This is the traditional Scottish shortbread recipe I grew up making in Scotland. The secret to its signature melt-in-the-mouth texture is a traditional method that many modern recipes have replaced.
Quick Look: Scottish Shortbread Recipe
- 🧁 Serves: 15
- ⭐ Features: 3 Ingredients · Make Ahead · No Mixer Required ·
- ⌛️ Prep Time: 10 minutes
- 🍪 Bake Time: 25-35 minutes
- 🕑 Total Time: 45 minutes
- 👩🍳 Skill Level: Beginner
- 🏆 Why make THIS version? I'll show you the traditional way we make shortbread in Scotland, which gives the best crumbly texture.
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Growing up in Scotland, we were taught to make traditional shortbread at school as kids, using this exact method. Even after ten years of owning a bakery, I won't make it any other way.
Most recipes treat it like sugar cookie dough and cream the butter, but that's not how traditional Scottish shortbread is made. Instead, you use softened butter and gently bring the dough together, which keeps the texture dense, rich, and crumbly rather than light and airy.
Reader Review:
For the first time ever, I was able to make a perfect traditional shortbread thanks to your recipe and instructions. I had always creamed the butter and it never turned out.
Thank you! I can now remove the tartan bag of shame off my head and proudly present this shortbread.
⭐⭐⭐⭐⭐ - Jan
This recipe makes thick, pan-baked Scottish shortbread fingers with the traditional crumbly texture. If you want shortbread you can roll and cut into shapes, use my cut-out shortbread cookie recipe that holds its shape instead.
Or for something a little more indulgent, try my classic Scottish Millionaire's shortbread with homemade caramel, or some buttery Scottish chocolate chip shortbread cookies.
Jump to:
Ingredients
A proper Scottish shortbread recipe only has three ingredients, but the ratios of those ingredients, and the way you combine them, can change the texture and flavor of your finished shortbread.
- Salted Butter - Butter is the star of the show, so use the best quality you can. European-style butter has a higher fat percentage, which works beautifully. I was taught to use salted butter, so that's what I use here. If you use unsalted butter instead, just add ½ teaspoon of fine salt to the flour.
- Sugar - We use caster sugar here in Scotland, but the closest equivalent in the US is what you would call Granulated sugar. (I have a post all about UK/US baking ingredient equivalents).
- Flour - All-purpose flour (Plain flour) gives shortbread just enough structure while still keeping it tender.
See the recipe card for the full recipe and measurements in both cups and grams (though I strongly recommend weighing your ingredients with a kitchen scale).
How to Make Scottish Shortbread
Traditional shortbread ingredients are typically in a 1-2-3 ratio (by weight). That's 1 part sugar, 2 parts butter, 3 parts flour.
I have experimented with those ratios a lot, trying to maximise the rich flavor and crumbly texture. After a few failed attempts, it became clear that you shouldn't stray too far from the traditional ratio, but I was able to find the perfect balance.
The final recipe I landed on has a little bit more butter than the straight 1-2-3 ratio, but I find it's just enough to get the best-tasting shortbread without compromising the structure.
Before You Begin...
- Let the butter come completely to room temperature: Take it out of the fridge 1-2 hours before you need to use it. It should be soft enough that you can easily make an indent in it with your finger, but not so warm that it is greasy or melting.
- Preheat your oven to 320°F / 160°C (140° fan-assisted) and line a metal 8-inch square baking pan with parchment paper.
Combine the Butter and Sugar
Put the softened butter into a large mixing bowl and use a wooden spoon or spatula to smooth it out.
Add the sugar and mix just until it's evenly combined. The mixture should look smooth and creamy, but not light or fluffy.
Gently Mix in the Flour
Sift in the flour and stir until the mixture looks crumbly with no obvious dry patches.
Ditch the spoon and use your hands to gently squeeze the mixture together into a smooth dough.
It may seem too dry at first, but keep gently pressing it together rather than kneading it. Stop as soon as there are no dry pockets of flour or visible lumps of butter.
