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The origin of shortbread goes back to somewhere around the 12th century when it was originally made from leftover bread-making dough that was left to dry out and harden into “biscuit bread.”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: 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 "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
Anonymous says
We made this for a school project on Scotland, and it came out hard as a rock. Help!
Elly says
I believe its hard as a rock because of the cooking time. My recipe is virtually the same except it cooks at 325 for 25-28 minutes.
Chie says
when I switched to grams recipe, the grams in recipe and ( ) are not matching. Top of the recipe all purpose flour is shown as 250grams (240grams) which number should I use?
Kimberly Killebrew says
Hi Chie, I manually added the metric measurements on this particular recipe for more accuracy (sometimes the automatic metric converter is a little wonky). So it’s 240 grams of flour.
Chie says
Thanks! I just tried a different website and the recipe didn’t work for me, now I am going to try yours and hopefully this will me my new to go recipe!
Tracey says
I have been using this recipe for a few years now and has definitely become a family favourite. Making another batch for my daughter’s work colleagues right now as when she took some to her work they also fell in love with it. Victoria Australia 😊
Kimberly Killebrew says
Fantastic, Tracey, I’m so glad – thank you!!
Marie says
I was excited to try this recipe, as it was a traditional recipe!? This recipe was a disaster for me. I used castor sugar, as advised, instead of the usual confectioners sugar. It baked terribly…a crumbled mess. The only change I made, was the type of sugar. I use icing sugar/confectioners sugar in my shortbread baking. This always turns out well. Disappointed, to be honest.
Shelbey says
Hi hi mine came out very oilly and brown did I do something wrong ?
Jimmy says
Hi, I cut into “fingers” whilst hot.
Don’t believe cooling first will work.
Char says
In pastry school we pricked and marked the shortbread before baking. Then we cut through while still warm, and allowed to fully cool before storing. i think waiting for it to cool completely would not yield clean slices.
Joe says
Does the dough need to be chilled at all. I followed your recipe to the letter and they came out very brown, and far to crumbly.
Billy Rae says
I like your recipe being of Scottish decent. What I do differently is more the wasy my mother taught me is that I wouldn’t use a foodproscor nor would my mother.we both use only our hands because the heat from our hands melts the sugar I also enjoyed the castle view as I think that is where my ancestors are from McGraths , Raes
Estelle says
How would you use a springerle rolling pin with this recipe?
Cat says
Hi Kimberly,
Curious about the caster sugar you show in the pics (homemade caster sugar). Looks like confectioners sugar. Is it really supposed to be that fine? Powdery?
Kimberly Killebrew says
Hi Cat, it is very fine. It’s not a powder like confectioner’s sugar (which also has cornstarch added to it for a powdery texture) but it’s very fine while still having some “grittiness” to it.
MELVIN HILDRETH III says
Hi thanks for the recipe. I used a European butter with 85% fat wow talk about yummy in da tummy. I’m going to try the half chocolate and toasted coconut. Also thanks for the candied citrus peels recipe and the golden syrup beautiful
Kimberly Killebrew says
Fantastic, Melvin, thanks so much for the feedback and your idea of chocolate and coconut sounds fabulous!
Frances Crosby says
Wonderful recipe…the best shortbread ever!
I am wondering, though, if it is possible to use the same recipe with gluten free flour for my gluten sensitive friends. I hate for them to miss out on such a great treat.
Thank you!
Kimberly Killebrew says
Thank you, Frances, I’m so glad you enjoyed it! I have made this with a GF flour blend before but only in conjunction with making Millionaire’s Shortbread where the caramel holds it all together. On its own I think the GF shortbread may probably be too brittle.
Andrelle says
Came out perfectly! So yummy and delicious. Plus it got the seal of approval from my hubby and his mom who are Scottish. In my mother-in-law’s words: Best shortbread I’ve ever had. Melted in my mouth!
Kimberly Killebrew says
Fantastic, Andrelle, thank you so much! :)
Margaret Young says
“Traditional” would never include “pulse.” My mother-in-law mixed the ingredients on the chopping board using only her hands.
Kimberly Killebrew says
Feel free use only your hands, Margaret.
Andrea says
Perrrrrfect! Not to sweet, deliciously melt in your mouth. Fantastic recipe! And I totally agree, the better the butter, the better the shortbread!
We used it for our “Scottish day” during summer, we “traveled” the world each week with the kids. We cook something from a special country, do crafts, watch videos about it and talk about interesting facts about them. Thanks for sharing your recipe!
Kimberly Killebrew says
That’s so fun, Andrea! I’m happy you chose this recipe and even happier that it was a hit – thank you!