This shortbread cookie recipe is directly from Scotland. You can be sure it’s authentic; and if you follow all my tips, you’ll have the best tasting Scottish shortbread, ever! (And I’ll tell you why it’s truly not even a cookie!)
In September of 2014, I flew to Scotland to be a judge in a cake baking competition.
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I wrote about my impending participation, and added this shortbread cookie recipe at the end. You can click the “jump to recipe” button or simply scroll down for it.
WARNING: beware of which Scottish recipes you find on the internet. Some sites with Scottish names are simply NOT Scottish at all. 🥲
Why am I calling it a Shortbread Cookie Recipe?
The first thing I have to tell you is that it pains me to call shortbread a “cookie”. Any Scot would agree with me, because it’s simply in a class by itself. It’s always referred to as just plain “shortbread” or classified as biscuits in Scotland, as well of the rest of the UK. Shortbread fingers are most traditional shape, but I’d hazard a guess that the shortbread made in moulds goes back even further in history. And before I go any further…
Is Shortbread Scottish or Irish?
There is NO question that shortbread biscuits are SCOTTISH.
Also, if you care for my explanation on why I’m calling this a shortbread “cookie” recipe, you can read my explanation at the bottom of this post. Trust me, there’s a good reason (but it kills me)!
Why is Scotland famous for Shortbread?
The main reason Scotland is famous for shortbread is because that’s where it was invented. Although the first recipe was a “medieval biscuit bread”, it morphed into its current buttery recipe later on in history. Scotland is also known for making the best shortbread.
Shortbread is also a tradition for Hogmanay, or New Year’s Eve, in Scotland. It’s coming up, so why not make a double batch for Christmas and New Year’s Eve? It’s a great way to start the new year, with some Scotch whisky! (FYI: Scotch whisky is always spelled without an “e”.)
Heard of sticky toffee pudding? This recipe is phenomenal, just read the reviews!
Why do They call it Shortbread?
A very long time ago, biscuits were made from leftover baked goods which were repurposed into another form. You may remember I explained that “biscotti” means “cooked twice” in Italian, which is where the word, “biscuit” comes from. When butter began being added, these biscuits were no longer cooked twice, but the name remained.
Try this classic Scottish Empire biscuit recipe, too!
What’s the Ingredients for Shortbread?
Shortbread ingredients are simply flour, butter and sugar. Only these three ingredients are needed.
What is the Difference Between Butter Cookies and Shortbread?
I have to explain the difference because another site claims that butter cookies are better than shortbread! I had to take a moment to compose myself after reading that. Despite that fact that there are so many types of butter cookies/biscuits, including some fabulous French ones, I can guarantee that this person has never had good shortbread!
Be sure to have shortbread on hand for Burns Night (January 25th)
Of course, taste and opinions are both subjective, however, a butter cookie usually has other ingredients and isn’t as plain and simple as this shortbread cookie recipe. Shortbread, and shortcrust pastry are just as they sound–they don’t have eggs and other binders, so the result is a short, crumbly texture. When you put a good shortbread biscuit in your mouth, it’s a crumbly, buttery, sweet bite of goodness!
Another difference between butter cookies and shortbread would be the quality of ingredients (however, it works both ways) so please read on as I cover that next. Just read a few reviews left by readers who tried this recipe:
- “Hi Christina. Just made this recipe this morning. I am a huge fan of shortbread. I have to say this is the absolute best I have ever had and will only make this from now on. Thank you so much for the recipe. I adore your site.” -Susan
- “So delicious. My husband loves the fingers. Making another batch 5 days after the 1st batch. And it’s so easy!” -Cathy
- “This was my first ever shortbread, In many things, but definitely not a cook or a baker. This is easy and perfectly yummy recipe. Thank you!” -Aga
What makes a Good Shortbread?
A good shortbread comes from two things: the very best ingredients, and a proper recipe. You now have that recipe (which is the hardest part)! It is so difficult for me to see so many recipes floating around on the internet claiming to be “shortbread”. It’s also important to get the ingredients measured properly, and you can only do this with a scale. I highly recommend using a scale for shortbread that looks like what I’ve made in these pictures.
Shortbread Pairs Perfectly with Two Beverages: Tea and Whisky
Although I took photos with whisky, tea and shortbread is even more popular! You can’t really have whisky with your shortbread anytime, can you? Check out my how to make loose leaf tea post.
Why do you Prick Shortbread?
