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.
Scottish Shortbread Recipe Snapshot
What makes it traditional: Real shortbread uses only 3 ingredients - butter, sugar, and flour. And it's baked into classic 'fingers'.
Why use THIS recipe: Because Scotland has been making shortbread this way for centuries - we might know a thing or two 😉.
Why it works: It uses the traditional softened butter method, NOT the creaming method, so the butter isn't whipped full of air. This is what gives it that signature buttery texture.
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 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. Well done Jules, thank you.
⭐⭐⭐⭐⭐ - Jan
Jump to:
Ingredients
A real shortbread recipe only has three ingredients, and they are balanced in a careful ratio to make the signature crumbly texture.
- 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. Salted butter is traditional, but if you only have unsalted butter, just add ½ teaspoon of fine salt to the flour.
- Sugar - Granulated sugar (Caster sugar in the UK) blends in smoothly without incorporating too much air.
- 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 for accurate ratios).
Things You'll Need
You just need a bowl and a spoon for this shortbread method. If you want to use a stand mixer, you can - but be very careful not to overwork the dough.
- Large Bowl
- Wooden Spoon
- Metal Baking Pan - Metal conducts heat more evenly than glass or ceramic. A glass dish will take longer to bake.
How to Make Scottish Shortbread
This softened butter method is exactly how we were taught to make shortbread growing up in Scotland. Not only does it give the best texture, but it's so easy to make and doesn't need a food processor or pastry cutter.
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 an 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.
P.S. This is also the method used to make the base layer for traybakes like Millionaire's Shortbread.
Bake the Shortbread
Bake for 25-35 minutes.
The shortbread is ready when the edges are just beginning to turn golden, but the top is still very pale. It may look underbaked coming out of the oven, but it will continue to bake a little as it cools.
Don't wait until the whole surface is golden, or your shortbread will end up overbaked and crispy.
Remove from the oven and let cool in the pan for about 15 minutes before removing.
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.
Why do you prick holes in Scottish Shortbread?
One of the most recognisable features of traditional Scottish shortbread is the rows of little fork holes across the top. This process is called docking, and it isn't just decorative.
Docking the dough allows steam to escape as the butter melts in the oven, preventing the shortbread from puffing up, bubbling, or cracking.
If the holes disappear during baking, don't worry - they've already done their job. Whether they stay visible depends on how soft your butter was.
If you'd like the fork marks to stay more defined, chill the docked dough for about 30 minutes before baking.
the most important shortbread tips
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.
Reader Review:
My second batch is in the oven, and I'll be taking them to a dinner tonight! These are so easy, and so so delicious - traditional is the very best, and I thank you.
⭐⭐⭐⭐⭐ - Jenn
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 |
| Rice flour | Drier, crispier texture, less prone to overmixing | I prefer the soft, melty texture of traditional shortbread |
| 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 of a butter cookie than shortbread. Can be good for shortbread tart crust. |
Method
Rather than changing the ingredients, the traditional recipe relies on the method to create its classic melt-in-the-mouth texture.
The biggest difference is in how the butter is handled. Many recipes will tell you to cream the butter and sugar together, just as you would for a sugar cookie or cake batter - but creaming adds air to the dough, which gives a fluffy, cakey texture.
Using softened butter and 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 makes the shortbread tough or chewy.
The method has a much bigger impact on shortbread texture than adding extra ingredients ever will.
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
Really, shortbread can be made in any shape. Traditionally, though, it is typically baked into 'fingers' (long, thick rectangles), wedges, slice-and-bake rounds, wedges, or sometimes in a shortbread mold.
One of the biggest myths about shortbread is that it can't be cut into shapes because it spreads too much in the oven. I have experimented with this a lot and found that the trick is in chilling the dough thoroughly before baking. I talk all about how to make shortbread hold its shape in my shortbread cookies recipe.
This means you can still use an authentic Scottish shortbread recipe to make all kinds of modern shapes and themes.
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).
Freezing
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.
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.
Show Me Your Bakes!
