Scottish Shortbread Recipe

Hey, welcome or welcome back to my blog. Today's recipe is for classic shortbread as my mum and I make these every year around my birthday. A lot of my friends and family have a birthday in August so we love making these during this time. 


175g (6oz) plain flour

125g (4oz) butter, at room temperature

50g (2oz) caster sugar, plus a little extra for sprinkling


1. Set the oven to 160° C / 325° F / Gas Mark 3.

2. Put the flour in the mixing mixing bowl. Cut the butter into pieces and add to the flour along with the sugar.

3. Rub the butter into the flour mixture between you finger tips to make tiny crumbs.

4. Squeeze the crumbs together with your hands until they stick together.

5. Tip the mixture into a 20cm (8 inch) flat tin, and press flat.

6. Bake the shortbread for 20-25 minutes until it is pale golden.

7. Take out of the oven and mark into 8 triangular shaped pieces. Leave the shortbread to cool in the tin.

8. Cut the shortbread right through and lift out of the tin. These can be stored in an airtight tin for up to 5 days.

I hope you enjoyed this weeks recipe. Stay safe.

Mia x