Buttery melt-in-mouth biscuits
Classic Scottish shortbread made with just three ingredients — flour, butter, and sugar. The simple recipe yields perfectly crisp, buttery biscuits that melt on the tongue.
Serves 16
Beat softened butter and caster sugar until pale and fluffy.
This takes about 3-4 minutes and incorporates air
Sift flour and salt together, then fold gently into butter mixture until dough forms.
Don't overmix or the shortbread will be tough
Press dough into a lined square tin (about 1cm thick). Chill for 30 minutes.
Cold dough ensures crisp, even baking
Bake at 160°C for 18-20 minutes until golden. Cut into fingers while still warm.
Cut while warm so they cut cleanly without crumbling
Use good quality butter for the best flavor
Don't overbake — shortbread should be pale golden, not dark
Store in an airtight tin for up to a week
Add ground ginger or lemon zest for flavored shortbread
Dip one edge in dark chocolate after baking
Press a blanched almond on top of each biscuit before baking
Store in an airtight tin for up to 10 days. Keep away from humidity.
Scottish shortbread dates back to the 16th century and was originally made for special occasions. It became popular throughout Britain and remains synonymous with Scotland.
You may have overmixed the dough or used too much flour. Handle gently and measure carefully.
Use unsalted butter and add salt separately for better control over the final salt content.
Per serving (40g / 1.4 oz) · 16 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes