Scottish Shortbread
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…
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!
More Scottish Shortbread Recipes:
• Petticoat Tail Shortbread
• Highlander Shortbread
• Chocolate Orange Shortbread
• Tantallon Cakes
Scottish Shortbread
PRINT RECIPEINGREDIENTS
- 150 g Caster Sugar (Superfine Sugar)
- 300 g Butter or Block Margarine (at room temperature)
- 400 g Plain Flour (All-purpose Flour)
- 50 g Cornflour (Corn Startch)
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 in your pre-heated oven 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.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won’t always be as accurate. For best results, I always recommend baking with a digital scale.
Oh my goodness these are simply amazing. I was looking for something quick easy and snacky and this was perfect!!! Thank you so much
Can i have the measures in numberic example 150 grams= ????? Cups tablespoons extra?
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.
Well said Barbara!
Delicious shortbread. Well worth investing in weighing scales to get the quantities accurate.
Hi Annie how can you possibly say well said to Barbara’s bad manners what a terrible attitude many times I have had to ask for help with measurements & weight’s &I am not from America what does it matter where you come from I’m Scottish living in Australia I sometimes do recipes from America don’t encourage bad manners
Isobel agree.
Bad manners demonstrates what a person is really light.
Cups spoons whatever…Celsius Farenheit imperial cents shillings $ or £ weights and measurements etc… a cup of kindness goes a long way. Makes the best shortbread.
Mean.
Bit harsh! #bekind
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
Good on you Karen What a terrible attitude Barbara had to that reasonable request what’s wrong with getting out of your comfort zone & offer to help out it doesn’t matter where we come from I’m with you #bekind
Isobel, Karen
Same.
This is the best site ever.
Very well said!
Not a decent response, Barbara. This is America. We don’t do grams.
Norma, you may be located in the states but the owner of this website is in Scotland! See the “uk” at the end of the URL? Surely, you are capable of doing the math like the rest of us Americans who find recipes on sites in countries that use the metric system. Is your name really Norma? “Karen” seems more fitting…. what a sense of entitlement you have!
What is wrong with you lot in Scotland having such bad manners I’m Scottish living in Australia Does that make me a Karen? Because I ask for help ? Who care where you are born or what system is used replying in such a way is un called for showing kindness & patience does not cost anything , no wonder the world is in a mess we have lost common curtesy!!!!
Dear Barbara what ever happened to manners ? Making such a rude comment was unnecessary What does it matter if it takes a bit out of anyone’s comfort zone to help out it’s no big deal Barbara . We should be all willing to help each other no matter where we come from take a chill pill Dear be kind it doesn’t cost anything
Totally agree, what the hell is a cup measurement???
I agree to be honest, I have read many recipes with cups and instead of keep asking I just google the conversions it’s easy
You could try this site: https://www.thecalculatorsite.com/cooking/cups-grams.php
2 1/2 cups Flour
1/4 cup cornflour
3/4 cup caster sugar. Or 5 1/4 ozs
10 1/2 ozs butter
Thank you, and this should be part of the recipe.
You’re pushing it now Norma!
Oh honestly, I use loads of American recipes and wouldn’t dream of expecting them to include “English measurements “ You are commenting on here so obviously more than capable of using the internet? Google is a wonderful thing
It was actually hard to find exact measurements for the equivalents— even with the converters, especially without having been able to actually taste the original recipe to see if the converted product was even close to the original. It was kind of Lyn to make that effort. I would be happy to do that for an English or Scottish baker if the roles were reversed!
Good on you Lyn For helping out there should be more Lyn’s in the world willing too lend a hand thank you
Thank-you so much for these measurements. Fortunately, after living in Scotland for two years, I do know what castor sugar and corn flour are—along with golden syrup and mince!! I would never disparage a British cook for asking me what the measuring cup equivalent in grams was!
Professional bakers US or any other Country measure their ingredients. I live in the US.
When chocolate drops are added to the biscuit, do you chill the dough before baking
Loved the shortbread I baked for Christmas! Put crystallized ginger in mine, delicious thank you!!
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.