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The origin of shortbread goes back to somewhere around the 12th century when it was originally made from leftover bread-making dough that was left to dry out and harden into “biscuit bread.”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:Â Eilean Donan Castle
From our family vacation to Scotland last summer:Â 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:Â 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 "baker's sugar" in the U.S. (if you can't find any simply 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. Â
Nutrition
Lisa says
This recipe is awesome! I love shortbread and these come out perfect, alll buttery and crumbly without being overly sweet. I added a pinch of lemon peel and vanilla as well. Super easy, foolproof and heavenly delicious!!
Kimberly Killebrew says
That’s wonderful, Lisa, thank you so much for that feedback! <3
Michelle says
Yes, I think flour gets measured incorrectly often. Weigh it or try spooning the flour into the measuring cup – don’t pack it! This shortbread is so buttery and delicious.I love it because it’s not overly sweet. If you think they’re disgusting, you are a freak and actually probably just a troll.
Jody says
I haven’t made it yet but I have to ask how are u able to remove the cookies from the pan after cooking, without breaking them? Aren’t shortbread quite delicate?
Kimberly @ The Daring Gourmet says
Hi Jody, once they’re fully cooled they’re manageable. And you can carefully invert the pan, pressing your palm against the shortbread to allow the whole square of it to slide out. Alternatively you can also line the baking pan with parchment paper leaving some excess on the sides so that you can easily lift it out.
Jupiter says
For those not in USA, 175°C.
KH says
This recipe is PERFECT. It has exactly the right texture, sweetness, mouthfeel. This will be my family’s “go to” recipe from now on. Thank you for posting it!!
Kimberly @ The Daring Gourmet says
Thank you so much, KH!
rashika kansra says
Amazing cookies. Only thing they were too soft for cookie cutters. So this time around I added 2 tablespoons of cornstarch. Perfect! My 6 yr old likes these over store-bought. Thank you!!!!!
Kimberly @ The Daring Gourmet says
Fantastic, Rashika, thank you for that feedback and I’m thrilled that you enjoyed them!
Monika Ramuz Comben says
I have baked this shortbread about 5 times now, and it is delicious and turns out perfect every time. I have added candied Ginger in one batch and Vanille in another, my fav is the plain version, it is very buttery!
Kimberly @ The Daring Gourmet says
Wonderful, Monika, I’m so glad this has become a regular, thank you!
Karen W says
These were perfect! Thank you!
Kimberly @ The Daring Gourmet says
Fantastic, Karen, thank you so much!
Liz says
I’m a Brit now residing in the USA and I recently found your website.
I’m really chuffed with the bake – they taste mad good! 30 minutes @ 350° was perfect. The only variation was that I blended the ingredients together with my hands as opposed to a food processor. I’ll definitely using this recipe again.
Cheers Char!
Kimberly @ The Daring Gourmet says
I’m thrilled to hear that, Liz, thank you so much! :)
Christina says
This is the best recipe, and easiest recipe EVER! Thank you for taking your time and writing this out. The only issue I had was I had to add one more stick of butter, so I did something wrong? Yet, these turned out so delicious. I scored and forged them before baking and cut them while they were still warm. Yum Yum Yum.
Kimberly @ The Daring Gourmet says
Thank you, Christina! :) Shortbread is a little challenging to work with and if you’re not already familiar with what the texture of the raw dough is supposed to be like it’s easy to assume that it’s too dry when in fact it isn’t. Next time stick with the amount called for – it works, I promise! :)
Alane says
If you don’t have a food processor, can you still make these successfully? Would it work using a pastry blender by hand?
Kimberly @ The Daring Gourmet says
Hi Alane, you can absolutely make this by hand, just the way they did for many generations before food processors were invented. We’ve had several readers report mixing the ingredients with their hands and their shortbread was a total success.
Char says
I’ve made this recipe so many times, but I’m not sure if I’ve left a comment. No one ever gets tired of these! I make em and they disappear. Today I’m baking a couple batches to give in little Christmas bags to the teachers and lunch staff at my children’s elementary school. I do this ever year at Christmastime. Everyone loves it. Thank you for a great recipe :) I think I’m going to try docking and cutting after baking this time!
Kimberly @ The Daring Gourmet says
That’s wonderful, Char, thank you so much for the feedback! It always amazes me how such few and simple ingredients can turn out something as amazing as shortbread – we love it too! <3
Amelia says
Disgusting after being cooked. The cooking time was completely unreliable and I don’t recommend making this recipe ever. I almost threw up after this shortbread, never again.
Kimberly @ The Daring Gourmet says
Flour, sugar, and butter, baked in the oven….and it’s “disgusting” to the point of “throwing up”? How’s that even possible? What did you do to it, add toilet cleanser?
JEANIE K. says
“I was thinking the same Kimberly, Overthetopdramaqueen, Totally out in left field, never made it at all I reckon would be more like it and more to the correct point.
FlyingScot says
I think Amelia needs to step away from the oven. This recipe is impossible to screw up. I mean, seriously impossible. I’ve made like 16 batches so far this year and they are completely gobbled up by my co-workers. Throw up? Really?
Char says
All ovens are different. You have to go by color and feel. Also an oven thermometer comes in handy! I’ve made this many times…and as a baker and lover of all things tea time- I can assure you, if done right, these are incredible!
Steph k says
I tried making these and they came out very dry. Any tips on how to fix this?
Renée says
Sometimes if you may need to process it a little more until the crumbs are like sand. Make sure you follow all directions exactly as written. Even a swap like using vegan butter or un-sifted flour makes a big difference.
JEANIE K. says
Add in a bit more butter till you can roll a Walnut sized piece into a ball easily :). When it’s dry, it will not be a crunchy enjoyable Shortbread.
Char says
I found that weighing my ingredients works much better. Very often flour gets over measured when i use cups. using a scale seems to yield consistent results.