Traditional Scottish Shortbread Recipe Perfectly crumbly, irresistibly buttery and wonderfully delicious, Scottish Shortbread has been a year-round favorite treat for centuries!
Shortbread is as basic and simple as a cookie (biscuit) can get. But it’s also divinely delicious. And for that reason shortbread has been a favorite throughout the UK for hundreds of years.
The origin of shortbread goes back to somewhere around the 12th century when it was originally made from leftover bread-making dough that was left to dry out and harden into “biscuit bread.” Over time butter replaced the yeast and biscuit bread evolved into shortbread. The term “short” refers to the crumbly texture from the large quantity of butter. Butter was a luxury item and so shortbread was enjoyed only on special occasions and, of course, by the nobles and royals.
The more refined version of shortbread as we know it today is attributed to Scotland, in particular to Mary, Queen of Scots in the 16th century. She was particularly fond of what was known as Petticoat Tails, which was a thin shortbread baked in a large circle and cut into triangular segments. In her day the shortbread was commonly flavored with caraway seeds, which were all the rage in British baking for several centuries. In fact, the earliest published shortbread recipes from the 18th century were more elaborate than the standard shortbread today: They were baked with candied citrus peels and garnished with caraway comfits.
Traditionally Scottish shortbread is baked in either a rectangular or square slab and cut into fingers, as individual round biscuits, or in one large circle and cut into triangles. But you can cut them any shape you like and also use cookie stamps. I have and often use these cookie stamps, these ones, and these ones and love them all – excellent quality.
From our family vacation to Scotland last summer: Eilean Donan Castle
From our family vacation to Scotland last summer: Eilean Donan Castle
I’ve read a few claims that “traditional” Scottish shortbread is made with farola: “Scottish Shortbread is traditionally made with farola, a free-flowing cream coloured and fine granular powder or flour milled from durum wheat.” But the oldest recipes I’ve researched do not, so this “tradition” may be a later/more contemporary one.
We’re making Scottish shortbread the traditional way with just 3 ingredients: Flour, Sugar and Butter. Well, and a tiny pinch of salt, too. Nothing else is needed, no fancy ingredients, no flavor enhancers. The key to a good Scottish shortbread is the quality of the butter. That is what flavors the shortbread and the shortbread is only as good as the butter.
That said, shortbread is also incredible if you want to add things like homemade candied ginger, homemade candied citrus peels, dried cranberries, rosemary, and anything else your imagination inspires you to try.
From our family vacation to Scotland last summer: View of Eilean Donan Castle from our vacation cottage.
Another key is using caster sugar. Not regular granulated sugar. Not powdered sugar. Caster sugar is very fine granulated sugar. Caster sugar is commonly used in British baking and it’s an all-around smarter choice than granulated. The reason is that the sugar crystals in granulated sugar are much larger and take longer to dissolve during baking and may not dissolve completely. Caster sugar dissolves more rapidly leaving a finer texture to the baked good.
Shortbread is very simple, very easy to make and once you’ve made it yourself there will be no need to buy it again!
Before we get started, if you want to take your shortbread to the next several flavor levels, try our traditional Scottish Millionaire’s Shortbread. With layers of shortbread, caramel and chocolate it is the ultimate indulgence!
Traditional Scottish Shortbread Recipe
Let’s get started!
You can either buy caster sugar (it’s overpriced) or make you’re own, which is what I do. Super easy: Just put the sugar in a blender or coffee/spice grinder and pulse until it’s very fine.
Place the caster sugar, flour, salt and butter in a food processor and pulse until it’s combined and looks like coarse breadcrumbs but is soft and pliable and comes together in a dough when you press it together between your fingers. If it’s too dry and crumbly it needs to be pulsed a bit longer.
At this point stir in any add-ins if using (candied ginger, candied citrus peel, herbs, nuts, etc.)
Pour the mixture into a greased 8×8 inch (shortbread roughly 3/4 inch thick) or a 9×9 inch (shortbread about 1/2 inch thick) baking pan. You can also use a round cake pan. Use your fingers and hands to firmly press down the mixture.
Optional: Prick the shortbread with the tines of a fork, creating rows. Some people run a knife between each row of fork tines to make cutting the shortbread easier after it’s baked. That’s optional, too.
