Description
This traditional Scottish shortbread recipe is buttery, crumbly, and melts in your mouth. With only five simple ingredients, you can create a timeless biscuit that’s perfect for tea time, festive trays, or gifting in a pretty tin. This classic shortbread is easy to make, requires no eggs, and delivers that authentic flavor we all love.
Ingredients
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250g unsalted butter, softened
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100g caster sugar
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300g plain flour
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50g cornflour (cornstarch)
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A pinch of salt
Instructions
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Cream the butter and sugar: In a large bowl, beat the softened butter and caster sugar together until light and fluffy.
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Add the flours: Sift in the plain flour, cornflour, and salt. Gently mix until a soft dough forms. Do not overwork.
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Roll and shape: On a lightly floured surface, roll the dough to about 1cm thick. Shape into a rectangle or round and transfer to a lined baking tray.
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Score and prick: Score into fingers or wedges, then prick the surface with a fork for a classic shortbread finish.
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Bake: Preheat oven to 150°C (fan) and bake for 45–50 minutes, until pale golden but not browned.
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Cool and slice: Allow to cool in the tin, then cut along the scored lines.
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Serve: Enjoy with tea, coffee, or package in a tin for gifting.
Notes
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Use high-quality butter for the best flavor.
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For a twist, add dark chocolate chunks, lemon zest, or even a sprinkle of sea salt.
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Store in an airtight tin for up to 7 days.
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Dough can be made ahead and frozen; thaw before baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes