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Granny’s Shortbread

January 12, 2016 By Amy 37 Comments

Shortbread - There's nothing quite like a traditional all-butter shortbread and this recipe has been perfected to give you a fool-proof, crumbly Scottish biscuit.

If there’s one smell that takes me back to growing up in the home that housed Granny’s baking, it is shortbread. Alongside her Empire Biscuits, Shortbread is one of the recipes that Granny is best known for. Delightfully Scottish, these sweet buttery biscuits are what dreams are made of. And let me tell you, Granny has got the art of Shortbread mastered!Possibly my favourite thing about Shortbread is just how versatile it can be. Be it cut into a variety of shapes; circles, fingers, petticoat tails, hearts…you can literally dress them up for any occasion! Or there’s the option of adding a little something extra; chocolate chips, ginger or Granny’s favourite of raisins soak in orange juice & drained, with some dark chocolate chips through them too. Shortbread can be dressed up (or down!) for whatever your needs. It’s even something that I have considered as wedding favours, when that day finally comes.

The best part about Granny’s Shortbread and what sets it apart from most other recipes is just how tried and tested it is. It’s crumbly, it’s buttery, it holds it shape and it’s oh-so sweet. Look no further folks, this is all the shortbread knowledge you will ever need!

“Tried this recipe took & them into work – they all loved them!
I’m making them again this week.”

Shortbread - There's nothing quite like a traditional all-butter shortbread and this recipe has been perfected to give you a fool-proof, crumbly Scottish biscuit.

Print Recipe
5 from 5 votes

Granny's Shortbread

Prep Time20 mins
Cook Time20 mins
Author: Baking with Granny

Ingredients

  • 150 g Caster Sugar
  • 300 g Salted Butter at room temperature
  • 400 g Plain Flour
  • 50 g Cornflour

Instructions

  • Preheat your oven to 180°c (160°c for a fan assisted oven) or Gas Mark 3 and grease a couple of baking trays with a little butter.
  • Cream together the butter & sugar in a large bowl until it becomes light & fluffy.
  • Sift in your flour & cornflour and mix to form a stiff dough. Tip the dough onto a floured worktop and gently knead until smooth.
  • Roll your dough to around 1cm thick and cut into your desired shapes. Transfer each shortbread to your pre-greased baking trays and prick each one with a fork on top.
  • Bake at 160°c for around 15-20 minutes until the edges of the shortbread are golden.
  • Remove from the oven and sprinkle a little sugar over each shortbread. Leave to cool on their tray for around 10 minutes before transferring to a wire rack to cool completely.
Shortbread - There's nothing quite like a traditional all-butter shortbread and this recipe has been perfected to give you a fool-proof, crumbly Scottish biscuit.

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Filed Under: biscuit, recipe, scottish Tagged With: biscuit, butter, cookie, shortbread

Comments

  1. Donna says

    January 12, 2016 at 9:46 pm

    That shortbread looks like heaven! So traditional and nostalgic x

    Reply
    • Amy says

      January 17, 2016 at 9:02 pm

      Takes me right back to my childhood!

      Reply
      • linda says

        March 10, 2020 at 1:43 am

        would dairy free butter work the same? thank you

        Reply
        • Amy says

          March 11, 2020 at 11:26 am

          Hi Linda. Dairy-free butter works very well in my experience.

          Reply
  2. Joyce O'Donnell says

    January 25, 2016 at 1:56 am

    Is cornflour cornmeal?

    Reply
    • Amy says

      January 25, 2016 at 9:34 pm

      I believe Cornflour is also known as Cornstarch out with the UK. Cornmeal is what is regarded as Polenta in the UK. Or so is my understanding!

      Reply
      • JEANNIE Simon says

        June 5, 2019 at 12:14 am

        You are so right, Amy❗️

        Reply
  3. Helen at Casa Costello says

    January 29, 2016 at 10:45 pm

    These look so beautiful – I find it is easy to catch Shortbread but it is still really forgiving and will always get eaten. Yours is baked perfectly though. Thanks so much for joining in once again with #Bakeoftheweek x

    Reply
  4. Sammie says

    January 30, 2016 at 9:17 am

    I love shortbread and yours looks delicious. Family recipes, are to me, the most precious. All the memories and love that are entwined in them. I shall certainly be trying these! Sammie

    Reply
  5. Angela / Only Crumbs Remain says

    June 9, 2016 at 12:18 pm

    Ooh these look gorgeous Amy. I’ve not had any homemade shortbread for quite some time for some reason, and yet I absolutely adore it. I really like the sound of Granny’s favourite – one I really must try.
    Angela x

    Reply
  6. Maria says

    September 11, 2017 at 10:46 am

    Can they be freezed?

    Reply
    • Amy says

      September 14, 2017 at 9:55 pm

      For best results with freezing, you’d be best freezing the dough and defrosting in the fridge over night before baking. Wrap the dough in cling fling and tin foil for freezing and it will keep fine for up to 2 months.

      Reply
  7. Zydia says

    December 22, 2017 at 6:06 am

    Hi Amy,

    Thanks so much for sharing this awesome recipe.
    I bake Christmas cookies every year and I can say without hesitation that this has been my most sucessful batch yet.
    I doubled the recipe and counted more than 100 cookies in different shapes; angels, donkeys, stars, snowflakes & Christmas trees.
    I sprinkled a mix of brown sugar, cinnamon & pink glitter dust over them – they turned out sooo pretty and yummy.
    Have a look at my Instagram page, I posted an image @zydia.
    Thanks so much.
    Have a wonderful Christmas.