Press into the Pan
Put the dough into the prepared cake pan and use your hands to press it into all the corners and make it as flat and level as possible to help it bake evenly. It's a very soft dough, so it should be easy to manipulate into the pan.
Dock (prick) the shortbread all over with a fork, pressing about halfway through the dough. This allows steam to escape as it bakes and helps the shortbread bake evenly.
Why do you prick holes in Scottish Shortbread?
The fork holes in traditional shortbread aren't just decorative. This is called docking; it lets steam escape and prevents the shortbread from puffing, bubbling, or cracking.
Don't worry if the holes disappear in the oven - they've already done their job. For more defined marks, chill the docked dough for 30 minutes before baking to firm the butter. Learn more about why cookies spread in the oven.
Bake the Shortbread
Bake for 25-35 minutes - the baking time can vary hugely depending on a few different things, so it's best to learn the visual cues that the shortbread is baked, rather than looking at the clock.
The shortbread is ready when the edges are just beginning to turn golden, but the top is still pale.
Remove from the oven and let cool for about 15 minutes before taking it out of the pan.
How To Tell When Shortbread Is Done
Look out for these visual cues that your shortbread is done baking and ready to come out of the oven:
- Edges just starting to turn golden
- The middle is still pale but doesn't look shiny or wet.
It may look underbaked coming out of the oven, but it will continue to bake a little in the pan as it cools.
Don't wait until the whole surface looks fully baked, or your shortbread will end up overbaked and crispy.
Slice into Fingers
For clean slices, try to cut your shortbread while it is still slightly warm. Remove from the pan and use a long, sharp knife to cut straight down into the shortbread - make the pieces as big or small as you like!
The final (and arguably most important) step: Put the kettle on and enjoy your shortbread with a cup of tea. Any Scot will tell you that's the proper way to eat it. Mine is always Earl Grey.
Three Rules For Perfect Shortbread
If you only remember three things about making shortbread, let it be these:
- Don't cream the butter: Use softened butter and mix it with the sugar just until combined.
- Don't overmix: Once the flour is added, mix super gently, preferably with your hands, to just bring the dough together and no more.
- Use visual cues over bake time: Baking time varies so massively, so it's better to look for the visual signs that your shortbread is ready - pale with lightly golden edges.
Troubleshooting
Even though shortbread is a simple recipe, there are a few common issues that I get asked by readers making shortbread.
Doughy Middle
Why it happens:
Shortbread was underbaked.
Fix:
Use a metal pan and rely on visual cues that the shortbread is fully baked.
Looks Greasy
Why it happens:
Butter likely got too warm while shaping.
Fix:
Don't handle the dough too long, and chill before baking if it looks greasy.
Tough Shortbread
Why it happens:
Dough was overworked, or too much flour added.
Fix:
Mix gently, preferably by hand, just until everything is combined. Only knead until smooth and no more.
No Docking Holes
Why it happens:
This is not bad; it just happens when the dough spreads in the oven.
Fix:
For defined docking holes in your shortbread, chill the dough before baking.
Traditional vs Modern Scottish Shortbread
Shortbread dates back to medieval Scotland, so it's no surprise that the recipe has evolved over the centuries. Here are some of the ways that the modern variations compare with the traditional method.
Ingredients
Traditional shortbread has just 3 ingredients - butter, sugar, and flour. It has no eggs, no baking powder, and no added liquid.
You may have seen shortbread recipes before that make substitutions or add additional ingredients. These recipes aren't 'wrong'; they all still make delicious shortbread - but you came to me for a traditional recipe, so that's exactly what you'll get!
