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British Irish

Scottish Shortbread

Classic Scottish shortbread with a rich buttery crumb, crisp edges, and a simple tea-time finish.

Published and reviewed by Kitchgrow on 1 September 2026Updated

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Scottish Shortbread

1 hrtotal

40 min hands-on20 min hands-off

Prep 15 min · Cook 25 min

Serves
4
Difficulty
Easy
Spice
None
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Ingredients

Quantities are for 4 servings.

You'll need: Oven.

The pressed dough chills for about 20 minutes before scoring and baking.

Method

  1. Beat the softened butter and sugar until smooth and creamy, but do not whip too much air into it.

  2. Mix in the flour, rice flour, and salt until a soft crumbly dough forms.

  3. Press the dough into a small lined baking tin and smooth the top evenly.

  4. Chill briefly so the butter firms up and the shortbread holds its shape.

  5. Score into fingers or wedges and prick the surface lightly with a fork.

  6. Bake at 160°C until pale golden at the edges and set in the centre.

  7. Sprinkle with a little sugar while warm, then cool completely before separating the pieces.

How to tell it's done

The shortbread should be crisp at the edge, tender in the centre, and crumbly rather than chewy.

Getting it right

Tip

Bake shortbread low and slow; it should be pale golden, not deeply browned.

What to serve it with

Serve with tea, coffee, or a small bowl of berries as a simple dessert.

Common mistakes

The shortbread is tough.
Mix only until it comes together. Flour worked hard develops gluten, and shortbread wants a short, sandy crumb — the rice flour is in there to keep it that way.
It spreads and browns too much.
Chill the pressed dough and keep the oven low. Shortbread is close to half butter; warm dough in a hot oven runs at the edges and colours before the middle has set.

Substitutions

  • Use Corn Flour instead of Rice Flour for a softer crumb if rice flour is unavailable.
  • Do not replace Butter with oil; butter is central to the shortbread flavour and texture.
  • Use Powdered Sugar instead of Sugar for a finer texture, but reduce slightly if very sweet.

Storing and reheating

Keeps two weeks in an airtight tin at room temperature and is arguably better after a day. The raw dough keeps three days in the fridge and freezes for three months, pressed into the tin and ready to bake.