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–+ servings
This Scottish shortbread is a traditional recipe and so simple to make. Perfect to enjoy with an afternoon cup of tea or anytime! Recipe by movers and bakers
5 from 2 votes

The BEST Scottish Shortbread

There is nothing quite like a traditional, all-butter Scottish Shortbread. This recipe, gifted to me by a dear friend and passed down through generations, is the definition of "short"—delicate, crumbly, and melt-in-your-mouth perfection. Using just four simple ingredients and the traditional "pricked" finger method, this egg-free bake is the ultimate accompaniment to a hot cup of tea (or a cheeky dram of whisky!).
Servings 24 servings
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

  • 230 g (1 cup + 1 tbsp) unsalted butter, softened
  • 100 g (½ cup) caster sugar
  • 350 g (2 ½ cups) plain (all purpose) flour
  • 0.25 tsp salt
  • 0.5 tsp granulated sugar, for sprinkling (optional but good!)

Instructions

  • Preheat the oven to 180C/350F. Line an 8" square tin with parchment paper, then set aside whilst making the shortbread.
  • In a large bowl, tip in the butter and sugar. Mix together until completely combined, but not pale and fluffy. Sift in the flour and salt and push together to combine until it comes together into a soft and slightly crumbly dough.
  • Tip the dough into the prepared tin and press down into an even layer. Cut the dough into fingers then use a fork to prick the dough, pushing the fork about halfway down each slice.
  • Bake in the preheated oven for 25-30 minutes until the top looks dry and the edges are just starting to go golden. Remove from the oven and refresh the cuts before sprinkling with granulated sugar. Leave to cool in the tin before breaking out to share. Enjoy!

Notes

  • Make sure to use the best quality ingredients, especially the butter, you can find and afford. The butter, in particular, really makes a huge different to the final resulting bake.
  • Use butter that is softened and at room temperature. This is so that the butter and sugar combine easily without needing to be beaten to much. Over beating of the butter in this recipe will affect the final baked results, not giving the texture you want.
  • Sifting the flour and salt into the butter mixture makes it easier to incorporate the ingredients, hence I would highly recommend it.
  • If you prefer to use salted butter when making this shortbread, omit the additional salt in the recipe. Please keep in mind using salted butter gives less control of the amount of salt in the bake, so you may find it ends up saltier than you would like.
  • The dough should come together in clumps when squeezed before pressing into the tin. If it does not, add a little extra butter to achieve the correct consistency.
  • Cutting the dough once it has been pressed into the tin will make it easier to cut once baked.
  • Pricking the shortbread before baking allows moisture to escape from the dough during baking. It also prevents the dough from bubbling up in places during baking, resulting in an even shortbread.
  • As soon as the shortbread comes out of the oven, recut along the cuts done before baking to ensure the shortbread does not seal together.
  • Sprinkle a little granulated sugar over the top of the baked shortbread for a lovely finishing touch to your Scottish shortbread.
    • Author: Andrea
    Calories: 142kcal
    Course: Afternoon tea, Dessert
    Cuisine: British, Scottish
    Keyword: Authentic Scottish Shortbread Fingers, Best Scottish Shortbread Recipe, British baking recipes, Classic Baking Recipes, How to make shortbread that doesn't spread, Old Fashioned Shortbread Recipe, Scottish Recipes

    Nutrition

    Calories: 142kcal