That said, it's helpful to understand what those other ingredients do and why you might want to use them to tweak the results. So here are some of the most common ones:
| Ingredient | What it does | Why I don't use it |
| Cornstarch/cornflour | Lighter, softer texture | The right method makes a tender crumb without it |
| Powdered sugar | Makes a smoother dough and softer texture as it contains cornstarch | Caster/granulated sugar gives a more traditional flavour and texture |
| Vanilla Extract | Adds extra flavour | Good butter should be the star of the show |
| Unsalted butter | Gives complete control over the salt level | I just grew up using salted butter, but either will work. |
| Eggs | More elastic dough, firmer, more cookie-like texture | Once you start adding eggs, it's more like a Danish butter cookie than shortbread. Can be good for a shortbread tart crust that holds its shape. |
Method
Many recipes will tell you to cream the butter and sugar together, just as you would for easy three-ingredient sugar cookies or cake batter - but creaming adds air to the dough, which makes it rise more and gives a fluffy, light texture.
Mixing until just combined stops extra air from being incorporated. Then, gently bringing the dough together by hand prevents overmixing, which develops the gluten in the flour and can make the shortbread tough or chewy.
I have baked this recipe using both methods; neither was bad, but they did produce quite different results:
- The creamed batch rose more and had a lighter, more aerated crumb.
- The gently mixed batch was soft and buttery, but kept the signature crumbly texture.
On a personal note, making shortbread this way makes me feel connected to my roots. Before stand mixers and food processors, generations of Scottish bakers mixed shortbread by hand, feeling the dough come together as they worked. Every time I make it this way, I like to think I'm continuing that tradition.
Shape
Traditionally, Scottish shortbread is baked into 'fingers' (long, thick rectangles), wedges, or sometimes in a shortbread mold.
You can still make cut-out shortbread cookies that hold their shape with a Scottish base; there are just a few extra steps to make sure they don't spread.
The slice-and-bake method also works with this recipe; you can see that in my slice-and-bake pistachio shortbread cookies.
Storage
One of the best things about traditional shortbread is that it keeps beautifully. In fact, it actually tastes even better after a day or two, once the buttery flavour has had time to develop.
Store the cooled shortbread in an airtight container at room temperature for up to 4 weeks. (Though the texture is best when eaten within about 10 days).
To freeze: Wrap the baked shortbread tightly or store it in a freezer-safe container and freeze for up to 3 months. Thaw at room temperature for a few hours before serving. Learn more about how to freeze shortbread dough and bake it later.
Make Ahead: Shortbread is a great make-ahead bake because it stays fresh for so long. You can wrap up the unbaked shortbread dough in plastic wrap and store in the refrigerator for up to a week, or in the freezer for up to 3 months.
Because it keeps so well, shortbread also makes the perfect edible gift idea, or a homemade Christmas cookie box!
Scottish Shortbread FAQs
Traditional Scottish shortbread just contains 3 ingredients - butter, sugar, and flour. Modern adaptations of shortbread often contain other ingredients like leavening agents.
The 3-2-1 rule refers to the ratios of the ingredients used to make shortbread. The classic ratio is 3 parts flour, 2 parts butter, 1 part sugar.
The key things to keep in mind to make the best shortbread are:
- Using high-quality, room temperature butter.
- Mixing just until combined (preferably by hand).
- Baking at a low temperature.
More Scottish Desserts
Want more of a taste of Scotland? Try my no-bake Scottish chocolate tiffin, nostalgic Scottish coconut truffles, or a batch of traditional buttermilk scones.
Show Me Your Bakes!
If you tried this recipe, I'd love to know how it turned out in the comments!
Want to share a photo? You can send me a pic or tag @bonni_bakery on Instagram - I love seeing all your creations.
Traditional Scottish Shortbread Recipe
Ingredients
- 227 g (2 sticks) Salted Butter room temperature
- 100 g (½ cup) Granulated Sugar (Caster Sugar)
- 300 g (2½ cups) All-purpose Flour (Plain Flour)
Equipment
- Metal 8-inch Square Pan
Instructions
- Preheat your oven to 320°F / 160°C (140° fan-assisted) and line an 8-inch square baking pan with parchment paper.
