Scottish Shortbread Recipe

Introduction

Scottish shortbread is a classic buttery biscuit with a delicate crumb and subtle sweetness. Perfect for teatime or a simple treat, this recipe yields crisp, golden bars that melt in your mouth.

Ingredients

• 250g unsalted butter, softened, plus extra for the tin
• 350g plain flour
• 50g rice flour
• 100g caster sugar, plus 1 tbsp extra
• ½ tsp salt

Instructions

1. Step 1: Heat the oven to 180°C (160°C fan) or gas mark 4. Butter and line a 28 x 18cm baking tin.
2. Step 2: In a food processor, pulse together the softened butter, plain flour, rice flour, salt, and 100g caster sugar until the mixture looks like fine breadcrumbs. Pulse a few more times until it starts to come together into a rough ball. Alternatively, use your fingertips to rub all ingredients together in a bowl until the mixture is breadcrumb-like, then bring into a pliable dough.
3. Step 3: Press the dough evenly into the prepared tin. Use a sharp knife to score the dough into 16 bars.
4. Step 4: Sprinkle the remaining 1 tbsp caster sugar over the top. Bake for 25–30 minutes until the shortbread is golden and set.
5. Step 5: Remove from the oven and prick the dough all over with a fork. Let it cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
6. Step 6: Once cooled, cut through the scored lines with a sharp knife to separate the bars completely.

Tips & Variations

• For extra flavor, add a teaspoon of vanilla extract or a pinch of ground cinnamon to the dough before pressing into the tin.
• Using rice flour helps create a crumbly texture, but you can substitute it with more plain flour if unavailable.
• Ensure the butter is softened but not melted for the best texture.

Storage

Store shortbread in an airtight container at room temperature for up to two weeks. It keeps well and remains crisp. To refresh slightly, warm briefly in a low oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Scottish shortbread without a food processor?

Yes, you can mix the ingredients by hand using your fingertips to rub the butter into the flours and sugar until the mixture resembles breadcrumbs, then form the dough.

Why is rice flour used in shortbread?

Rice flour helps produce a tender, crumbly texture in the shortbread, giving it a delicate melt-in-the-mouth quality different from using only plain flour.

Scottish Shortbread Recipe

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★★★★★

4.6 from 112 reviews

Classic Scottish shortbread is a buttery, crumbly biscuit that’s perfect with tea or as a sweet snack. Made from a simple blend of butter, plain and rice flours, and sugar, this recipe yields tender, golden bars with a delicate crumb and lightly crisp edges.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Yield: 16 shortbread bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: Scottish
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Shortbread Dough

• 250g unsalted butter, softened, plus extra for the tin
• 350g plain flour
• 50g rice flour
• 100g caster sugar, plus 1 tbsp extra for sprinkling
• ½ tsp salt

Instructions

1. Prepare the Oven and Tin: Preheat your oven to 180°C (160°C fan)/Gas mark 4. Butter and line a 28 x 18cm baking tin with parchment paper to prevent sticking.
2. Make the Dough: In a food processor, pulse together the softened butter, plain flour, rice flour, salt, and 100g caster sugar until the mixture resembles fine breadcrumbs. Continue pulsing until it comes together into a rough ball. Alternatively, combine the ingredients in a bowl and rub them together with your fingertips until the texture is breadcrumb-like, then bring the dough together into a pliable ball.
3. Press Dough into Tin: Press the dough evenly into the prepared baking tin, smoothing the surface. Using a sharp knife, score the dough into 16 bars to make cutting easier after baking.
4. Add Sugar Topping and Bake: Sprinkle 1 tablespoon of caster sugar evenly over the scored dough. Bake in the preheated oven for 25-30 minutes, or until the shortbread is golden and set.
5. Cool and Cut: Remove from the oven and prick the dough all over with a fork to release steam. Let it cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Once cooled, cut through the scored lines to separate the shortbread bars.

Notes

• Ensure the butter is softened but not melted for better texture.
• Using rice flour along with plain flour helps create a crumblier texture.
• Pricking the dough after baking helps prevent sogginess by releasing steam.
• Store shortbread in an airtight container to maintain freshness and crispness.
• You can use salted butter but omit the added salt to balance flavors.

Keywords: Scottish shortbread, shortbread recipe, buttery biscuit, traditional Scottish dessert, easy shortbread