Much the same as pricking the base of a pie crust, potato scones and other baked goods, pricking shortbread with a fork ensures that the biscuits don’t bubble up and bake uniformly. It also gives it the classic pattern, for which shortbread is known.
Is it Better to use Powdered Sugar or Granulated Sugar for Shortbread Cookies?
As a Scot, I can tell you that granulated or caster sugar should be used to make PROPER SCOTTISH SHORTBREAD. If you want an authentic biscuit, do not use powdered or confectioner’s sugar. You’ll also need granulated sugar to sprinkle on top of the finished product. No one ever dusts shortbread with powdered sugar.
Again, I would guess many people sharing other shortbread recipes have never even tasted proper shortbread (you don’t have to go to Scotland for that). Buy the best quality flour, cane sugar and most importantly, butter, to make the best biscuits you can make. You won’t be disappointed.
From 2014: I am incredibly honored and overjoyed to have been asked to be a judge in this year’s Scottish Baking Awards Competition, which will be held at Mar Hall Resort and Spa, near Glasgow, in September! As I was born in Scotland, it means so much to me to be able to participate as a judge in such a prestigious competition.
Regarding my trip to Scotland: maybe I can answer your questions, or it may inspire you to book a trip, remind you of someplace you’ve been. It’s possible that I’ll just make you want to run to your kitchen to bake up a Scottish cake or biscuits you just can’t wait to try! Please buy a scale if you don’t have one yet! Weighing the ingredients will insure excellent results. No one uses cups in Scotland.
Take a virtual trip to Scotland with me!
Another type of shortbread you can make: Millionaire’s Shortbread aka Caramel Shortcake
This shortbread cookie recipe is a fabulous start to make gifts for the holidays! To be honest, shortbread makes a great gift any time of year.
(The Best) Shortbread Cookie Recipe
recipe adapted from Lofty Peak (slightly adapted for US) make about 12-16 pieces depending on shape
PRINTABLE RECIPE BELOW
Make the Shortbread Cookie Dough
Start by mixing the butter and sugar together, but DO NOT CREAM them. The butter shouldn’t be too soft, but also not straight from the fridge, especially if you use a mixer. These two ingredients should be thoroughly amalgamated, but not creamed.
Then add the flour and mix to a stiff consistency. Don’t overwork the dough; stop when it just comes together. That’s it, you’ve just made shortbread dough: I told you it was easy!
Form into a ball and place on a lightly flour dusted countertop, and roll out with a rolling pin into the shape of a pan or tin you want to bake them in.
I baked this in an 8 x 8 pan. Trim the edges to the approximate size.
Next, place it in the pan of your choice. One mistake many people make is rolling the dough too thinly. Proper shortbread should be quite thick (no less than 3/4″ or 2cm if making fingers). Tip: make sure your fingers are wide enough that a fork can prick them. Use a bench scraper or knife to cut the dough into fingers.
Then prick the shortbread with a fork, about half way through.
This gives the biscuits the authentic and iconic shortbread pattern.
You can also shape the dough into a ball, roll it out into a round, and score into triangles, then prick with a fork. Unless it’s really hot in your kitchen, there’s no need to chill the dough.
Here’s yet another option: a shortbread mold (brush the mold with a little oil, and sugar first to ensure it comes out nicely). I love all of these moulds as they have so many gorgeous designs AND they’re made in USA! Roll out the dough, place over the mould and roll with a rolling pin.
Remove the excess dough then turn out onto a tray. Isn’t it beautiful even before baking?
If your shortbread mould doesn’t have a pretty design, prick it with a fork.
Bake the Shortbread Cookies
Place in preheated oven for 25 to 30 minutes or until slightly brown on edges. Sprinkle with sugar immediately upon removing from the oven. Shortbread shouldn’t be darkly colored. Let your shortbread cool on or in the pan or tray before moving to rack to cool completely.
Store in a sealed container (an old Walker’s shortbread tin is excellent) and keep in a cool, dry place. Shortbread will keep well for weeks, but is also excellent after being frozen. If you plan to keep your shortbread for more than two weeks, I’d suggest freezing it.
A proper shortbread cookie recipe is one of those things that makes you think of the old adage, “simple is best”.
I hope you enjoyed my shortbread cookie recipe and make it often!
If you like my cut crystal glasses. Here are some similar ones that I found. I love them because they are Italian-made Scotch glasses, like me! The scotch whisky glass was one I purchased in Scotland, but you can purchase the same brand (set of 4) without the Scotland emblem here. And here is a beautiful thistle shortbread mold. Have you noticed the thistle on my logo? That’s because I was born in Scotland!