Preheat the oven to 350 degrees F. Place the shortbread on the middle rack and bake for 30-35 minutes or until light golden and firm. Let cool. Cut and serve.
Store the shortbread in an airtight container for up to several weeks. Its flavor and texture improves over time.
Enjoy!
© Jiri Hera | Dreamstime
For more delicious British treats try our:
- Treacle Tart
- Sticky Toffee Pudding
- Spotted Dick
- Eccles Cakes
- Yorkshire Parkin
- Bara Brith (Welsh Tea Bread)
- Barmbrack (Irish Tea Bread)
- Mincemeat
- Mincemeat Pie
- Lemon Curd
- Victoria Sponge Cake
And learn how to make your own Golden Syrup!
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Traditional Scottish Shortbread
Ingredients
- 2 cups (240 grams) all-purpose flour
- 2 sticks (230 grams) quality unsalted butter , cubed and softened at room temperature (the better the butter, the better the shortbread)
- 1/2 cup (120 grams) caster sugar (or pulse granulated sugar in a blender until very fine. Do NOT use powdered sugar)
- 1/2 teaspoon salt
- Optional Add-Ins:
- Homemade Candied Ginger (click link for recipe)
- Homemade Candied Citrus Peel (click link for recipe)
- Other options include nuts, fresh herbs, dried cranberries, etc.
Instructions
- Preheat the oven to 350 degrees F. Butter a 8x8 or 9x9 inch square baking pan. You can also use a round cake can and cut the shortbread into triangles.
- Place the caster sugar, flour, salt and butter in a food processor and pulse until it's combined and looks like coarse breadcrumbs but is soft and pliable and comes together in a dough when you press it together between your fingers. If it's too dry and crumbly it needs to be pulsed a bit longer. (If using any add-ins, stir them in at this point.)Pour the mixture into the greased baking pan. Use your fingers and hands to firmly press down the mixture. Note: If the mixture is too dry to work with, including pricking with a fork (see below), then it was not pulsed long enough in the food processor. Optional: Prick the shortbread with the tines of a fork, creating rows. Some people also like run a knife between each row of fork tines to make cutting the shortbread easier after it's baked. You can also prick the shortbread with a fork immediately after it is done baking while it is still warm; the holes will be more pronounced this way as they have a tendency to close during baking.
- Place the shortbread on the middle rack and bake for 30-35 minutes or until light golden and firm. Let cool. Cut and serve.Store the shortbread in an airtight container for up to several weeks. Its flavor and texture improves over time.
Nutrition
Annie says
Amazing shortbread! So easy to make and absolutley delicious!
Wendy Clare says
I’m curious (as someone who rarely bakes anything from scratch), why do you use unsalted butter, but then add salt? Why not just use salted butter in the first place? Not trying to be difficult, just genuinely wondering. And I’m sure I’ll learn something in the answer! :-)
Kimberly @ The Daring Gourmet says
Hi Wendy, baking recipes almost always call for unsalted butter and then add the salt separately. The main reason for this is that it gives you full control over the salt level in your baked goods. Different brands of salted butter contain different levels of salt. An added benefit or using unsalted butter is that it is often fresher than salted butter because salted butter (salt being a preservative) has a longer shelf life by several months and potentially has been sitting in a refrigerated warehouse longer before being shipped to the stores.
Anonymous says
Really really great shortbread!
Rosa Beltran says
GREAT results..love my Shortbread….
Kimberly @ The Daring Gourmet says
Thank you, Rosa!
Mary says
Melt in your mouth good.
Wayne says
Delicious and incredibly easy, too easy. I have to give them all away or I would way 300 pounds. Thanks
Kimberly @ The Daring Gourmet says
Thanks so much, Wayne! But you deserve to enjoy some yourself…all things in moderation! :)
Charlotte says
This is a great recipe. I make it often. Always a double batch. One for me and one to share lol. I just baked a double batch for care packages for my mum and brothers for Christmas. For all those who say it doesn’t come together…it’s because your butter isn’t soft enough and you havent processed/mixed it long enough. This recipe is simple and great! Thanks!