If you make this recipe, please tag @bonni_bakery on Instagram or send me a photo - I love seeing all your creations.
Want your bake featured on the blog? You can also upload a photo here.
More Scottish Recipes
Want more of a taste of Scotland? As a Scottish lass, I've got you covered! Check out some of my favorite Scottish desserts that I enjoyed growing up:
Watch How To Make Them (Video)
Watch me make pistachio shortbread cookies using this traditional Scottish shortbread recipe as a base in the video below:
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Scottish Shortbread Recipe
Ingredients
- 227 g (2 sticks) Salted Butter room temperature
- 100 g (½ cup) Granulated Sugar (Caster Sugar)
- 250 g (2 cups) All-purpose Flour (Plain Flour)
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.250 g (2 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 removing.
- 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!
- Important step: Enjoy with a cup of tea. Any Scot will tell you you can't have shortbread without tea!
Mallory says
If I double it, will the bake time or temp change?
Keeley says
Amazing! Tried, loved and I'm going to be cheeky next time and add chocolate drops 👀🤣
Pj says
Not a great recipe. Very hard to form a dough as mixture very crumbly. 25 mins in and still cooking. Think I'll stick to a straight forward 321 recipe in future
Terry Wyatt says
I can't make enough Scottish shortbread for my brothers sons and grandson i was making it for my brothers birthday and had to make it for my grandson he found out and bought the butter so he could have some he will eat all of it in one setting and doesn't get sick I don't know how thank-you
Lisa Sotter says
I made this for communion bread this Sunday and it was very well received. I made (2) 8x8 pans and cut it into 3/4 inch pieces.
Jules Grasekamp says
I'm so happy to hear this Lisa! Thank you for trying my shortbread recipe and for taking the time to let me me know you loved it.
Jules
Karen Robertson says
This recipe is delicious, however oven temperature did not bake them enough. We have been enjoying shortbread since we were young.
Linda Smart says
Love this recipe, so quick and easy to make, being scottish, I can absolutely recommend this truly authentic shortbread. Earl Grey tea is a must!
chris says
fabulous! I make it vegan by just using vegan butter! I have varied the recipe by using flavors such as earl grey lavender tea ( process it in the sugar first) , candied orange bits, chocolate chips.. My vegan friends love it. I also make it with regular butter... great recipe!
Jules Grasekamp says
I love the idea of making an earl grey version Chris, I'm going to have to give that a try!
So glad you loved the shortbread recipe, thank you for letting me know! 🙂
Jules
Kate says
Do you sift the flour before measuring or just as you add to the butter/sugar mix?
Thanks
Brian & Kyohei says
Hi from Australia!
We followed your recipe exactly (though some spots were requiring interpretation - 2 sticks of butter at 250gm is actually a total of 500gm yes? as you said later 2 cups of flour is 250gm flour but it's actually 500gm for 2 cups).
Our's turned out lovely / nice taste but quite buttery on the bottom and very dry / cake like on top, it wasn't evenly cooked and it floured on top though it wasn't cake like. I used a thermometer to check the oven temp first and we cooked it at 160 with no fan, it actually needed 35mins. As we were mixing the flour in we were sifting it at the same time (me and my son) so maybe we technically creamed the butter too much doing it this way? Any further tips would be great as this is our favourite cookie.
Jules Grasekamp says
Hi Brian and Kyohei,
Thank you for trying my recipe, I'm sorry there was a bit of confusion here!
I list all of my ingredients in cups and grams to give people a choice of which measurement to use. So the recipe is not saying 2 sticks of butter at 227g each, it's saying 2 sticks of butter, which is equal to 227g in total. Same with the flour. The cup measurement is 2 cups and the grams measurement is 250g. I hope that makes more sense?
It's always more accurate to measure in grams, but I provide both as a lot of my American readers don't like to use kitchen scales and I don't want anyone to be put off of trying something new! If you are following one of my recipes in future you can just ignore the cup measurements and use the gram measurements. So sorry for the confusion.