    Reply
  8. Paula Raymond says

    December 29, 2017 at 6:19 pm

    Loved the shortbread I baked for Christmas! Put crystallized ginger in mine, delicious thank you!!

    Reply
  9. Lavinia says

    January 9, 2018 at 9:42 pm

    When chocolate drops are added to the biscuit, do you chill the dough before baking

    Reply
  10. Mary Beth says

    January 14, 2018 at 2:28 am

    Can i have the measures in numberic example 150 grams= ????? Cups tablespoons extra?

    Reply
    • Barbara says

      September 16, 2018 at 11:25 pm

      Oh for pities sake…buy a flipping set of scales! The blogger is British. We have to deal with your hugely inaccurate ‘cups’, so the least you can do is appreciate that the world does not revolve round the Americans, and either convert the recipe yourself or buy some cheap equipment.

      Reply
      • Annie says

        December 21, 2019 at 9:00 pm

        5 stars
        Well said Barbara!
        Delicious shortbread. Well worth investing in weighing scales to get the quantities accurate.

        Reply
      • Karen says

        April 3, 2020 at 11:24 am

        Bit harsh! #bekind

        Reply
        • Patsy Hille says

          June 7, 2020 at 6:41 am

          I made this beautiful recipe today . My friend had a birthday and I saved a few for hubby and myself . I am 73 years old and this will be my go to shortbread for my family from now on . Thank you so much for sharing

          Reply
      • Genni says

        January 6, 2021 at 12:23 pm

        5 stars
        Very well said!

        Reply
  11. Stacey says

    February 11, 2018 at 11:57 pm

    Oh my goodness these are simply amazing. I was looking for something quick easy and snacky and this was perfect!!! Thank you so much

    Reply
  12. Stacey says

    February 11, 2018 at 11:57 pm

    Oh my goodness these are simply amazing. I was looking for something quick easy and snacky and this was perfect!!! Thank you so much

    Reply
  13. winny says

    March 19, 2018 at 8:20 pm

    I tried them ,very delicious & every one enjoyed them.thanks for the recipe

    Reply
  14. MotherGeek says

    September 16, 2018 at 1:30 pm

    This looks amazing! My mum was Scottish, so this recipe reminds me of her! Definitely going to give it a whirl soon! Just discovered you via the #BIBS voting platform – good luck!

    Reply
  15. Eleanor says

    October 9, 2018 at 9:48 am

    Love this recipe ,,,
    As for conversions do what most people do look on the iinternet like we have to do to convert from USA cup

    Reply
  16. Helen Partridge says

    November 14, 2018 at 2:26 pm

    Best shortbread recepie ever. Even better than Paul Hollywoods (but don’t tell him).

    Reply
  17. Mary Ellen says

    November 29, 2018 at 5:41 am

    The longer you allow the shortbread to sit, the richer it becomes. My 7th grade English teacher was from Scotland. She made these for class and gave out the recipe. She said she made these and allowed them to sit until the next Christmas. I tried, but I am too weak. All I could think about was shortbread cookies aging in my cubbard. That was it! They were gone!

    Reply
  18. Cody says

    December 13, 2019 at 2:41 pm

    Not sure If I’m missing this but how long will these last once baked?

    Reply
  19. Catherine Ainscough says

    December 27, 2019 at 11:07 pm

    5 stars
    I’ve made these biscuits lots of times and they are always well received! I use this recipe all the time- it’s the best!!! Sometimes I’ve added some chocolate chips and nuts. They are very nice!

    Reply
  20. May Watson says

    April 6, 2020 at 4:33 pm

    Can I make this recipe of shortbread into 2 x 20 cm round sponge tins as I quite like wedges.

    Reply
    • May Watson says

      April 7, 2020 at 7:55 pm

      Can I make this shortbread recipe into 2×20 cms round sponge tins as I quite like wedges of it.

      Reply
  21. Catherine Ainscough says

    April 18, 2020 at 1:16 pm

    5 stars
    My favourite shortbread. So easy to make and yummy! I like to add chopped up nuts and smarties.

    Reply
  22. Antonia says

    May 27, 2020 at 6:52 pm

    5 stars
    First time I’ve ever made shortbread. So many recipes about but I’ve tried other recipes from this site that have been great so went with this recipe.
    It didn’t disappoint. Easy to follow. Mine needed to cook for around 10 mins longer but tasted amazing

    Reply
  23. Jacqueline says

    October 25, 2020 at 6:04 pm

    Delicious shortbread. Recipe was spot on. I kept mine in oven for a few more minutes to get quite brown as that’s my personal preference. A Scottish taste sensation!

    Reply
  24. Trina says

    December 14, 2020 at 6:55 am

    I don’t understand what the hell im doing- I’m following this to a t and still my dough is waaayy to soft to even handle let alone cut shapes from.

    Reply
  25. Miss Catriona MM MacDonald says

    December 19, 2020 at 4:50 pm

    Hi, thanks for recipe can you use unsalted butter.

    Thank you

    Reply

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