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The origin of shortbread goes back to somewhere around the 12th century when it was originally made from leftover bread-making dough that was left to dry out and harden into “biscuit bread.”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
RAJIV BHAGI says
No, to the recipe
The shortbread are totally mishaped. The dough just melted and the butter was running out the form. I followed the recipe. Had to refrigerate for 30 min before putting in the oven and still it is not good and not fully cooked even after 1 & 1/2 hrs of baking
And it’s not the first time I made shortbread, just wanted to try yours.It was just waste of time.
Daniela says
Hi Kimberly
My shortbread are totally mishaped. The dough just melted and the butter was running out the form. I followed the recipe. And it’s not the first time I made shortbread, just wanted to try yours. So no give aways for my boys, waste of time and money. Just sad.
Lyn Edwards says
Do I need to add baking powder to the recipe, or just use the all purpose (or plain flour)?
Kimberly @ The Daring Gourmet says
Hi Lyn, no baking powder, just flour. There are no “rising” agents in shortbread.
Lyn Edwards says
Thanks for your help Kimberly, I will get baking :)
Alastair says
As a writer, I believe ingredients are not subject to copyright in s recipe, only method (instructions) Correct me if I’m wrong please. Thank you.
Kimberly @ The Daring Gourmet says
That’s correct, Alastair. And of course photos are likewise subject to copyright in addition to the recipe instructions.
Tammy Kirby says
Hi I love this recipe and wonder if I might have permission to put it in my newsletter? I am a Historical Romance author and would like to share it with my subscribers. If you agree how would you like me to credit you for the original recipe?
Kimberly @ The Daring Gourmet says
Hi Tammy, you can use the photo credited to The Daring Gourmet with a link to the recipe on my site but I would ask that you not post the recipe in full. Thank you for understanding and thank you for sharing my site with your readers.
Moxie says
I made these today and the are excellent. My grandparents were Scottish and Welsh, and sadly, I no longer have my grandmothers recipe for her “Lorna Doone” shortbread cookies. These cookies are as close as it gets. Delicious. Too many recipes call for things like vanilla or almond extract, but I loved this one because it’s got a true buttery flavor. I ground my granulated sugar in the food processor, and used unsalted butter. My food processor is only a 3 cup, so I processed the dough in two batches and mixed them together. I used a sheet of saran wrap on top of the dough to press it into the pan nice neat. I took great pains to get the fork-holes nice and even, but in the end it didn’t matter, as they all closed up in baking! Possibly because it’s a hot day and my butter was really quite soft. But no one would notice but me. Highly recommend this recipe. Thank you for posting!
Kimberly @ The Daring Gourmet says
Thank you, Moxie, I’m so glad you enjoyed them and appreciate the feedback!
Kari says
I love Walkers shortbread but this recipe is divine!!! I made as directed, ground up my own sugar, processed long enough & had no problems poking the top or cutting when cooled. Thank you for this simple, delicious, amazing recipe!!! I did melt chocolate on top, so good! I can’t wait to try the Millionaire shortbread. That will be lethal😉
Kimberly @ The Daring Gourmet says
Awesome, Kari, thank you! Lethal is the perfect word for it, haha – dangerous but SO good! :)
Hugh says
You add NOTHING to shortbread…if you put anything else in, it’s just a ‘cookie”…
Kimberly @ The Daring Gourmet says
I think Scotland’s most famous shortbread manufacturer, Walkers, would beg to differ, Hugh :)
David says
Lose the food processor and knead with your hands. Also, store in a cookie tin in a dark, cool dry place for at least a month. Helps if you live in a cooler climate like Scotland or Canada. Only then does it take on the special texture of authentic shortbread, not just a butter cookie. My mother would have to hide it well but she would start Christmas cooking in October or early November.
Linda says
Love! Made it for our Scottish themed dinner. (We’ve been having international themed dinners to make things a bit more fun) and not only are they delicious, they are easy!
Used regular butter since we avoid added shopping and your tip for creating superfine (caster sugar) worked well. I did add a few tablespoons of flour to the sugar when I whirred it in the food processor.
Thank you so much for this.
Stay safe and healthy.
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Linda, thank you! And I love the idea of your themed dinners, so fun! :)
Shary says
These shortbread cookies are super easy and really delicious. I followed the recipe exactly as written and had no problem with pricking the dough or slicing the cookies. The baked cookies lift out of the pan easily and are tender and delectably crumbly. They are wonderful plain but I may drizzle some melted chocolate over some of them when they’re cool. Eat them with a plate under your chin or the crumbs will be all over you!
For me, the secret was to pulse the ingredients until they just begin to clump together. Then it’s very easy to pack the dough into your pan. If you don’t pulse the dough long enough you’ll have problems.
Kimberly @ The Daring Gourmet says
Thank you, Shary, I’m so glad you enjoyed them! I just made a batch last week to make Millionaire’s Shortbread for my son’s birthday – that is what he requested as his birthday “cake”, he’s obsessed with the stuff :)
Bill Frazier says
As I am waiting this to come out of the oven I discover I have the same problem as several others have had. I tried using a fork to punch the holes in the top but it just pulls the pastry up when I lift the fork. Same with trying to cut with a knife. I’m gonna’ try to cut once it comes out of the oven. The mixture was very crumbly and I had measured all ingredients very carefully. …. It just came out of the oven and cutting and poking holes was easy. Okay, for now just waiting until it cools enough to remove from the baking dish. Looks good~! …. Too crumbly to hold together. I have it back in the oven to see if it will firm up…. At this point I’m thinking the butter needs to be increased… They did firm up when totally cooled…. Tasting… Excellent~! next time I will reduce the sugar and increase the butter and the baking time due to my oven always seems slow. Thank you.
Gary Hinman says
Thank you! I made this recipe yesterday and when I tasted one it brought a tear to my eye because they reminded me of the ones my Scottish mom used to make. It brought back some fond memories of waiting very impatiently for the shortbread to cool enough so we could have some. Thank you again, this will now be a favorite in our house.
Kimberly @ The Daring Gourmet says
That’s wonderful, Gary, I’m so happy to hear that, thank you!
Lisa Widner says
Recipe(s) are wonderful, just what I was hoping to find! (I must say, however, that family photos climbing on gravestones is not so attractive, nor appropriate)
Kimberly @ The Daring Gourmet says
Thank you, Lisa, I hope you enjoy them! (It’s not a gravestone, it’s a monument by the church.)
Jeannie Bain says
Kimberly, what if I used brown sugar?
Kimberly @ The Daring Gourmet says
Hi Jeannie, brown sugar is the same as white sugar in terms of the large size sugar granules and will result in a grainier-textured shortbread that doesn’t have the same melt-in-your-mouth texture as powdered/confectioner’s sugar will.