Scottish Shortbread – Deliciously buttery and melt-in-your-mouth shortbread cookies that are loaded with flavour, and super quick and easy to make. Choose the perfect cookie cutters to fit any occasion!
Scottish Shortbread
Scottish shortbread is a classic cookie that I could enjoy all year long!
It’s a traditional Scottish biscuit/cookie that is usually made from one part sugar, two parts butter, and three parts flour. Other ingredients like cornflour are sometimes added to alter the texture.
I use cornflour (cornstarch) in my recipe to create that irresistible melt-in-your-mouth texture that I absolutely love.
Shortbread is also widely associated with Christmas, but can be enjoyed at any occasion.
Looking for more traditional cookie recipes? Check out my Chocolate Crinkle Cookies, Melting Moments (Butter Cookies), and my Russian Tea Cakes.
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- Plain/all-purpose flour
- Cornflour/cornstarch: Makes for extra tender, melt-in-your-mouth cookies.
- Caster sugar: Or superfine sugar.
- Salt: Optional.
- Unsalted butter: Cubed and softened to room temperature. If using salted butter, leave out the added salt.
How to make Scottish Shortbread
To make these cookies, simply grab a large mixing bowl and whisk together the flour, cornflour, sugar, and salt.
Add the butter and rub in, using your fingertips, until the mixture resembles coarse breadcrumbs.
Bring together into a dough with your hands, and place onto a lightly floured surface.
TIP: If the dough is too crumbly to bring together with your hands, add milk (about 1 tablespoon) to make it more manageable.
Knead until soft, then roll out to a thickness of 1cm. Don’t worry if the edges crack, just form them back together with your fingers.
Using your desired cookie cutters, cut shapes out and place them onto a baking tray lined with parchment paper or a silicone mat. Re-roll the dough and repeat.
I was able to get about 30 cookies using a small cookie cutter, but depending on the shape and size of your cutters, you may get less.
If desired, decorate the tops with the tines of a fork, and sprinkle with granulated sugar.
Bake for 20 – 30 minutes, or until firm to the touch and lightly golden around the edges (but still very pale).
Allow to cool for 5 – 10 minutes before transferring them to a wire rack to cool completely.
The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
These Scottish Shortbread cookies are:
- so quick and easy to make
- deliciously buttery and melt-in-your-mouth
- made from only 5 simple ingredients (4 if you leave out the salt)
- perfect for any special occasion!
How long will these shortbread cookies last? These cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week.
Want freshly-baked cookies every time? Cookie dough can be wrapped in clingfilm and kept in the fridge for up to 5 days, or frozen for up to 3 months. Thaw overnight in the fridge, and allow to come to room temperature before rolling.
Tried this recipe?
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #simplybakeblog. I’d love to see!
Try these cookies next!
- Peanut Butter Chip Cookies
- Double Chocolate Banana Cookies
- Vegan Chocolate Chip Cookies
- Peanut Butter & Jam Thumbprint Cookies
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Scottish Shortbread
Ingredients
- 2 cups (250g) plain/all-purpose flour
- ½ cup (65g) cornflour/cornstarch
- ¾ cup (150g) caster/superfine sugar
- ¼ teaspoon salt, optional
- ¾ cup (170g) unsalted butter, softened and cubed
Instructions
- Preheat the oven to 170C/325F/Gas 3. Line a baking tray with parchment paper or a silicone mat, and set aside.
- In a large mixing bowl, whisk together the flour, cornflour, sugar, and salt.
- Add the butter and rub in, using your fingertips, until the mixture resembles coarse breadcrumbs.
- Bring together into a dough with your hands, and place onto a lightly floured surface.
- TIP: If the dough is too crumbly to bring together with your hands, add milk (about 1 tablespoon) to make it more manageable.
- Knead until soft, then roll out to a thickness of 1cm. Don’t worry if the edges crack, just form them back together with your fingers.
- Using a cookie cutter, cut shapes out and place them onto the prepared baking tray.
- Decorate the tops with the tines of a fork, and sprinkle with granulated sugar.
- Bake for 20 – 30 minutes, or until firm to the touch and lightly golden around the edges (but still very pale).
- Allow to cool for 5 – 10 minutes before transferring them to a wire rack to cool completely.
Video
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello, you mention in the beginning that it’s 1 part sugar, 2 parts butter, and 3 parts flour, but I see that the amount of butter is equal to the amount of sugar – are the amounts correct in the recipe? Thanks!
I was referring to a traditional recipe usually having one part sugar, two parts butter, and three parts flour. My recipe has been adapted 🙂
Can you decorate these with royal icing, like a sugar cookie? Will they hold up?
Yes, of course! 🙂