Scottish Shortbread
My traditional Scottish Shortbread recipe is made with just a handful of ingredients for a rich, buttery biscuit with the perfect texture. A true Scottish baking classic, it’s easy to make and perfect for enjoying with a cuppa, gifting at Christmas, or sharing with family & friends all year round.
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Traditional Scottish Shortbread
If there’s one recipe that instantly takes me back to growing up around my Mum’s baking, it’s her traditional Scottish Shortbread. Alongside her famous Empire Biscuits, it’s one of the recipes she’s best known for and one she’s been making (and perfecting!) for literal decades. Made with just a handful of simple ingredients, these buttery Scottish biscuits have the iconic crumbly texture and are actually surprisingly easy to bake at home.
While every Scottish family seems to have their own version of shortbread, this is ours.
It’s the same recipe I’ve both watched Mum make and made myself more times than I can count. It always makes an appearance at birthdays, weddings, Christmases and countless cups of tea over the years. And it, of course, features in my debut cookbook, Scottish Bakes, alongside my other shortbread recipes, Highlander Shortbread and Petticoat Tail Shortbread. In fact, the smell of shortbread baking in the oven is enough to transport me straight back to my childhood!
More Than Just a Biscuit
One of my favourite things about Scottish Shortbread is just how versatile it is.
Whether you shape it into traditional fingers, rounds or petticoat tails, or use shaped cookie cutters, it’s a recipe that can be adapted for almost any occasion or celebration, especially Burns Night, St Andrew’s Day and Hogmanay. It’s even something I considered having as wedding favours – a popular choice here in Scotland, alongside little bags of Scottish Tablet!
I also like to mix things up from time to time by adding chocolate or nuts, orange or lemon zest… In fact, my Chocolate and Orange Shortbread and zesty Tantallon Cakes are another couple of popular butter shortbread favourites here on Baking with Granny.
Butter vs Margarine in Shortbread
If you look at traditional Scottish Shortbread recipes, you’ll often find butter listed as the fat of choice. Historically, that was undoubtedly the case. But like many traditional recipes, shortbread has evolved over the years depending on what ingredients were available and affordable.
Generally, my Mum would try to use butter when making shortbread if money allowed. But over the years, I’ve made it with both butter and block margarine, and I can honestly say that both produce delicious results. Modern block margarines are also much closer to butter than they used to be, making them an excellent choice for baking (and my preference in many recipes). They also tend to be a little more budget-friendly, without too much compromise on texture or flavour, especially when there’s a good amount of sugar, like in Scottish Shortbread.
It’s also worth remembering that most shop-bought shortbread is not made with butter. A lot of big brands and supermarket-own shortbread biscuits are made using vegetable fats or butter blends, which is why the more premium and expensive versions will be labelled obviously with “all-butter shortbread”.
So whether you choose butter or block margarine, you’ll end up with a delicious homemade Scottish Shortbread. If you love the richness of butter, go for it. If you’re looking for a more economical option that’s been tried and tested, block margarine works well too.
A Recipe That’s Been Tried and Tested
What really sets my Scottish Shortbread apart is how thoroughly it’s been tested over the years. The perfect balance of butter, sugar, and flour gives rich, buttery shortbread that’s also deliciously sweet & crumbly, yet sturdy enough to hold its shape.
It’s a traditional Scottish Shortbread recipe that has been baked, shared, and enjoyed by our family for decades, and one I’m delighted to share with yours now too!
Top Tips for homemade Shortbread:
- Use Butter or Block Margarine: My shortbread recipe relies on the fat from butter or a high-fat/low-water block margarine for its rich flavour and bitey texture, so for the best results avoid using a spreadable margarine from a tub.
- Don’t Overwork the Dough: Mix it just until everything comes together. Overmixing causes the gluten in the flour to start developing, which will make your shortbread less crumbly and less melt-in-the-mouth.
- Chill Before Baking (if needed): If your kitchen is particularly warm or your dough feels too soft, pop it in the fridge for 20-30 minutes before baking to help it keep its shape.
- Prick with a Fork: Those little fork marks aren’t just decorative! They help steam escape while baking, as well as giving that traditional Scottish Shortbread appearance.
- Don’t Overbake: Good shortbread should stay pale with just the slightest hint of golden colour around the edges. Don’t worry if it still looks underbaked – it will continue to firm up as it cools.
- A Spoonful of Sugar: For a truly traditional finish, sprinkle over a little extra caster sugar while the shortbread is still warm. Not only does it add a little more sweetness, but it also adds to the texture.
- Leave to Cool Before Moving: Fresh from the oven, shortbread can be very delicate. Let it cool on the tray until it’s firm enough to handle without breaking.
Scottish Shortbread Recipes:
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Scottish Shortbread
INGREDIENTS
- 75 g Caster Sugar (Superfine Sugar)
- 150 g Block Margarine or Butter (at room temperature)
- 200 g Plain Flour (All-purpose Flour)
- 25 g Cornflour (Corn Starch)
EQUIPMENT
- Fork
INSTRUCTIONS
- Preheat your oven to 180°c (160°c for a fan-assisted oven, Gas Mark 4 or 350°F). Grease a couple of baking sheets with a little excess butter/margarine and set aside.
- In a large bowl, cream together the butter/margarine and sugar until light and fluffy.
- Sift in your flour and cornflour, mixing until a stiff dough starts to form. Use your hands if needed. Turn the dough onto a floured worktop and gently knead until smooth.
- Roll your dough to around 5mm-1cm (¼-½ inch) thick and cut into your desired shapes. Transfer each biscuit to your prepared baking sheets and prick the tops with a fork.
- Bake in your preheated oven for around 15-20 minutes, or until the edges are lightly golden and the tops appear dry.
- Remove from the oven and sprinkle a little sugar over each shortbread biscuit. Leave to cool on the baking sheet until cool enough to touch, then transfer 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.
NOTES
Storage:
Store your Scottish Shortbread in an airtight container at room temperature for up to a week. It actually tastes even better after a day or two, once the flavours have had a chance to develop (hard to believe it is even possible, I know!).Freezing:
For the best results, I would recommend freezing your shortbread dough, as opposed to the baked biscuits. Simply wrap the dough in cling film, then tin foil and keep in your freezer for up to 3 months. When ready to bake, simply remove the dough from the freezer and allow it to defrost at room temperature, before using as normal.Substitutions:
- Butter or Margarine: This recipe works well with either butter or block margarine. Butter gives a richer flavour, while block margarine creates a slightly lighter texture. Avoid using spreadable margarine from a tub, as it contains too much water and can affect the end result.
- Sugar: I would recommend using caster sugar when making shortbread as the finer sugar crystals disperse nicely in the dough. Golden caster sugar is a nice alternative which gives a more caramel flavour. You can use granulated sugar in a pinch.
- Cornflour: My Mum has always used cornflour in her shortbread recipe, but I do know some families prefer to use riceflour.
Tried this recipe?
Tag @bakingwithgranny or use the hashtag #bakingwithgranny!Frequently Asked Questions:
Scottish Shortbread is a traditional Scottish biscuit made from just a few simple ingredients – butter (or block margarine), sugar and flour. Unlike many other biscuits, it doesn’t contain eggs or raising agents, giving it a signature richness, buttery flavour and delicate, crumbly texture. It’s a classic Scottish bake that’s enjoyed all year round but is especially popular at celebrations like St Andrew’s Day and Hogmanay.
The word “short” in baking refers to a crumbly, bitey texture. The high proportion of butter or margarine coats the flour, preventing too much gluten from developing and creating the characteristic melt-in-the-mouth texture that makes Scottish Shortbread so irresistible.
Yes! This recipe works well with either butter or block margarine. Butter gives a richer flavour, while block margarine creates a slightly lighter texture and is often a more budget-friendly option. Just be sure to avoid using spreadable margarine from a tub, as it contains too much water.
There are countless versions of Scottish Shortbread, and different families have their own traditions. Some recipes use rice flour for a slightly sandy texture, while others, like my family’s recipe, use cornflour to create a lighter, more delicate crumb that melts in your mouth. Neither is more “traditional” than the other-– it’s simply a matter of personal preference and family tradition.
Traditional Scottish Shortbread should still be quite pale when it’s ready. Look for just the slightest hint of golden colour around the edges, while the middle remains light in colour. It will still feel soft when it comes out of the oven but will firm up as it cools, creating that perfect crumbly texture.
If your Scottish Shortbread has spread more than you’d expect, the dough was likely too warm before baking, or a spreadable margarine was used instead of butter or block margarine. If your kitchen is particularly warm, chilling the dough before rolling or chilling shaped dough for 20-30 minutes before baking can help it hold its shape as it bakes.
Free-from & Vegan:
Gluten-free Options:
To make this a gluten-free shortbread recipe, you can simply use a gluten-free plain flour. These can be slightly drier than wheat flour, so add it gradually or hold back on the cornflour, adding only if you feel it needs a little more flour for the dough to come together.
Nut-free Adjustments:
This recipe contains no nuts, but as always, be sure to double-check the allergen lists for your individual ingredients.
Dairy-free Swaps:
To make this recipe dairy-free, simply use your favourite dairy-free block margarine in place of the butter. Be sure to avoid spreadable varieties, as they contain too much water and can affect the finished texture.
Egg-Free Adaptions:
This recipe contains no eggs, but as always, be sure to double-check the allergen lists for your individual ingredients.