- Make sure the butter is completely at room temperature, then put it in a bowl and use a wooden spoon or spatula to soften it a little. Don't try to cream it, it's just to make it more pliable. You can use a stand mixer if you prefer, but be careful not to overmix.227 g (2 sticks) Salted Butter
- Add the sugar and mix it into the butter, just until well combined. It should be smooth and creamy, not pale and fluffy.100 g (½ cup) Granulated Sugar
- Sift in the flour and mix it together until the mixture starts to look crumbly. Then ditch the spoon and use your hands to squeeze it together into a smooth dough with no lumps of butter. Again, be careful not to overwork it, just go until it is incorporated.300 g (2½ cups) All-purpose Flour
- Put the dough into the prepared cake pan and use your hands to smoosh it into all the corners and make it as flat and level as possible.
- Use a fork to prick holes all over the dough in straight lines. Don't push the fork all the way through the dough, you just want to go about half way.
- Bake for 25-35 minutes until the shortbread is just starting to turn golden brown at the edges, it will still be very pale on top. Baking time will vary depending on a multitude of factors, so it's best to keep an eye out for the golden brown edges rather than relying on a set bake time.
- Remove from the oven and let cool in the pan for about 15 minutes before taking it out of the pan.
- For clean slices, try to cut your shortbread while it is still slightly warm. Remove from the pan and use a long, sharp knife to cut straight down into the shortbread - make the pieces as big or small as you like!
Nutrition
Notes
- Use a metal pan if possible. Glass and ceramic pans will heat more slowly and can easily add 20 minutes to the baking time. Use the colour and texture cues rather than the clock to judge when they are done.
- You can use a stand mixer if you really want to, but this shortbread recipe is easy to do by hand and often turns out better that way as there is less chance of overworking the dough.
Jan says
For the first time ever, I was able to make a perfect traditional shortbread thanks to you recipe and instructions. Ihadalways creamed the butterand it never turned out. Thank you! I can now remove the tartan bag of shame off my head and proudly present this shortbread. Well done Jules, thank you.
Jules Grasekamp says
Thank you so much for your kind words Jan, I'm so happy to hear that your shortbread turned out so well!
Jules
F x says
Hello 🤗
If I use a mould with a pattern do I still use parchment to line? Or is the butter content enough to stop it sticking?
Many thanks
F x
Jules Grasekamp says
Hi F,
If you are using a mould with a pattern you definitely should not use parchment paper as it will stop the design from coming through onto the shortbread.
You can grease the mould with baking spray or butter to stop the shortbread form sticking.
Hope this helps!
Jules
Becca says
I made this shortbread for my Dad's birthday and everyone loved it! It was bloody gorgeous, so melt in the mouth yummy! It also went very quickly so next time I'll probably do 2 batches haha! Thank you so much for the recipe!! 🙂
Jules Grasekamp says
I'm so happy to hear you and your family loved the shortbread Becca! Thank you for trying my recipe and for taking the time to let me know 🙂
Jules
Chris Battle says
Aren't Castor Sugar and Powdered Sugar the same? Sugar crystals are ground up to make it easier for the sugar to be absorbed into the mix, so that the final baked product isn't crunchy with sugar crystals.
Jules Grasekamp says
Hi Chris,
I can see why you might think that! But no powdered sugar has more of a soft, powdery texture whereas granulated/caster sugar are more like grains of fine sand.
Some recipes recommend using powdered sugar because it also contains a bit of cornstarch, which can give a softer texture to the shortbread. Regular sugar won't leave sugar crystals in the shortbread as it dissolves slightly into the butter and then melts completely when baked. You can use powdered sugar if you like but the quantities will be different as it is sweeter. For a traditional shortbread though i recommend using granulated/caster sugar.
Hope this helps!
Jules
Marion Harvey says
I myself am from Glasgow and this IS my grandmother’s recipe… good old Scottish shortbread handed down through the generations
Beautifully simple
Jules Grasekamp says
Traditional family recipes are the best!
Thank you for your lovely comment 🙂
Jules
Denise says
This was wonderful! It reminded me of my grandma's shortbread. I weighed my ingredients instead of measuring (as you suggested) and it came out perfect. I used chopped pecans and actually used this recipe as the crust for strawberry "pizza". My church group absolutely loved it 🙂
Jules Grasekamp says
I'm so happy to hear you loved the shortbread recipe Denise! Thank you for trying my recipe and for taking the time to let me know!
