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Home » Disclosure » Traditional Scottish Shortbread

Traditional Scottish Shortbread

March 10, 2019 by Kimberly Killebrew · 223 Comments

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Traditional Scottish Shortbread Recipe  Perfectly crumbly, irresistibly buttery and wonderfully delicious, Scottish Shortbread has been a year-round favorite treat for centuries!

shortbread recipe scottish traditional authentic butter cookies

© Jiri Hera | Dreamstime

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The origin of shortbread goes back to somewhere around the 12th century when it was originally made from leftover bread-making dough that was left to dry out and harden into “biscuit bread.”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.

eilean donan castle scotland

From our family vacation to Scotland last summer:  Eilean Donan Castle

eilean donan castle scotland

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.

eilean donan castle scotland

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!

millionaire's shortbread recipe caramel chocolate scottish authentic

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.

shortbread recipe scottish traditional authentic butter cookies

Enjoy!

shortbread recipe scottish traditional authentic butter cookies

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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shortbread recipe scottish traditional authentic butter cookies

Scottish shortbread recipe authentic traditional

Traditional Scottish Shortbread

Kimberly Killebrew
Perfectly crumbly, irresistibly buttery and wonderfully delicious, Scottish Shortbread has been a favorite treat for centuries!
Print Recipe
5 from 124 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dessert
Cuisine British, Scottish
Servings 18 pieces
Calories 162 kcal

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.  

Nutrition

Serving: 1shortbread finger | Calories: 162kcal | Carbohydrates: 16g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 154mg | Potassium: 17mg | Sugar: 5g | Vitamin A: 315IU | Calcium: 5mg | Iron: 0.6mg
Keyword Shortbread
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

 

 

 

 

 

 

 

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223 Comments →

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223 Responses

  1. Monica says

    May 1, 2021 at 8:08 am

    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..

    Reply
    • Kimberly @ The Daring Gourmet says

      May 1, 2021 at 1:11 pm

      Hi Monica, yes, just be sure to omit the added salt. No other adjustments needed. Happy baking!

      Reply
  2. Jacqui Berriman says

    April 10, 2021 at 8:30 am

    What flour do I use if I’ve run out of all purpose flour it’s harder to get in the U.K.?

    Reply
    • Kimberly @ The Daring Gourmet says

      April 10, 2021 at 9:42 am

      Hi Jacqui, the equivalent in the UK is plain flour which should be readily available.

      Reply
  3. Anonymous says

    March 15, 2021 at 9:10 am

    I made these short bread melt in my mouth great with hot cup of tea.
    😊

    Reply
  4. Shannon says

    March 14, 2021 at 9:39 pm

    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!

    Reply
    • Kimberly @ The Daring Gourmet says

      March 20, 2021 at 3:10 pm

      Hi Shannon, I regularly use Kerrygold, sometimes Plugra, and both are great options. Happy baking!

      Reply
  5. Mike Finn-St. James says

    March 13, 2021 at 8:03 pm

    Hi,
    Just wondering which unsalted butter brand is best to use for my first attempt at baking this shortbread recipe? Thanks

    Reply
    • Kimberly @ The Daring Gourmet says

      March 20, 2021 at 7:07 pm

      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.

      Reply
  6. Jacquie says

    March 11, 2021 at 10:18 am

    How much add ins should you use

    Reply
    • Kimberly @ The Daring Gourmet says

      March 21, 2021 at 11:37 am

      Hi Jacquie, for things like chopped nuts or chopped candied ginger, I’d aim for around 3-4 tablespoons.

      Reply
  7. Sheri says

    February 22, 2021 at 10:34 am

    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!

    Reply
    • Kimberly @ The Daring Gourmet says

      February 22, 2021 at 5:42 pm

      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!

      Reply
  8. S. says

    February 20, 2021 at 9:04 am

    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.

    Reply
    • Kimberly @ The Daring Gourmet says

      February 20, 2021 at 11:10 am

      Hi S., the gram amount is right there next to the “sticks”. 230 grams.

      Reply
  9. Sandi says

    February 4, 2021 at 7:26 am

    This is how real shortbread should be! Loved, enjoyed very much by our family. A winner recipe 😊

    Reply
  10. Greg S says

    January 31, 2021 at 7:14 am

    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

    Reply
  11. Greg says

    January 31, 2021 at 6:27 am

    What is the difference between chilling and not chilling the dough

    Reply
  12. Mark A.D’Agostino says

    January 23, 2021 at 7:57 pm

    I’ve tried several recipes of Scottish Shortbread…however, this recipe is the best.
    Thank you for sharing this.

    Reply
    • Kimberly @ The Daring Gourmet says

      January 24, 2021 at 8:57 am

      Thank you so much, Mark!

      Reply
  13. Adam Green says

    January 23, 2021 at 7:02 am

    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.

    Reply
    • Kimberly @ The Daring Gourmet says

      January 24, 2021 at 9:13 am

      Wonderful, Adam, thank you so much!

      Reply
  14. Annie says

    January 16, 2021 at 4:33 am

    Amazing shortbread! So easy to make and absolutley delicious!

    Reply
  15. Wendy Clare says

    January 9, 2021 at 12:23 pm

    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! :-)

    Reply
    • Kimberly @ The Daring Gourmet says

      January 9, 2021 at 7:41 pm

      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.

      Reply
      • Brandi Unwin says

        March 8, 2021 at 3:32 pm

        Can I cut these I to shapes or squares and then bake?

        Reply
        • Kimberly @ The Daring Gourmet says

          March 21, 2021 at 12:42 pm

          Hi Brandi, you won’t be able to pre-cut them before baking, they won’t hold shape.

          Reply
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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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