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The origin of shortbread goes back to somewhere around the 12th century when it was originally made from leftover bread-making dough that was left to dry out and harden into “biscuit bread.”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
Susan says
I couldn’t prick, the fork kept pulling the batter up with it. What did I do wrong? In the oven now.
Mary Holtz says
Hello! How do you adapt this to use the cookie stamps? I have some of the same stamps you mention, and would like to give that a try. Thank you!
Kimberly @ The Daring Gourmet says
Hi Mary, this is a very dry, crumbly dough so I don’t think cookie stamps will be able to make a good impression in the dough. You’ll probably need to increase the butter content.
Karen says
Hello, if you don’t use castor sugar, and you use granulated sugar and grind it down, do you need to change the amount of granulated sugar needed to make the cookies or do you measure the sugar after you grind it down?
Thank you
Kimberly @ The Daring Gourmet says
Great question, Karen. I don’t change the amount because after it’s ground it takes time for the sugar to settle and compact so it will appear like the quantity is more when the weight is still actually the same. Happy baking!
Disne says
Thank you! I was wondering the same thing. I’m looking forward to trying them :-)
Brenda says
Could this dough be rolled out for cut out cookies?
Kimberly @ The Daring Gourmet says
Hi Brenda, yes it can be done, but it’s very dry dough and challenging to work with.
P. R. says
This is the best shortbread recipe I have ever tried. I use high quality butter and pulse my sugar so it’s fine as recommended. It’s perfect
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, P.R., thank you!
Tegan says
Hello,just wondering how long these will hold for, as I’m planning on making them to go in Christmas hampers as presents for family and friends.
Hatini Mokhtar says
It make be scotland.
Addie Bambridge says
I’m wondering why my shortbread comes out super crumbly, unlike those in your photo. And I can’t stick a toothpick in the batter because it sticks to the toothpick. What am I doing wrong?
DAVID WEITZEL says
A TOOTHPICK IS WOOD AS SMOOTH AS IT LOOKS ITS STILL ROUGH WOOD USE A FORK.
Shary says
Addie, you need to go back and reread the directions. They specifically call for softened, room temperature butter. They also state that you didn’t process (pulse) your ingredients long enough if the mixture is too crumbly. If the mixture looks like dry breadcrumbs, it isn’t ready. It should start to clump together in the processor (as is shown in the picture). You don’t want to process it until it turns into a solid ball, but the flour and sugar do need to be thoroughly coated with the butter. Don’t be shy about firmly pressing the mixture into the lightly greased pan, and use a fork to poke the holes, not a toothpick. Wipe off the tines if the dough begins to stick. These tips should help if you make this recipe again.
Addie Bambridge (Ocala, FL) says
Hello – my husband simply loves this recipe. That said, when I make it, it’s a whole lot more crumbly than yours looks in your photo. What am I doing wrong? Is it because I’m using butter right from the fridge because my house a/c is set at 78 degrees (hubby’s choice)? Also, I’ve given up trying to poke holes in it because the batter comes out with the toothpick! Hope you can help
Thanks,
Addie
Judy says
great recipe. simple straightforward and no powdered sugar. I use superfine granulated sugar that I find at the store. works great. I love ginger and citrus in mine as well. Trader Joes sells very nice uncrystallized candied ginger and candied orange and lemon slices. I simply cut them up into small pieces and fold them into whatever I am baking that I think needs it. (Or actually, my hubby does the snipping for me!). Thanks so much. I have enjoyed your site very much, and made a few of your recipes. This one I baked in the micro, as I do not have an oven at this time. I simply cut the recipe in half, then bake in a 2-bite cupcake silicone mold that I have. Thanks so much.
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Judy, and I really appreciate your kind words – thank you! :)
Theresa says
Perfection! So delicious and only three ingredients!! One question – could you substitute gluten free baking flour for the regular flour??
Kimberly @ The Daring Gourmet says
Thanks, Theresa! Theoretically you can substitute GF flour for regular flour but I haven’t tried this shortbread with GF flour so I can’t really comment. Perhaps one of our readers can chime in.
Ify says
This is definitely a 5 stars. tastes so rich like the Scottish shortbread. Im a lover of shortbread biscuit and so grateful with this awesome recipe. Thank you for sharing.
Kimberly @ The Daring Gourmet says
Thank you, Ify, I’m so glad you enjoyed it!
john canepa says
Where did I miss the ingredient measurements for the 2 add’l layers?
Kimberly @ The Daring Gourmet says
Hi John, this recipe is just for the shortbread. For the “Millionaire’s Shortbread” that has the caramel and chocolate layers see this recipe: https://www.daringgourmet.com/millionaires-shortbread/
Jan Rines says
Kim, would you use european cultured butter like Plugra, or stick to sweet butter (here im Maine, I would use Kate’s)?
Kimberly @ The Daring Gourmet says
Hi Jan, either will yield a delicious shortbread. European style butter has a higher milk fat content which tends to create a slightly crisper outcome, which is what you want in a traditional shortbread. But it all comes down to personal preference and I think you’ll be very happy with either choice.
Cam Duncan says
I lost my Mum’s shortbread recipe passed down since the 1800’s. This one is pretty close.
Sandra says
It looks really delish! I can’t wait to give it a try!
Peter Shaw says
I’d like to try this recipe but what the heck is a Stick of butter? Not a British measure that I’ve ever heard of.
Kimberly @ The Daring Gourmet says
Hi Peter, you’ll need 8 ounces of butter, or 226 grams.
Anonymous says
I believe 1 stick is equal to 1/4 lb. Comes 4 to a box in States.
Kimberly @ The Daring Gourmet says
Correct, one stick of butter in the U.S. is roughly 113 grams or 4 ounces.