Jules
Mary says
It would not get done at that temperature and time. Still dough-y.
Linda Mellin says
Can the sugar be substituted for Splenda or a different product?
Jennifer S Gordon says
I've waited to comment since I wanted to be certain, but, having yearned for shortbread around Xmas '24, I belatedly remembered crafting Scottish shortbread cookies decades ago at home from a recipe in an old Scottish cookbook I found in our pantry. Your recipe is so perfectly similar, I can't thank you enough for posting it online since my parents' Scottish cookbook has long since disappeared. And thank you so very much for the note to have it with tea. Since trying it with my morning cuppa Barry's, I'd not have anything else. Thank you so very, very much@
Jules Grasekamp says
Hi Jennifer,
Thank you so much for your wonderful, thoughtful comment - it has made my day!
I'm so happy to hear I was able to help you find a little bit of nostalgia in this shortbread. Thank you for trying my recipe and for taking the time to let me know you loved it.
Jules
Jeremiah says
Love it! Thank you! Really appreciate all of the work you put into this.
Jules Grasekamp says
You're so kind for saying that, thank you!
M. Maley says
Used glass 8x8" pan. Dough was nearly one inch thick and did not get done in 35 minutes at 320° F.
Jules Grasekamp says
Hi there,
It's likely because of using a glass pan. Glass takes a lot longer to heat up than metal, so it adds a substantial amount onto the bake time.
You can still use a glass pan, just know how to look for the signs of the shortbread being done, rather than relying on recipe times.
I hope this helps!
Jules
Jules
Chris Jay says
Best shortbread I’ve had in years.
Followed the recipe and was perfect just needed extra time in the oven as mine is a bit rubbish 🙂
Thank you for getting me baking again
Jules Grasekamp says
This comment made me so happy Chris!
Encouraging people to get baking is why I started this site, so it lights me up to read comments like this.
Thank you so much for trying my shortbread recipe and for taking the time to let me know you loved it.
Keep baking!
Jules
Marleen says
10/10 for this recipe!
Jules Grasekamp says
Thanks Marleen, so glad you enjoyed the shortbread!
Jules
Barry Case says
Can this recipe be adapted as a pie crust for a strawberry pie? I would assume baking would be less time as thickness would be lessened?
Jules Grasekamp says
Hi Barry,
I don't know that it would hold up particularly well as a pie crust as shortbread is naturally very crumbly. I have used it as a base for a cheesecake, but that didn't need to go up the sides or anything.
Jules
Patricia says
I use a recipe that is the same as this except I use powdered sugar. Instead of a pie plate I use a tart pan and just press it part way up the sides then bake it. I use a slightly sweetened cream cheese layer then fresh strawberries. This may not be what you’re looking for but it sure is good.
I’m enjoying my first time making this shortbread. Love the recipe, love your website, really enjoyed visiting your country too!
Jules Grasekamp says
Hi Patricia,
Ooh that sounds delicious! I will need to try making something like that at some point!
Thank you for your kind words - I'm so glad you love the baking blog (and my country!)
Best wishes from bonnie Scotland!
Jules
Catherine Morales says
Very easy to make. Just pay attention to not overwork the dough. Delicious, buttery, lightly crisp and crumbly. Perfect. Thank you.
Nancy Cooper says
This is the same exact recipe that I use for my grandmother who was born in 1880. I'm sure it was passed down to her from her mother or grandmother. My recipe does cool for you to bake it for 25 minutes at 350°. One or two suggestions: never use melted butter and I always cut the shortbread into pieces 10 minutes after it has come out of the oven. If you forget to cut it then and try when it's totally cooled, you'll have delicious crumbs but that's all.
Jan Conte says
Thank you for your suggestions. They were very important steps.
Liz says
Can't wait to try this.
Nancy Cooper says
Sorry for the typos. It should read I got the recipe from my grandmother who was born in 1880. And instead of "cool", it should say that my recipe called for a 350° oven.