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.
Janet Carroll says
I've used your recipe a few times, and the shortbread is delicious 😋
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