Home
Recipes
Scottish shortbread

A baking tin with slices of Scottish shortbread alongside a cup of tea

Scottish shortbread

Name: Scottish shortbread
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Makes 16 squares
Cuisine: Scottish
Ingredients: 250g unsalted butter softened, plus extra for the tin; 350g plain flour; 50g rice flour; 100g caster sugar plus 1 tbsp

Ailsa Burt

Save recipe

Makes 16 squares

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 5 out of 5.4 ratingsRate

loading...

Make some simple Scottish shortbread squares for the biscuit tin using just four ingredients. They're perfect enjoyed with a mid-morning cuppa

Egg-free

Nut-free

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Apricot shortbread

A star rating of 4.8 out of 5.11 ratings

Butter biscuits

A star rating of 4.5 out of 5.7 ratings

Chocolate peanut butter shortbread sandwiches

A star rating of 4.3 out of 5.22 ratings

Ingredients

Nutrition

Units:

MetricUS

250g unsalted butter

softened, plus extra for the tin
350g plain flour
50g rice flour
100g caster sugar

plus 1 tbsp

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal238
fat13g
saturates8g
carbs27g
sugars8g
fibre1g
protein2g
salt0.16g

Method

step 1

Heat the oven to 180C/160C fan/gas 4. Butter and line a 28 x 18cm tin. In a food processor, pulse together the butter, both flours, ½ tsp salt and the 100g of sugar until the mixture resembles fine breadcrumbs. Pulse a few more times until it comes together into a rough ball. Alternatively, put all the ingredients in a bowl and rub together using your fingertips until the mixture resembles fine breadcrumbs. Bring together into a pliable dough and press down into the prepared tin. Using a sharp knife, mark the dough into 16 bars.
step 2

Sprinkle over the remaining sugar and bake for 25-30 mins until golden and set. Remove and prick the dough all over. Leave to cool in the tin for 5 mins before transferring to a wire rack to cool completely. Using a sharp knife, cut through your earlier scores to separate completely.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.4 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now