I also have a video of me making this shortbread dough if it is helpful to see how it should look at every stage - https://www.youtube.com/watch?v=hiQrVqjUSPY
I hope your next batch turns out perfectly! Let me know if you have any more questions 🙂
All the best from Scotland,
Jules
Kay says
Hi! These look so delicious. I really love my cookies chewy instead of crisp - American 😆 Do you think these would come out chewy if I rolled them out a bit thicker? Or maybe worked the dough more so there's more gluten?
Marie says
Wonderful shortbread, I couldn't believe how fast it disappeared
it was like now you see me then now you don't, I will have to make more. Thank you.
Jules Grasekamp says
So glad to hear you loved the shortbread recipe Marie! Thank you for letting me know 🙂
Jules
Nancy Huck says
This is exactly how my Scottish grandmother made shortbread! Same three ingredients. Now I make it! She also made griddle scones in the pan with bacon. It was so good!!
Jules Grasekamp says
Love this! you can't improve on a recipe that has been going for generations! 🙂
Laurie Fitz says
Made it for the first time and love it. Will be making more. A lot easier and tastier than going to the store and buying it.
Thanks so much for sharing your recipe 🥰
Jules Grasekamp says
So glad you enjoyed the shortbread recipe Laurie! Thank you for trying my recipe and letting me know 🙂
Jules
June says
I got inspired watching the Great British Baking Show Holiday Edition where Scottish shortbread was the challenge and I learned there were only three ingredients. They didn't give the bakers the amounts or exact temps and time of the bake, so I searched online and found you. Your instructions and tips were very helpful!! Our family lived in Scotland for 3 years (my 36yo son was born in Dundee) and we fell in love with shortbread. I made goody bags for Christmas gifts this year and everyone has raved about them. I tried the pistachio cookies, too and my husband said they're the best cookies he's ever had! So, thanks so much for the amazing help. I'm going to try my hand at scones next!
Jules Grasekamp says
I'm so happy to read this comment June! I'm glad you enjoyed the recipe and it brought back some fond memories. Also both of my daughters were born in Dundee as well!
Thank you for trying my recipe and for taking the time to leave such a lovely comment. I hope you and your family have a wonderful Christmas!
Best wishes from Scotland!
Jules
Dana McArthur says
How thick should it be when forming it into a pan? I don't think your recipe specified the approximate thickness? Thanks, Dana McArthur 🙂 I have never been able to reproduce my mom's awesome Scottish shortbread 😉 I recall hers was about an inch and a half thick.
Jules Grasekamp says
Hi Dana,
I didn't specify because people may be using all kinds of shapes and sizes of pans, but for my 7-inch pan the dough was roughly between 1 inch and 1 and a half inches thick. The important thing is to judge the bake time by visual cues, rather than just going by a set time. Once it starts to look slightly golden at the edges, it's time to take it out. Hope this helps 🙂
Jules
Grayson says
Somehow it took way too long to cook. I put them in before 10 of the hour and pulled them out after 35 past the hour. The edges still not starting to brown but the top had started to brown slightly. I couldn't see that in my oven. I doubled the recipe on my first try. OMG, it tastes So Good!!!!!
Grayson says
I forgot to change it to 5 stars.
Alison Lennox says
Why do some recipes use corn starch or potato starch. And some sprinkle a certain sugar in top.
I’ve tried so many and just not found the one that reminds me of home.
Jules Grasekamp says
Hi Alison,
Some recipes add corn starch as it can make the shortbread a little softer. There's nothing wrong with this, but it's not a 'traditional' shortbread, as shortbread classically only has three ingredients. You can sprinkle sugar on top of the shortbread for some extra sweetness, it is a nice touch, it doesn't matter what kind of sugar though.
I hope you'll try my recipe and that it does the trick for you!
Best wishes from Scotland,
Jules
Nancy Huck says
I’ve been baking it at 300 degrees Fahrenheit. You posted you bake at 320. Is that Fahrenheit? Maybe that would be better? It took almost 38 minutes at 300.