Traditional Scottish Shortbread (2024)

Published: Aug 7, 2023 by Chef Dennis Littley

5 from 66 votes

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Traditional Scottish Shortbread Cookies has always been one of my favorite cookies. Made with four simple ingredients, flour, butter, sugar and salt, these crumbly, buttery, delicious shortbread cookies will be a sweet treat your whole family will love!

There are lots of shortbread recipes on the internet but not all of them are Scottish Shortbread recipes, and there is a difference. Trust me when I tell you this is the best shortbread cookie recipe you’ll ever make.

Although the baking time is a little longer than most cookie recipes, my traditional shortbread recipe couldn’t be easier to make and the results are well worth the extra time in the oven.

If you love delicious cookies make sure to try my Pistachio Cornmeal Butter Cookies.

Table of Contents:

Ingredients to make Scottish Shortbread

Let’s start by gathering the simple ingredients we need to make Traditional Scottish Shortbread. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”

Not only does setting up your ingredients ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

Made with four basic ingredients

all-purpose flour
unsalted butter (European butter is best)
caster sugar (superfine white sugar)
table salt

How to make Traditional Scottish Shortbread

Line an 8×8 baking dish with parchment paper, leaving a 1-inch overhang on two sides for easy removal. Set aside until needed. *You can also use a 9×9 inch pan or round cake pan.

Add the flour, sugar, and salt to the bowl of a food processor (you can also use a large bowl with an electric mixer fitted with the paddle attachment to make the dough).
Pulse the dry ingredients until well combined.
Add the butter to the flour mixture. The butter should be room temperature but not too soft.
Pulse until the mixture resembles coarse breadcrumbs, but is still soft and pliable.

It might be easier to dump the dough out on a lightly floured surface to form the shortbread dough into a ball and use a rolling pin to form the sheet, but adding extra flour will negatively affect the cookie.

Add the mixture to the parchment-lined baking pan.
Press dough into the pan, using your fingers and hands to firmly press the mixture down.*If the shortbread dough is too dry to work with, it wasn’t pulsed long enough.
Prick the dough at 1-inch intervals with the tines of a fork. Then score the dough with a sharp knife into 2 x 1-inch bars. Cover the pan with plastic wrap and chill for at least 2 hours.
Place the baking pan on the middle rack of a preheated oven and bake for 30-35 minutes, until set and lightly golden brown. Do not overbake or the cookies will be dry.

*Place the pan on a wire rack to cool for 5 minutes.

Cut the shortbread into bars using the lines you scored the dough with as a guide. Let the cookies cool completely before removing them from the pan.

You can also use a round cake pan to make these buttery shortbread cookies. Place a large circle of parchment paper in the bottom of the cake pan before adding the cookie dough.

I have seen recipes that use a cookie cutter to cut out individual cookies and bake them on a parchment-lined baking sheet, but that method yields dry cookies that don’t have the same crumbly texture.

These delightful Scottish Shortbread cookies ( aka biscuits) can be kept in an airtight container at room temperature for 5-7 days and can also be frozen.

If you’re looking for the perfect cookie for special occasions, dip the shortbread cookie in melted chocolate. That makes them even harder to resist and more delicious.

Recipe FAQ’s

What’s the difference between Scottish shortbread and regular shortbread?

Traditional Scottish shortbread is a simple recipe made with sugar, butter, flour, and salt. Other shortbread styles will include leavening agents like baking powder and baking soda, which makes them crisp instead of crumbly like traditional Scottish shortbread.

What is the secret to making good Scottish shortbread?

The most important ingredient is the butter. Use the best quality butter available, and make sure it’s real butter. The other crucial part of the recipe is not to overwork the dough. That will make the cookies tough instead of tender.

Can I add other flavors to Scottish shortbread?

Absolutely! Although the traditional version is plain, you can add various flavors such as vanilla extract, lemon zest, almond extract, or even mini chocolate chips for a different twist on this classic cookie.

More Recipes You’ll Love!

Pistachio Cornmeal Butter Cookies
Heath Bar Cookies Recipe
Classic Sugar Cookie Recipe
Classic Peanut Butter Cookie Recipe

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5 from 66 votes

Best Traditional Scottish Shortbread

Prep Time15 minutes mins

Cook Time35 minutes mins

Total Time50 minutes mins

Course: Dessert

Cuisine: English, Scottish

Servings: 32

Calories: 83kcal

Ingredients

2 cups all-purpose flour
8 oz unsalted butter softened – (2 sticks = 1 cup)
½ cup caster sugar superfine sugar – if you only have regular sugar, pulse it in a food processor until its a finer grain. Do Not USe Powdered Sugar.
¼ teaspoon table salt

Instructions

Line an 8×8 baking dish with parchment paper, leaving a 1-inch overhang on two sides for easy removal. Set aside.You can also use a 9×9 inch pan or round cake pan.
Add the flour, sugar, and salt to the bowl of a food processor and pulse until well combined.
Add the butter to the flour mixture and pulse until the mixture resembles coarse breadcrumbs, but is still soft and pliable.
Press the mixture into the parchment-lined baking pan. Use your fingers and hands to firmly press the mixture down.
If the mixture is too dry to work with, it wasn't pulsed long enough.
Prick dough at 1-inch intervals with the tines of a fork. Then score the dough with a knife into 2 x 1-inch bars. Cover the pan with plastic wrap and chill for at least 2 hours.
Preheat the oven to 350 degrees F.
Place the baking pan on the middle rack of a preheated oven and bake for 30-35 minutes, until set and lightly golden brown. Do not overbake or the cookies will be dry,
Place the pan on a wire rack to cool for 5 minutes.
Cut the shortbread into bars using the lines you scored the dough with as a guide. Let the cookies cool completely before removing them from the pan.
Store the cookies in an airtight container at room temperature for up to 1 week. The cookies can be kept frozen in a well-sealed container, frozen for up to 3 months.

Nutrition

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About Chef Dennis

Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home.For more details, check out his About page.

Reader Interactions

Comments

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Flora
May 18, 2024 at 4:49 pm

Hi Chef Dennis, are these cookies supposed to be soft or crunchy? Mine came out very soft and I was expecting a crunchier texture, just want to make sure that’s how they’re supposed to be or if I did something wrong.
Reply
- Chef Dennis Littley
  May 18, 2024 at 7:12 pm
  They aren’t really crunchy, they’re sort of soft and crumbly.
  Reply
Emily
May 04, 2024 at 3:48 pm
What about a combination of granulated sugar and corn starch? Will that work?
Reply
- Chef Dennis Littley
  May 04, 2024 at 4:16 pm
  I’ve never tried that combination, so I can’t comment on it.
  Reply
Emily
May 04, 2024 at 3:37 pm
For making shortbread specifically, what is the difference between the creaming method and the food processor method? What will the texture be between the two and how will the cookie turn out after baking?
Reply
- Chef Dennis Littley
  See Also
  Tips To Make the Best Shortbread Cookies | Go Bold With Butter
  May 04, 2024 at 4:16 pm
  I’ve never made them the traditional way but I don’t think there would be much difference in the texture as long as you don’t overpulse the mixture.
  Reply
KBS
February 21, 2024 at 8:19 pm
Why not powdered sugar?
Reply
- Chef Dennis Littley
  February 22, 2024 at 5:09 am
  Powdered sugar will not work with this recipe, it doesn’t have enough structure to hold the butter.
  Reply
Sharon Class
January 02, 2024 at 5:44 pm

Excellent Scottish Shortbread cookie recipe, very delicious!!!
Reply
- Chef Dennis Littley
  January 03, 2024 at 6:06 am
  I’m happy to hear you enjoyed my shortbread recipe!
  Reply
- Ivana
  January 18, 2024 at 1:24 pm
  
  Amazing taste and easy to make. A keeper. I used 1 c sugar though, hubby has a sweet tooth.
  Reply
  - Chef Dennis Littley
    January 18, 2024 at 5:34 pm
    I’m happy to hear you enjoyed my shortbread recipe, and a little extra sugar sounds good!
Angie Jolliff
December 24, 2023 at 9:52 am

This shortbread took me back 60 years to my great grandparents house. My great mother immigrated from England and my great grandfather came from Scotland. The flavor and texture are indescribable. I made some for my brother and he had the exact same feeling. One difference- hers was 2” thick cut of not triangles. ! Haven’t figured out how to accomplish that. Thanks for the memory
Reply
- Chef Dennis Littley
  December 24, 2023 at 9:55 am
  You’re very welcome, and I’m happy to hear you enjoyed the shortbread.
  Reply
Lolly McDonnell
December 24, 2023 at 7:23 am

I modified this recipe for my daughter who has to avoid dairy and soy. I found a soy free margarine, and the cookies were still excellent. I did add an additional splash of sugar to the dough, as well as sprinkle sugar on top as she has a sweet tooth. The result was delicious!
Reply
- Chef Dennis Littley
  December 24, 2023 at 7:29 am
  I’m happy to hear you were able to adapt the cookies and that your daughter enjoyed them!
  Reply
Kay
December 15, 2023 at 11:49 pm
Chef Dennis,
I tried your recipe for the first time and followed it as closely as I could. I wonder if you know what caused the finished product to have holes over the entire top. You couldn’t tell that I had used a fork at intervals nor scored the bars per the instructions. They tasted wonderful but not sure why they didn’t look just right. Any help appreciated!
Reply
- Chef Dennis Littley
  December 16, 2023 at 3:57 pm
  The only reasons I can think of is if you used a mixer to mix the ingredients that the butter and sugar was over creamed or if you used a whisk attachment instead of a paddle attachment to cream the butter and add in the flour.
  Reply
Jessica
November 25, 2023 at 5:56 pm
Hello! I am looking forward to trying this recipe. Can I use a stoneware “petticoat tails” mold, or would that cause them to be overcooked?
Thank you!
Reply
- Chef Dennis Littley
  November 25, 2023 at 6:08 pm
  I have never used a mold to make these, but I have a feeling they would get too brown.
  Reply
  - Jessica
    November 25, 2023 at 8:10 pm
    That was my suspicion, as well. I think I will try two batches – one in the mold and one as your recipe indicates. I’ll let you know what happens 🙂
Martha Allan Raffae
November 17, 2023 at 7:12 pm