Vegan Substitutions:
As above, to make this recipe dairy-free and vegan, simply use your favourite dairy-free block margarine in place of the butter. Be sure to avoid spreadable varieties, as they contain too much water and can affect the finished texture.
Allergy Disclaimer & Resources:
Any advice or suggestions to make recipes “free-from” or vegan are purely suggestions. Please double-check all packaged ingredients individually, taking extra caution when baking for those with allergies or intolerances.
For official guidance on food allergies, please see Food Standards Agency (food.gov.uk) | For more info on coeliac disease, please see Coeliac UK (coeliac.org.uk) | For more info on a vegan diet, please see The Vegan Society (vegansociety.com)
I’ve tried many different versions of shortbread and none have that dissolving buttery texture / flavour that I’m looking for….until NOW!!!!! Thanks so much Amy!! Delicious!
Made these shortbread biscuits twice now and they are delicious. the last time I didn’t have cornflour so just put more plain flour and they were absolutely fine.. they last for ages in an airtight Tin and me and my hubby have one with our morning coffee each day.
Lovely, not to sweet, easy to make too. I added a pinch of salt but will try with salted butter next time to compare.
My nan recently passed away suddenly and we always joked that she would write all her recipes down for me. I remember alot of them but stumbling across your website and making this recipe I sat crying in my kitchen remembering my nan. Thankyou for the recipes my nan never got chance to write down for me. These take me back to the way my nan always baked
Ohhh this tasted amazing! I have tried many recipes for biscuits but this has to be the one. Very easy to make with lids and they really enjoyed it. We used different shape cookie cutters to make different shapes and it tasted and looked amazing! Thank you!
Hi Amy
Shortbread recipe is amazing.
I need to know how you roll and cut shortbread so clean and evenly which look so professional.
Kind regards
tookie
It’s an old recipe I’ve been looking for , and I’m 84 . My granny used to roll out ,then roll the result into a roll . She could then cut the breads as she wanted them ,with no bother of left over, and equal biscuits .so lucky to have found this site .
Brilliant, have used Amy’s recipe for tablet (and other treats) a few times now, and always works perfectly. Reminds me of my childhood, growing up with wee Grannies and Great Aunties that loved to bake and stuff us full of home made sweeties.
My go to recipe for shortbread. My boys love them when i add white choc chips!! Another barch just out of the oven. Thankyou!! x
Never made short biscuits before but going to do it
How much servings does this make
My shortbread seems to be soft
Hello from Sweden
Do you use salted or unsalted butter?
I used salted butter but left out the added salt.
Would you have to adapt the recipe if using gluten free flour, please?
Hi is it better with salted or unsalted butter?
Hi, how long do the Scottish shortbread biscuits last for?
About 10 minutes
My first time using this recipe – made half quantity as the base for my mincemeat crumble bars, so I had to compromise on gas mark/cooking time – nevertheless I think you should have sub-titled your book ‘Recipes That Work’
Have a good Christmas
Clive
I haven’t tried this recipe yet but have no reason to believe it will not be delicious like everything else I’ve made from the site.
Regarding measurements and the comments made, I do believe that the recipe has the option to choose metric (uk) or cups (us), this is immediately below the recipe ingredients. Let’s be kind to one another in a world with many problems.
made this while sleep deprived, turned out really well! I don’t have cute cookie cutters sadly, so i just cut them all into rectangles and cubes.
Another amazing recipe – thank you Amy. I’m now starting to build a repertoire of ‘trusty favourites’ that I’ll turn to again and again.
I had to cook it longer and it still feels a bit soggy on the bottom don’t know if it’s because I greased the baking paper
I’ve made these many times and they have always gone down a treat. I have been asked for the recipe many times which is obviously testament to how good the recipe is. Few ingredients and easy to make. A lovely one for children to make for their friends/ teachers/ family at Christmas. Many thanks Amy for this fab recipe ❤️
Been making this since I was a wee lad about 60 years. Never used corn flour. Never had any complaints. Just saying.
Oh Wow, this has to be the best shortbread I have ever baked, they are absolutely delicious, what a great easy recipe to make, can’t stop eating them ha ha
Thank you
Absolutely delicious. Made exactly as instructed and kept fresh in a sealed tin for 3 days until all eaten. Thank you!
Hi this mixture was as dry as a stick! Too much flour so it was like sand. Trying to rescue with more butter. I can share a photo if needed.
I bake this shortbread regularly. It’s loved by all the family and the grandchildren. Success every bake. Thank you.
I’m not sure what I did wrong. I followed ingredients to the letter but it felt way too soft from the start I couldn’t really get it into a dough when I cooked it it just lost it’s shapes and melted all over the pan. It was still delicious if flat so will try again but use less butter.