Linds says
I know it’s been said before but guys!! Use GOOD butter, FINE sugar (I pulsed mine) and do not overmix it. If you arent getting this recipe correct, it’s not the fault of the recipe, it’s something that went wrong with your prepping. It’s an honest mistake and happens often. The reason shortbread doesnt come out correctly is either 1. Over mixing it, which creates an incorporated cookie dough instead of a crumble. You want it to be crumbly but able to press into a dough because butter bits should cause steam which creates the crumbly nature of shortbread. Much like pie dough, you want to press it together. If you overmix, it incorporates, and spreads more…especially if the butter is too warm. Baking is tricky business. That brings to #2. If your butter is TOO soft, again it wont hold its shape. It should be soft enough for you to leave an indent in it but not so soft you can put ur finger through with ease. The quality of butter is also key because cheaper butter tends to have more water to fat ratio, which also leads to texture issues and spread more. Caster sugar, as stated above, dissolves faster and helps the texture. In the end the cookies will still taste good, but if you want the correct texture you have to be precise. The simplest of recipes always tend to be the easiest to mess up. I made this recipe with cheap butter, overmoxed it as an experiment and was correct: it wont hold shape, wont hold fork marks. Still tasty, but wrong. Just some thoughts on shortbread. Keep baking yall!
Mary Beth Christie says
This recipe is easy. When you put in the pan, you think the cookies will be ugly because you can’t get the dough really smooth. Don’t worry. They come out perfect and taste great. Its a keeper
Kimberly @ The Daring Gourmet says
Thanks so much, Mary Beth!
Ashley says
This is my husband’s favorite shortbread recipe. We make it every year for Burns Night, but it’s a favorite year-round!
Kimberly @ The Daring Gourmet says
Fantastic, Ashley, thank you so much!
Kerrie says
I could eat the whole pan of this shortbread! It’s incredibly buttery and just the right amount of sweet! I thought the recipe came together very easily (I mixed with my hand). Word of caution for people that use convection ovens, don’t forget to lower you temperature and keep a closer eye on it! Mine ended up a lot browner and slightly undercooked in the middle! Guess I’ll just have to make another batch!
Kimberly @ The Daring Gourmet says
Awesome, Kerrie, thanks so much!
Lindsay says
1 stick butter is half cup butter two sticks makes 1 cup indeed.
Judi says
Best shortbread recipe and method I have ever used!! It is perfect. Made my own caster sugar, used Kerrygold butter, baked it in an old 8×8 aluminum pan. Seriously flawless!! I am on my third batch.
Kimberly @ The Daring Gourmet says
That’s awesome, Judi, thanks so much for the feedback! <3
Tina says
Best version of Scottish shortbread I’ve ever made.
Kimberly @ The Daring Gourmet says
Thanks so much, Tina!
Jen says
It’s easy and perfect every time I make it.
Rachel Nordin says
If you want to use cookie stamps, do you roll out the dough and bake them on a sheet try?
Penny says
This is a very traditional recipe, and I love it! I’m wondering if anyone has tried dried lavender as an addition.
Andi says
Yes I have. Very delish with Lavender. Be careful to not use any that have been sprayed with insecticides. You can buy food grade lavender too.
Anonymous says
Excellent- finally found the recipe to replace the one from my mother. It vanished after she died and I’ve been searching for years.
Linda says
Can you freeze the dough?
Kimberly @ The Daring Gourmet says
Hi Linda, the baked shortbread, yes. As for the raw dough, theoretically you should be able to, yes, but I can’t speak from experience.
Cheryl says
I made this recipe tonight and it came out Amazing!!! ❤ I followed the exact recipe however I did used a smaller food processor so i just processed the ingredients in two and mixed in a large bowl before putting mixture into my 8×8 buttered pan. I did score with fork and knife although it baked out but i did it again while warm right out of the oven. I have an Electric oven so it was approximately 35 to 38 min to bake. I’m bringing it to my sister’s for Thanksgiving and I think my British Brother in Law will be impressed. Also i used Kerry’s Gold Irish Unsalted butter which is so yummy. I will make another batch tomorrow with another European style butter as i think that makes all the difference. I’m so happy i found this easy breezy recipe Thank you! I too look forward to visiting Scotland in the next year or so. 🏴
Kimberly @ The Daring Gourmet says
Fantastic, Cheryl, I’m thrilled that you enjoyed it, thank you! I agree with you 100% about the butter; quality butter makes all the difference. For a truly decadent shortbread experience you should try the Millionaire’s Shortbread as well!
