Traditional Scottish Shortbread Cookie Recipe

Name: Traditional Scottish Shortbread Cookie Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 105 min
Ingredients: 1/2 lb (225g) unsalted butter, softened; 1/2 cup (100g) granulated sugar; 2 1/2 cups (315g) all-purpose flour (minus 2 tablespoons if you're using the cornstarch.); 2 tbsp cornstarch (optional)

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recipe ingredients tips

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Shortbread is one of Scotland's most beloved treats, known for its rich, buttery taste and delicate, crumbly texture. This traditional Scottish Shortbread Cookie recipe comes straight from my Great Granny's kitchen, passed down through generations and lovingly handwritten by my mum.

4 Buttery Scottish Shortbread Cookies on a tablecloth

The secret to achieving the perfect texture? Replacing two tablespoons of flour with cornstarch! This old-fashioned shortbread is simple yet indulgent, ideal for tea or holiday gatherings.

Tips For The Perfect Scottish Shortbread

Don’t skip the chilling step! This ensures a firm dough that bakes evenly.
Use unsalted butter for the best flavour. If using salted butter, omit any additional salt.
Prefer extra crispy shortbread? Roll the dough into a log, refrigerate, then slice and bake. Avoid glass baking dishes, as they can brown the bottom too much.

What You Need

1/2 lb (225g) unsalted butter, softened
1/2 cup (100g) granulated sugar
2 1/2 cups (315g) all-purpose flour (minus 2 tablespoons if using cornstarch)
2 tbsp cornstarch (optional)

Saving Shortbread Cookies For Later

To save shortbread cookies and keep them fresh and crisp for later:

At Room Temperature – Cool Completely before storing to prevent fogginess. Then, place it in an airtight container (tin or glass is ideal) with layers of parchment paper in between. Store in a cool, dry place, away from heat and moisture. They can keep up for 1-2 weeks depending on the season and where you live.
In the Fridge – Keeping them refrigerated extends their freshness for up to one month – but they won’t last a couple of days! Wrap cookies in parchment paper, then place them in an airtight container to prevent absorbing fridge odours. If your shortbread softens, re-crisp them in the oven at 150°C (300°F) for 5-7 minutes! 😊
Batch Cook and Freeze – This is how I do it. I place a single layer on a baking sheet and freeze for 1 hour. Then, I transfer to a freezer-safe bag or airtight container with parchment paper between layers. When serving, thaw at room temperature for about 15-20 minutes. Re-crisp if needed in the oven at low temperature for 5 minutes!

Enjoy with a Cup of Tea!

Scottish shortbread pairs beautifully with a hot cup of tea or coffee. If you’re a kiddo then just dunk them into hot milk. So good!

Health Info

Scottish Shortbread Recipe from My Great Granny

Print Pin Recipe

Prep Time 10

Cook Time 35

Chilling Time 1

Total Time 1 45

Servings 16 cookies

Description

Ingredients

1/2 lb (225g) unsalted butter, softened
1/2 cup (100g) granulated sugar
2 1/2 cups (315g) all-purpose flour minus 2 tablespoons if you're using the cornstarch.
2 tbsp cornstarch optional

Instructions

Prepare the dough

Sift the flour. Optionally remove 2 tablespoons of flour and replace with 2 tablespoons of cornstarch.
Stir in the sugar.
Add the butter and mix until a soft dough forms. You can use your hands, a mixer, or a food processor for this step.

Shape and Chill

Transfer the dough to an 8×8-inch (20cm x 20cm) square baking pan.
Press it down firmly, making sure the corners are well compacted.
Using a fork, prick holes evenly across the surface. This helps release steam and prevents cracking.
Cover loosely with plastic wrap or foil and refrigerate for a few hours or overnight. This step solidifies the butter, ensuring the best texture.

Bake to Perfection

Preheat your oven to 350°F (175°C).
Uncover the shortbread and bake on the center rack for about 35 minutes, or until lightly golden. If you prefer a crispier shortbread, bake in a 9×13-inch pan for a thinner texture.
Check for doneness starting at 25 minutes, as some ovens may vary.

Finish and Serve

While still warm, cut the shortbread into fingers or squares.
Sprinkle with extra sugar for a traditional touch.
Allow to cool completely in the pan before removing and storing in an airtight container.

Recipe Notes

Don’t skip the chilling step! This ensures a firm dough that bakes evenly. Use unsalted butter for the best flavour. If using salted butter, omit any additional salt. Prefer extra crispy shortbread?
Roll the dough into a log, refrigerate, then slice and bake. Avoid glass baking dishes, as they can brown the bottom too much.
Enjoy with a Cup of Tea! Scottish shortbread pairs beautifully with a hot cup of tea or coffee. Whether you like it thick and sandy or thin and crisp, this time-honored recipe is a true delight. Try it for yourself and taste a little piece of history!