This is the best Scottish Shortbread , it adheres to the traditional recipe and method -simplicity of the ingredients being the charm of the great but austere Scottish Shortbread .We had no processor, Mom made it very much like a pie dough sans liquid .Quickly turned out after rough mix in bowl by hand , onto cold marble shaped and then chilled overnight. Yours described method comes closest to assuring they stay tender. Too many people overcook them too- golden edges only , please! Great recipe, great method! Thank you!
Reply
- Chef Dennis Littley
  November 18, 2023 at 7:57 am
  Thank you so much for such a wonderful comment and review! I’m happy to hear you enjoyed my shortbread recipe.
  Reply
Janine Schreiber
August 12, 2023 at 1:28 pm

Dear Dennis,
I tried your shortbread recipe. It was great!
I have a real challenge for you. Growing up, my family used to frequent a Cantonese Chinese Restaurant. They made the best Cantonese BBQ Ribs. The husband and wife retired so, I asked the owner if he could give me his recipe and I promised that I would not sell the recipe, I would only enjoy them at my home. This is all he gave me. Do you think you could figure out the measurements of each of the items he has given me for a rack of pork ribs? This is what he had to say:
My wife starts with Sweet Baby Ray’s and doctors it up with Chinese 5 spice powder, pineapple juice, tomato ketchup, chopped garlic and Hoisin sauce which adds a bit of sweetness . You will have to experiment to get the desired taste.
Let me know if you can figure it out. I would be eternally grateful!
Janine
Reply
- Chef Dennis Littley
  August 12, 2023 at 2:09 pm
  I will put it on my list of recipes to do but I may not be able to get to it for quite some time.
  Reply

FAQs

What's the difference between Scottish shortbread and regular shortbread? ›

Traditional Scottish shortbread is a simple recipe made with sugar, butter, flour, and salt. Other shortbread styles will include leavening agents like baking powder and baking soda, which makes them crisp instead of crumbly like traditional Scottish shortbread.

View Details ›

What is the secret to good shortbread? ›

Shortbread has so few ingredients that you can't get away with cutting corners; good quality butter and sugar are essential, and plenty of them. Rice flour gives it that special sandy texture that sets it apart from the common biscuit, and a pinch of salt helps to balance that rich, delicious sweetness.

Keep Reading ›

What happens if you don't poke holes in shortbread? ›

Piercing the shortbread with a fork is not only for decoration, but it's meant for more even baking. Poking holes in the shortbread allows the heat to penetrate the cookie, hence more even baking. Notice I'm using powdered sugar here. You'll see lots of shortbread recipes using granulated sugar.

How to tell when shortbread is done? ›

Shortbread is generally done baking when it starts to turn a slight golden brown, especially along the edges (if it's dark brown to black, you've cooked it too long, and if it's still white throughout you haven't baked it long enough).

Learn More ›

How can you tell if shortbread is underbaked? ›

Check doneness by looking for an even, light brown colour across the top of the biscuits, with slight darkening at the edges. Begin checking at the tail end of the cooking time. Undercooked shortbread will be doughy and chewy. Slightly overcooked and it will become chalky, brittle and hard.

Explore More ›

What is the difference between Irish shortbread and Scottish shortbread? ›

Irish Shortbread Is Distinct From Scottish Shortbread

Irish shortbread not only sometimes changes up the butter-to-sugar ratio (possibly going with 2/3 a cup of sugar to 1 cup of butter), but also adds cornstarch in place of some of the flour present in the traditional recipe.

Find Out More ›

Why is my Scottish shortbread crumbly? ›

Figure In More Fat. While Ina Garten adds a bit of water to solve the crumbly shortbread conundrum, that's not the only solution to try. Sometimes, dry shortbread occurs because you don't have enough fat in your dough. Fat, and namely butter, helps to retain moisture and give the dough its consistency.

Read On ›

What is shortbread called in Scotland? ›

Shortbread or shortie is a traditional Scottish biscuit usually made from one part white sugar, two parts butter, and three to four parts plain wheat flour. Shortbread does not contain any leavening, such as baking powder or baking soda.