbread soggy.

Tips & Warnings

• The foil prevents the layers of shortbread from sticking to each other, so you can remove a single layer at a time.

References

• Purdue Cooperative Extension: Freezing Foods
• North Dakota State University; Freezing Baked Goods; May 1989