How to Make Shortbread (Easy Scottish Recipe)
Classic and authentic Scottish Shortbread recipe containing only three ingredients: flour, butter and sugar.
Ingredients
- 340 g (2 ¾ cups) all-purpose flour
- 100 g (1/2 cup) sugar
- 227 g salted butter (2 sticks) softened (you can use unsalted, which is the norm for baking, but add a good pinch of salt)
- (extra sugar to sprinkle on top)
Instructions
Heat oven to 375º F (190 ºC)
- Start by mixing the butter and sugar together, but DO NOT CREAM them. The butter shouldn't be too soft, but also not straight from the fridge, especially if you use a mixer. These two ingredients should be thoroughly amalgamated, but not creamed.
- Then add the flour and mix to a stiff consistency. Don't overwork the dough; stop when it just comes together. That's it, you've just made shortbread dough: I told you it was easy!
- Roll out into the shape of a pan or tin you want to bake them in. I baked this in an 8 x 8 pan. Trim the edges to the approximate size.
- FINGERS: Place it in the pan of your choice. One mistake many people make is rolling the shortbread too thin. Proper shortbread should be quite thick (no less than 3/4" or 2cm if making fingers). Tip: make sure your fingers are wide enough that a fork can prick them. Use a bench scraper or knife to cut the dough into fingers. Next, prick the shortbread with a fork, about half way through.
- ROUND: You can also shape the dough into a ball, roll it out into a round, and score into triangles, then prick with a fork.
- MOULD: (brush the mold with a little oil, and sugar first to ensure it comes out nicely). Roll out the dough, place over the mould and roll again to press into it. Remove the excess dough then turn out onto a tray. If your shortbread mould doesn't have a pretty design, prick it with a fork
- CUT OUT SHAPES: roll out more thinly (as with sugar cookies) and cut with cookie cutter. Place onto prepared baking sheet and prick evenly.
- Place in preheated oven for 15 to 30 minutes (depending on which thickness or shape) or until slightly brown on edges. Sprinkle with sugar immediately upon removing from the oven. Shortbread shouldn't be darkly colored. Let your shortbread cool on or in the pan or tray before moving to rack to cool completely.
Notes
- Quality ingredients are KEY, especially the butter.
- PLEASE USE A SCALE FOR BEST RESULTS: no one in Scotland is making shortbread with cups.
- Store in a sealed container (an old Walker's tin is excellent) and keep in a cool, dry place. Shortbread will keep well for weeks, but is also excellent after being frozen.
- If you plan to keep your shortbread for more than two weeks, I'd suggest freezing it.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 275Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 41mgSodium: 122mgCarbohydrates: 31gFiber: 1gSugar: 9gProtein: 3g
Nutrition information is only estimated.
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For those of you who are interested in why I chose to use the term “shortbread cookie recipe” instead of just “shortbread recipe”. It’s simple, there are so many Americans searching for a this type of recipe every day. If I use the term “shortbread” on its own, this recipe will be lost, probably somewhere on page 326 of Google.
I truly and honestly want to share this authentic and traditional Scottish shortbread cookie recipe (see I did it again!) with as many people as possible. This is the best way for me to achieve that goal, so I’d rather use the term cookie in my post so that I can save more people from the inauthentic recipes out there. (For those of you who know about SEO, it’s all about that.)
Hi, Christina,
As a fellow Scot I entirely approve your emphasis on the real traditional, shortbread from Scotland. Thank you. Properly made shortbread melts in the mouth to sweet buttery granules with just a tiny hint of salt, and needs no other flavouring.
However, there is also a tradition in Scotland, though one not much followed today, of flavouring shortbread with ginger, either powdered or finely chopped ginger preserved in syrup. This clearly harks back to shortbread’s medieval origins, when ginger was a highly-prized — and priced — commodity.
And, of course, a good shortbread recipe is a great basis for trying other flavourings such as rose water, perhaps even incorporating fresh rose petals, and lavender including fresh or dried lavender (though it’s important to check that any dried lavender you buy is of culinary quality, untreated by any chemicals.). Either of these would reflect shortbread’s medieval origins, as being very much the kind of flavourings that were in use then., though I’m no aware of them being used specifically in shortbread.
A more modern flavouring I want to try is basil and lemon shortbread, which incorporates lemon zest an finely chopped fresh basil.
