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Scottish Shortbread Recipe

User Rating 3.5 Star Rating (9 Reviews)


Scottish Shortbread Recipe
Susan Marie Andersson/Photodisc/Getty Images
A quick and irresistibly, delicious Scottish Shortbread recipe. Scottish Shortbread is one of the most famous Scottish biscuits and eaten around Christmas time and is an essential part of a traditional Scottish New Year. For me though , it is too good for once a year, why not eat it year round, I do.

The success of a 'shortie' as shortbread is also known is to handle the dough with care. Do not pound or knead heavily, and make sure your hands and the dishes you use are cold. The resulting shortbread will then be be light and crumbly with a dense buttery taste.

Choose the method you prefer for 'rolling' out the dough. You can either roll with a pin, or press directly into a tin or a shortbread mould if you have one.

Watch the How to Make Scottish Shortbread Video

Prep Time: 20 minutes

Cook Time: 25 minutes

Depending on method up to:: 45 minutes

Total Time: 1 hour, 30 minutes


  • 2 ¼ sticks/225g butter
  • Tiny pinch of salt
  • ½ cup/110g fine/caster sugar , plus extra for sprinkling
  • 2 cups/225g all-purpose/plain flour, plus extra for dusting
  • 3 ½ oz/100g cornstarch /cornflour


Scottish Shortbread Recipe

  • Preheat the oven to 325°F/170°C/Gas Mark 3.
  • In a large bowl cream together the butter, salt and sugar. until light and fluffy and pale in colour. This can take at least 10 minutes. Alternatively use a food mixer.
  • Mix together the flour and cornstarch and sieve into the bowl of butter and sugar. Mix quickly and thoroughly to bring all the ingredients together but do not over mix.
  • Tip the mixture onto a lightly floured work surface and bring knead lightly and quickly to form a loose dough. then either:
  • Roll out the dough between 2 sheets of parchment paper to ¼"/1 cm thick. Prick the surface all over with a fork. Cut into desired shape or rounds using cookie cutters. Place the Scottish shortbreads on a lightly greased baking sheet and bake for 25 mins or until pale brown and crisp. Sprinkle the warm Scottish shortbreads with fine sugar and leave to cool on a wire cooling rack.
  • Grease a Swiss roll tin 23 x 33cm/9" x 13" with butter. Press the dough into the tin and press with your fingers to level the surface, prick all over with a fork. Bake in the preheated oven for 45 minutes or until golden brown. With the shortbread still in the tin, cut into squares or fingers, leave to cool for 15 minutes then carefully remove to a wire cooling rack.
  • Store in an airtight tin or box.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Very authentic., Member choocom

This is an excellent shortbread recipe and very authentic. I used it for petticoat tails . It does take some time to bring the ingredients into a dough but be brave! It will come together. It is also very fragile while warm so I let it get cold before handling.

1 out of 1 people found this helpful.

See all 9 reviews

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