Scottish Shortbread
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.
- 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)
Instructions
- Preheat oven to 160–170°C (325–340°F). Line a baking sheet or pan with parchment paper.
- Cream softened butter and sugar together until pale and fluffy. Add salt if using.
- Sift in flour (and cornflour, if using). Gently mix until a soft dough forms — do not overwork.
- 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).
- Prick the tops with a fork to prevent puffing.
- Bake for 30–45 minutes, until edges are lightly golden and the surface feels set.
- 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
Find it online: https://thefamilycooking.com/scottish-shortbread/