And then there’s the savoury option I like th spin f but jab yet to try in which the sugar is greatly reduced or omitted and replaced with Parmesan and chopped rosemary. (Though I’m not sure how the texture will work without the sugar; still, interesting to try.)
But the basis of all these needs to be a really good, basic and traditional shortbread recipe like the one here. Nothing else — nothing — will produce the right texture and taste.
And, as you point out, Christina, proper shortbread is not the kind of thin, flimsy things I’ve seen masquerading as ‘shortbread’. Good shortbread has substance, and is even rather chunky. And — made properly — this still results in a flaky, melt-in-the-mouth result.
The only thing I’d add is that my Scottish grannie (who was born in 1890) insisted 9n was that good shortbread needs to be baked slowly,. So if people have been using your recipe properly — not mucking about with substitutions or variations! — and not gett*ng good results it may be that their oven tends to be hot. Turning down the temperature a few degrees might help.
My grannie also used to add a small quantity of rice flour to her shortbread — a fairly traditional addition used in lots of genuinely Scottish recipes, though not used by everyone — which, she said, gave it that extra ‘short’ crumbliness. It might be worth experimenting with this.
Lastly, one thing you didn’t mention — but did illustrate in your beautiful and accurate (traditionally speaking) photos — is that proper shortbread is pale, almost so pale as to have no colour at all. Those awful travesties of thin, richly golden coloured objects are not shortbread, whatever else they may be. Good, properly-made, shortbread only has at most hint of pale gold on the bottom.
Thank you again,
Aileen
Thanks so much for your insight, Aileen! Lots of good tips! :)
BTW that photo of the biscuits with icing (frosting for my American cousins) used to be called, if I remember rightly, Empire Biscuits, and were made by sandwiching two rounds of thin (pale, it must be pale) shortbread together with raspberry or mixed berry jam before topping, as the photo shows, with white icing and half a glacé cherry.
I didn’t like them as a child, they were just too sweet for my tastes. Yes, I was a weird child who preferred savoury to sweet — and loved spinach! — but I’d been born shortly after the war when sweeties, chocolate, etc., was still tightly rationed and not widely available, certainly not by today’s standards, for some time even after rationing ended. And I must have been ten, at least, before my pocket money stretched to buying a bar of chocolate. So perhaps my taste buds were simply not accustomed to so much sweetness at once.
So maybe my now very much older taste, though it still prefers the savoury, might enjoy them more. And if anyone has a sweet tooth they really should give them a go.
Regards,
Aileen
Yes, I have the Empire biscuit recipe, Aileen. So good!
Hi Christina,
I am entering my first Scottish shortbread contest. I’ve played around with your recipe, went all in with a scale. my first batch was a disaster and lost any markings in the dough. I’ve made bars with better luck. trying different flours and sugars and butter. my question is what criteria were you judging the shortbread on?
Sorry to hear that it didn’t turn out for you, Karyn. Really good butter is key; if you read comments and reviews, you’ll find those who used cheap butter had issues. However, I don’t understand your question on judging the shortbread?
The butter was organic over 85% fat which explained a lot. I tried another brand (Irish) and it worked out fine. As far as judging, is it based on color, snap, and flavor. I have to think uniformity is also big as far as shape but if the fork pricks are not exactly the same it that okay too? I did buy a scale too!
The qualities you mention are all very important, yes! Unless shortbread is shaped into petticoat tails or some special version, it should be as tall and thick as the ones in my photos, yes. Fork pricks for me are important, but maybe not to others. Glad you bought a scale! It will serve you well (if you use any of my other recipes, always use the weight measurements for best results)! Hope this helps!
Would also love to get cheeses scones recipe.
I loved the simplicity of this recipe! I pulsed my granulated white sugar a few times to make it finer, more like berry sugar. I’m just learning my new oven and so, sadly, the shortbread came out light brown instead of a golden beige. But my husband, whose grandmother was Scottish, says the flavour is right on. Whew!
My question is about the dough coming together: if one’s home is dry, can that prevent a dough from coming together? I measured everything carefully, so I didn’t think that was the issue. Would adding a little more softened butter have helped?
Hi Carolyn, I have had several people write to tell me this, but I think it comes down to the quality of the butter (high fat is good). This recipe is the classic Scottish recipe that’s been used for ages, so I wouldn’t change anything except try some good quality butter. I think you just need to patiently work the dough together, or you can even press it into a tray. Let me know how that works, and good luck with your new oven, there’s always a learning curve!
