Traditional Scottish Shortbread Recipe Perfectly crumbly, irresistibly buttery and wonderfully delicious, Scottish Shortbread has been a year-round favorite treat for centuries!
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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The origin of shortbread goes back to somewhere around the 12th century when it was originally made from leftover bread-making dough that was left to dry out and harden into “biscuit bread.”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!
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
Chap mcduff says
Can’t seem to get my head around your ratio that you are using for a traditional Scottish shortbread recipe. Normally a classic Scottish shortbread would have a ratio of 1 2 3 or close to it. Your ratio is close to 1 1.92 and 2. As a Scotsman I don’t think in Scotland anybody would make a shortbread like that. Maybe that’s an adapted North American version.
Eloise Erwin says
May I use splenda in this recipe? My husband is a diabetic amd this spunds delicious. Thank you.
Kimberly @ The Daring Gourmet says
Hi Eloise, yes, you can use any alternative sweetener that allows you to measure cup for cup (a 1:1 substitution). I know Splenda makes a granulated sugar that’s meant for that.
Monica says
If I cannot get unsalted butter, would it be ok to use salted butter. If so is there a difference in measurements? I’m obsessed with Walkers pure butter fingers. So I’m going to attempt this recipe. I’m not much of a baker..
Kimberly @ The Daring Gourmet says
Hi Monica, yes, just be sure to omit the added salt. No other adjustments needed. Happy baking!
Jacqui Berriman says
What flour do I use if I’ve run out of all purpose flour it’s harder to get in the U.K.?
Kimberly @ The Daring Gourmet says
Hi Jacqui, the equivalent in the UK is plain flour which should be readily available.
Anonymous says
I made these short bread melt in my mouth great with hot cup of tea.
😊
Shannon says
What brand of butter do you use? I was thinking Kerrygold but wanted to see what you have found to be the best butter brand. Thank you!
Kimberly @ The Daring Gourmet says
Hi Shannon, I regularly use Kerrygold, sometimes Plugra, and both are great options. Happy baking!
Mike Finn-St. James says
Hi,
Just wondering which unsalted butter brand is best to use for my first attempt at baking this shortbread recipe? Thanks
Kimberly @ The Daring Gourmet says
Hi Mike, depending on where you live – most butter in Europe is far better than anything in the U.S.. In Europe go with something middle of the road – doesn’t have to be the most expensive butter but skip over the cheapest. In the U.S., Kerrygold and Plugra are great options.
Jacquie says
How much add ins should you use
Kimberly @ The Daring Gourmet says
Hi Jacquie, for things like chopped nuts or chopped candied ginger, I’d aim for around 3-4 tablespoons.
Sheri says
I have been searching for years for the perfect shortbread recipe that would taste like the “biscuits” I had in Scotland. One bite and I was transported back to the quaint little place I stayed at in the Highlands. Thank you so much for sharing this recipe. Now I can’t wait to try your recipe for Millionaire’s shortbread!
Kimberly @ The Daring Gourmet says
Thanks so much, Sheri, I’m thrilled that you’ve finally found the recipe you’ve been searching for! I’m excited to hear what you think of the Millionaire’s Shortbread. My kids practically BEG me for it. They don’t get to have sweets very often so it’s a highly coveted luxury in our house, lol!
S. says
Hi, was thinking of trying this recipe. But I’m not sure how many grams a “stick” of butter is. I’ve got a block of butter that is 250g. If you could let me know that be great.
Kimberly @ The Daring Gourmet says
Hi S., the gram amount is right there next to the “sticks”. 230 grams.
Sandi says
This is how real shortbread should be! Loved, enjoyed very much by our family. A winner recipe 😊
Greg S says
Fantastic, I did chill the dough for 20 minutes after putting it in the pan and scoring it, will try it without chilling next time, not really sure what the difference will be
Greg says
What is the difference between chilling and not chilling the dough
Mark A.D’Agostino says
I’ve tried several recipes of Scottish Shortbread…however, this recipe is the best.
Thank you for sharing this.
Kimberly @ The Daring Gourmet says
Thank you so much, Mark!
Adam Green says
I’ve made this a couple of times now and it doesn’t hang out for long! It really is incredible and so simple. I used the kitchen aid with hook attachment on setting 2 to mix and that’s it! Happy days.
By far the best shortbread I’ve had. I doubt I’ll ever buy it again when this is so simple to make and tastes so great.
Many thanks for sharing.
Kimberly @ The Daring Gourmet says
Wonderful, Adam, thank you so much!
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.
Brandi Unwin says
Can I cut these I to shapes or squares and then bake?
Kimberly @ The Daring Gourmet says
Hi Brandi, you won’t be able to pre-cut them before baking, they won’t hold shape.