Cheryl says
Yes i will be trying the Millionaire’s shortbread for Christmas as gifts! Tonight for my second batch I’m going to try the Candied Ginger or Candied orange as i haven’t decided yet. How much add in should be measured to the recipe? Thank you again! ❤
Angela Dignas says
I have a question….could I substitute the castor sugar with honey (I usually use “old” honey for baking, i.e. 3 years and older which has crystalized but of course still is moist) and if the answer is in the affirmative, how much for this recipe?
Kimberly @ The Daring Gourmet says
Hi Angela, you would need to substitute the castor sugar with another dry sweetener. The liquid honey will throw the consistency off and you’ll have a wet messy dough.
Angela Dignas says
Thank’s for the hack Kimberley. So I’ll just use raw organic cane sugar and turn it into “castor sugar” consistency in my mixer
Lindsay Brown says
Great, simple recipe! I also ground up candied lemon and orange slices that I bought in Rome at the Fiori Market. (About 1/3 cup). Deliciozo!
Kimberly @ The Daring Gourmet says
Perfect, Lindsay, thanks so much for the feedback!
Denverbaker says
Excellent shortbread! I love that it comes together in a food processor. My kitchen is cold, so the butter was about 62 degrees. I cubed the butter as directed and processed until the dough hung together, and it worked like a charm. I followed the suggestion to use a plastic wrap cover when pressing the dough into the pan, which worked great, I used superfine sugar, added 3/4 tsp. ground cinnamon because I love cinnamon. I baked it 30 minutes in a 9×9 pan. Though it was golden brown, it was still a touch undone, so next time I’ll bake it 35 minutes.
Kimberly @ The Daring Gourmet says
Fantastic, Denverbaker, thanks so much!
Fran says
I make this recipe all the time now,I have got adventurous and add a layer of homemade fig jam in the middle with a generous shortbread topping and is absolutely fab,some in baking now,next time I’m going to add homemade stem ginger chopped into to the shortbread yummy. Than you .
Kimberly @ The Daring Gourmet says
That’s terrific, Fran, thanks for the feedback! It’s going to be fabulous with the candied ginger!
Lee Roman says
Hello Kimberly,
My grandmother came to America in the late 1800s for the first time from Scotland. She always taught me that the Scottish Shortbread was made of equal parts of Flour, Sugar and Butter. Of course, they weighed their ingredients in those days.
I don’t understand the difficulty some of the folks are having with your recipe. It is terrific.
Kimberly @ The Daring Gourmet says
Thank you, Lee! It’s essential to get the consistency right when mixing the shortbread dough which just takes a little attention and for anyone who’s never made it before it can be hard to know what to expect. It’s well worth it to get it right though because Scottish shortbread is an absolute joy!
Michelle says
Really easy and really tasty. If using the 8×8 pan be sure to let it bake long enough or the shortbread will not be crisp. I ahve made shortbread before but mixing it in a food processor made it so quick. I especially appreciate the hint at making homemade caster surgar…it made a nice difference in the final product. Almost as good as some of the homemade bread we had during our time in Scotland.
Kimberly @ The Daring Gourmet says
Awesome, Michelle, I’m so glad you enjoyed it, thank you!
Mike says
No one in Scotland would ever add ginger or citrus peel to shortbread.
Kimberly @ The Daring Gourmet says
Well that’s just not correct, Mike, because I have bought both ginger and citrus peel shortbread in Scotland on multiple occasions.
Ross says
Well Mike, I’m from Scotland, and I’m just about to try this exact recipe with some added rose petals and vanilla bean extract… Not sure how that’s any different really.
Recipes are not always meant to be followed to the letter, cooking is an art, not a science; unless you’re talking about ingredients that need to be together in specific quantities to achieve a certain texture (like plain flour and bicarb to get self raising), and even then, there’s some movement. If everyone followed recipes to the letter, there would be no innovation and food would be boring.