I had the same experience. The recipe didn’t come together. I chose to add 1/8 cup extra Gay Lee butter (per batch) and it transformed into a lovely dough that was soft, intact and easily rolled. So, a bit extra butter is fine. Thanks for the recipe Christina!
I’m so glad I’ve found this recipe. I’ve tried several others and have been pretty underwhelmed. This is far and away the best one – it’s buttery and crumbly (as proper Scottish shortbread should be!) without being dry. I made some yesterday and it’s already been polished off. I’m about to make a second batch for visitors tomorrow. Many thanks.
Thank you so much, Fiona!! I really appreciate you taking the time to leave this! I’m so happy!
Hi i plan on making these for Christmas with my little boy and wondered if it would make any difference if they were pushed down into the tins rather than rolled out? thanks
You can do that, Enya. That’s how Millionaire’s shortbread is made. Merry CHristmas!
Hi Christina, after a lot of research, your recipe sounds the best and most authentic for shortbread that I want to make for the holidays! A couple of questions~do you have a preference for caster vs regular granulated sugar? Most of the UK recipes I see refer to caster, American recipes granulated. Second, the baking dish I have is ceramic by Emile Henry, do you think ceramic works well for this? I made a shortbread base pecan bar and I had to bake for much longer than indicated and wondered if it was my dish. My other option would be a sheet pan as I do not have a metal baking square as my glass dish is the wrong size. Lastly, have you had any feedback on using vegan butters? Dairy allergy prevents me using real butter and Miyoko’s cultured vegan butter is the best I have found for flavor and fat content. Great in baking, makes amazing buttercream, unlike other brands of non dairy butters. You may not have any feedback on that but in case you do, love to hear. Thanks for a great recipe and post, looking forward to trying it, I’ve missed things like this but the Miyoko’s brand has brought a lot back for me!
Hi Ellen, thanks for giving this recipe a try (it’s not really mine, I’m just sharing). :)
1. The sugar: American granulated is more fine than British, so you can use regular sugar if you’re in the US (or Baker’s sugar which is more like UK’s caster sugar. If you’re in the UK, I’d use caster sugar.
2. Yes, if you have a very thick pan that’s ceramic, I think it would take longer to cook. You can absolutely use the sheet pan (just roll and cut the fingers, or even shapes) and bake them.
3. Unfortunately, I have not tried with anything other than dairy butter, but I’m intrigued with the Miyoko brand from what you say. I have seen it at Whole Foods, but haven’t had a reason to try it. I may give it a go to see how it works in shortbread. Let me know how it works for you.
Hope this helps! Good luck!
Thank you, I will let you know results when I make them. Miyoko’s even makes an unsalted variety, harder to find, (Sprouts carries it I think). Because it is cultured, it really tastes like butter to me! I did a test for a blueberry buttercream using Miyoko’s for one batch, Earth Balance for the other. Miyoko’s tasted better, had a firmer texture and didn’t melt or droop like the EB did. I will probably go with Baker’s sugar, too, based on recipes and your comment, thank you again.
Hi Christina, Following up to let you know I made the shortbread! I made 2 batches and they were delicious and a hit for gift giving! I ended up using granulated sugar by Imperial, could not find baker’s sugar, (may have been sold out due to holidays?). The first batch I read the directions wrong and baked at 300 degrees and of course had to bake longer, but came out really good. The second batch I did correctly at 375 and got very brown on some edges that I trimmed off later, but still looked “wet” in the center, so I baked for a bit longer. Ovens vary so that may have been the case. I think the Miyoko’s vegan butter worked great because 1. it is cultured so has great flavor, and 2. good fat content as it is made from coconut oil and cashews. I thought these were delicious and am going to make a 3rd batch just to have on hand here since the rest were given away! The recipe was shared with several of my friends. Oh, and I baked them on a sheet pan and shaped into a rectangle and then cut into fingers before baking. Thank you for all your help, I really appreciate you being so interactive with your readers. :)
Oh I’m delighted that it worked so well with the vegan butter, Ellen! Thanks for getting back to me to let me know, I appreciate it! Glad you were able to give such a personal and delicious gift to friends! Thanks also for sharing my recipe! You’re welcome, I hope you find more of my recipes to enjoy! :)
Hi. I’m wondering if I can double this recipe and use a larger pan to get more fingers at a time. Obviously adjusting the bake time.
Yes Amanda, you could do that. It shouldn’t need longer time to bake unless it’s thicker. :)