First time shortbread has turned out right and it was delicious x
Have been using this recipe for sometime now and always delighted with the result. In the summer we have them with cream and strawberries and in the winter enjoy them with whatever drink we are having. I dust with golden brown sugar. Thank you for sharing.
Good recipe, but double up quantities. A cup usually means breakfast cup/cup and saucer size
How long do these last after they’re baked, if they’re like, put in a biscuit jar.
Hi, I was just curious using an average size cutter, how many biscuits do you get from the dough? Also saw the cups/grams conversation and thought this site can help it’s great you type in the ingredient and it converts it to American/Australian and British measures.
Easy to make. Such yumminess, so so light and short.
Oh, one thing I had to bake for 10mins longer than stated. When they came out of the oven they were still fragile. Great though once cooled.
My mum’s recipe too,but her grannie used ground rice in it instead of cornflour. I have tried it. Makes it quite crumbly though. Tastes nice enough.
Maybe your gran has heard of it?
Also,for the last 34 years,I have tried every tablet recipe under the sun. I just can’t make it,until this one. Never goes wrong. Thanks
Would these cookies be good for decorating with kids? Thank you
I am a complete novice Baker have never made shortbread in my life and was look for a shortbread recipe that gave a good crunch to the biscuit. I have now made this 4 times as everyone loves it. I am going to try it with some coconut in it. Thank you
Hello !! Thank you so much for sharing your lovely recipes!!! Can I decorate this biscuits with royal icing???
Thanks!
Liena
Hi, most shortbread recipes I have come across require you to put the dough in the fridge before baking – is there a reason this recipe doesn’t require it?
All I can say is 5 stars is not enough this recipe deserves a whole galaxy of stars ⭐️ . The bikkies are SCRUMPTIOUS!!!!! Melt in the mouth, eat 10 then go for a run… to justify eating the rest post run. They are just . Thank you !
This sounds so yummy! Would they taste good with sugarpaste on top do you think?
Amy, the recipe says pre-heat the oven at 180c but then later it says bake at 160c, which temperature is it? Also could the cornflour be replaced with semolina or ground rice?
Regards……Maria
The 160 degree temp is for a convection oven!
Hi, thanks for recipe can you use unsalted butter.
Thank you
You can use unsalted butter just add a little pinch of salt;)
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.
Try putting your dough in fridge. Had same problem as house was warm ,so butter got too soft.
Only takes 10 minutes
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!
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
My favourite shortbread. So easy to make and yummy! I like to add chopped up nuts and smarties.
Can I make this recipe of shortbread into 2 x 20 cm round sponge tins as I quite like wedges.
Can I make this shortbread recipe into 2×20 cms round sponge tins as I quite like wedges of it.
I’m sure you can – just press the shortbread into the pan nice and firmly, and cut lines in it before you bake it so it will be easier to break into wedges later.
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!
Not sure If I’m missing this but how long will these last once baked?
In my house ..2 days tops lol.
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!
Best shortbread recepie ever. Even better than Paul Hollywoods (but don’t tell him).
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
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!
I tried them ,very delicious & every one enjoyed them.thanks for the recipe
Oh my goodness these are simply amazing. I was looking for something quick easy and snacky and this was perfect!!! Thank you so much
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
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.
Can they be freezed?
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.
You do know your stuff
this website is amazing definitely recommend I even got my friend to sign up.
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
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
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
Is cornflour cornmeal?
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!
You are so right, Amy❗️
We had to order corn flour here in the US. Corn Starch is NOT corn flour or corn meal. Googled it to find out.
We’ve always been told here in the UK that corn starch IS the same as cornflour.
Cornflour = Corn starch
No. Cornflour and cornmeal are 2 different things.
Corn flour and corn starch are. The same in England.
In Canada, corn flour is yellow. Corn starch is white.
Corn meal is so much courser than the corn flour and good for bread, muffins etc.
That shortbread looks like heaven! So traditional and nostalgic x
Takes me right back to my childhood!
would dairy free butter work the same? thank you
Hi Linda. Dairy-free butter works very well in my experience.
Following this recipe it was so successful, I made 3 batches in one week. But I had to scale to the butter of 250g ratio to make life easier as in uk a block of butter is either in 250g or 500g.
I am going to make many for our Christmas goody bags as well as the tablet I just made an hour ago, again, very successful. Most grateful for your kindly sharing these lovely recipes.
Hi Mary what ratio did you use with the flour and sugar cornflour etc thanks in advance
No. Dairy free doesnot work well.
Shortbread needs the fat in butter.
If you’re in the U.K. you can use flora dairy free butter – unsalted. I use it and it works brilliantly, very “short” shortbread and good flavour. Am dairy free for milk allergy so this is the only way I get shortbread.
The best home made shortbread I’ve made
how many shortbread
how many shortbread
Mine made 25 biscuits