Scottish Shortbread

Why You’ll Love This Recipe

• It uses just a handful of basic ingredients, but the result feels luxurious.
• The crumbly, buttery texture is deeply satisfying.
• It stores well—great for making ahead and gifting.
• Once you master the technique, you can make many variations (shape, thickness, flavor additions) without losing the classic feel.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter, softened
• Granulated sugar (caster sugar is ideal)
• Plain (all-purpose) flour
• Optional: cornflour (for extra crumbly texture)
• A pinch of salt (especially if using unsalted butter)

Directions

1. Preheat your oven to about 160-170 °C (325-340 °F) (some recipes call for 150-160 °C if fan-assisted).
2. Cream together the softened butter and sugar until light, pale, and fluffy. If using salt, add it with this step.
3. Sift the flour (and cornflour, if using) into the butter-sugar mixture. Gently fold/mix until combined into a soft dough. Do not overwork it.
4. Shape or roll the dough: either press into a round or rectangular pan/tray, or roll out and cut into fingers, wedges, or shapes. The thickness is often about 1 cm or slightly more (¼-inch to ½-inch) depending on shape.
5. Prick the surface with a fork (this helps prevent puffing and ensures even baking). If desired, decorate edges or surfaces lightly.
6. Bake in the preheated oven until the edges begin to turn a pale golden colour and the biscuit feels set. The baking time is usually between 30-45 minutes, depending on thickness and oven.
7. When done, remove from oven and, while still warm, cut into your shapes (if you baked in a pan without cutting earlier). Let cool completely on a wire rack before serving.

Servings and timing

• Yields: about 16-20 biscuits (this depends on shape and size) using a standard batch.
• Prep time: ~ 10-15 minutes (plus time to soften butter).
• Bake time: ~ 30-45 minutes.
• Total time: ~ 45-60 minutes (allow for cooling time).

Storage/Reheating

• Storage: Once completely cooled, store in an airtight container at room temperature. Traditional shortbread keeps well for up to a week (sometimes longer) without losing much of its texture.
• Reheating/refreshing: To refresh if the shortbread feels slightly soft or stale, warm briefly in a low oven (about 150-160 °C) for 5-10 minutes. This helps revive crispness.

FAQs

What is the classic ratio for shortbread ingredients?

A traditional ratio is roughly 3 parts flour : 2 parts butter : 1 part sugar. Some recipes also add a small amount of cornflour or rice flour for extra crumb.

Can I use salted butter?

Yes, you can. If you use salted butter, omit or reduce additional salt. Salted butter adds a dimension of flavour.

What does cornflour or rice flour do?

They lighten the texture, making shortbread more tender and crumbly (less dense). They’re optional but liked in many recipes.

Why is my shortbread too dry or crumbly?

Possibilities include using too much flour, over-baking, or dough being too thin. Also, not enough butter will reduce richness and moisture.

How do I prevent it from spreading too much while baking?

Chilling the shaped dough before baking can help. Also keeping thickness consistent and not making the shapes too thin helps. Reducing oven temperature a little helps avoid over-browning and excessive spread.

Should I bake until golden brown?

Shortbread should be pale golden at the edges; you want it cooked through without strong browning. Too brown may lead to slightly bitter flavour.

What shapes are traditional?

Fingers (long rectangular bars), rounds, wedges (“petticoat tails”), or discs. Some recipes bake in pans and slice into bars.

Can I flavour it (vanilla, citrus zest, etc.)?

Yes — small additions like vanilla extract, lemon or orange zest, or even a thin chocolate dip can work. Just use sparingly so you don’t overpower the classic buttery flavour.

Do I need to use special Scottish ingredients?

Not really. Using good quality butter makes a big difference. Other ingredients are common (plain flour, sugar). If available, using butter with higher fat content (rich butter) improves flavour.

Can I freeze shortbread?

Yes — shortbread freezes well. Wrap airtight, and thaw at room temperature. After thawing you may warm slightly to regain some crispness.

Conclusion

Scottish shortbread is a beautiful example of how a simple recipe—with just butter, sugar, and flour—can create something deeply satisfying. With practice, you’ll learn to get just the right texture: crisp-on-the-outside, melt-in-the-mouth inside, and that buttery flavour that feels rich without being heavy. When you make this, take your time with butter, watch your baking so it stays pale golden, and enjoy every crumb. Let me know if you want a recipe tailored to gluten-free or with extra flavour!

Scottish Shortbread

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Classic Scottish shortbread — buttery, tender, and delicately sweet. Made with just butter, sugar, and flour, this traditional biscuit delivers a melt-in-the-mouth texture that’s perfect for pairing with tea or gifting during the holidays.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 16–20 biscuits
• Category: Dessert, Cookies
• Method: Baked
• Cuisine: Scottish
• Diet: Vegetarian

Ingredients

• 1 cup (225 g) unsalted butter, softened
• 1/2 cup (100 g) granulated or caster sugar
• 2 cups (250 g) plain (all-purpose) flour
• 1/4 cup (30 g) cornflour (optional, for extra crumbly texture)
• 1/4 teaspoon salt (omit if using salted butter)

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Instructions

1. Preheat oven to 160–170°C (325–340°F). Line a baking sheet or pan with parchment paper.
2. Cream softened butter and sugar together until pale and fluffy. Add salt if using.
3. Sift in flour (and cornflour, if using). Gently mix until a soft dough forms — do not overwork.
4. Press dough into a baking pan or roll out to about 1 cm (½-inch) thickness and cut into desired shapes (fingers, rounds, or wedges).
5. Prick the tops with a fork to prevent puffing.
6. Bake for 30–45 minutes, until edges are lightly golden and the surface feels set.
7. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

• Chill the dough before baking for neater edges and less spreading.
• Don’t let the shortbread brown too much — aim for pale golden color.
• For extra flavor, add a touch of vanilla extract or citrus zest.
• Store in an airtight container once fully cooled to maintain crispness.

Nutrition

• Serving Size: 1 biscuit
• Calories: 160
• Sugar: 6g
• Sodium: 45mg
• Fat: 9g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 25mg