The Best Traditional Scottish Shortbread Recipe

Make Traditional Scottish Shortbread at Home With Our Easy-to-Follow Recipe

Yields: 20-24 pieces, depending on the size of your cut

Scottish shortbread is a beloved, buttery treat that has a long history rooted in Scotland. Traditionally enjoyed during holidays like Christmas and New Year's, this rich, crumbly biscuit is simple yet indulgent. The key to perfect shortbread lies in using high-quality butter and maintaining the right balance of flour and sugar to achieve that melt-in-the-mouth texture.

Enjoy this classic Scottish delight with your afternoon tea, or give it as a thoughtful homemade gift.

To Note Before Preparing Scottish Shortbread

• Butter: Always use unsalted butter for shortbread, as it allows you to control the saltiness. Room temperature butter is essential for easy mixing.
• Chilling the Dough: Chilling helps firm up the dough, which contributes to the shortbread’s signature texture. It also prevents the dough from spreading too much during baking.
• Shaping: While you can shape the dough into a round or rectangular block and cut it into squares, traditional Scottish shortbread is often made in round discs and cut into “petticoat tails” or long, thin fingers.

Traditional Scottish Shortbread Ingredients

• 1 cup (225g) unsalted butter, softened
• ½ cup (100g) granulated sugar (plus extra for sprinkling)
• 2 cups (250g) all-purpose flour
• ¼ cup (30g) cornstarch (optional, for extra tenderness)
• ½ teaspoon fine sea salt
• Optional: 1 teaspoon vanilla extract or lemon zest for added flavor

How to Prepare Traditional Scottish Shortbread

Instructions:

1. Preheat the oven:
   Preheat your oven to 325°F (160°C). Line a baking sheet or a 9-inch round cake pan with parchment paper.
2. Mix the butter and sugar:
   In a large mixing bowl, cream the softened butter and sugar together using a hand mixer or wooden spoon. Mix until the mixture is light and fluffy, about 2-3 minutes. If using, add the vanilla extract or lemon zest at this stage.
3. Add dry ingredients:
   Sift the flour, cornstarch (if using), and salt into the bowl. Gently fold the dry ingredients into the butter mixture using a spatula until a crumbly dough forms.
4. Form the dough:
   Turn the dough onto a lightly floured surface and knead it gently until it comes together into a smooth ball. If the dough is too sticky, add a little more flour. Be careful not to overwork the dough to maintain the delicate texture.
5. Shape the shortbread:
   Press the dough into your prepared pan or roll it out to about ½-inch thickness on a floured surface. If using a round pan, score the dough into wedges (petticoat tails) with a knife. If using a baking sheet, cut the dough into fingers or squares.
6. Chill the dough:
   Place the dough in the fridge to chill for about 30 minutes. This helps prevent spreading and gives the shortbread a crisp edge.
7. Bake the shortbread:
   Bake in the preheated oven for 30-35 minutes, or until the edges are just turning golden but the top remains pale. The shortbread should feel firm to the touch but not hard.
8. Cool and finish:
   Remove the shortbread from the oven and sprinkle with a little extra sugar while it's still warm. Let it cool completely in the pan before cutting along the scored lines.

Quick History of Scottish Shortbread

Shortbread is believed to have originated in medieval Scotland, evolving from a simple medieval “biscuit bread” made from leftover dough. Over time, the recipe was refined with butter replacing yeast as the primary ingredient, creating the rich, dense shortbread we know today. Mary, Queen of Scots, is often credited with popularizing shortbread in the 16th century. Traditionally, shortbread is associated with festive occasions, particularly Hogmanay (Scottish New Year), where it's considered good luck to offer shortbread to first-footers (New Year's visitors).