Traditional Scottish Shortbread Recipe
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Servings
24
Prep Time
15 minutes
This traditional Scottish shortbread boasts a beautifully buttery, melt-in-the-mouth texture with the perfect balance of sweetness and a delicate vanilla note. A cherished Highland recipe passed through generations.
Ingredients
- 250g (2 cups) plain flour
- 75g (6 tbsp) caster sugar, plus extra for sprinkling
- 175g (3/4 cup) high-quality Scottish butter, cold and cubed
- 1/4 tsp the Isle of Skye original scottish sea salt
- 1 tsp vanilla extract (optional)
- 25g (1/4 cup) rice flour or cornflour (for extra tenderness)
Directions
Preheat your oven to 160°C (140°C fan/325°F/Gas 3). Line a 20cm (8-inch) round cake tin or a 23cm x 23cm (9-inch) square baking tin with parchment paper.
- In a large mixing bowl, sift together the plain flour, rice flour, and Isle of Skye Sea Salt.
- Add the cold cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
- Stir in the caster sugar and vanilla extract (if using). Gently bring the mixture together with your hands to form a soft dough. Be careful not to overwork the dough.
- Press the dough evenly into the prepared tin. Smooth the top with the back of a spoon. Prick all over with a fork to prevent bubbling during baking, and score into wedges or fingers with a knife.
- Bake in the preheated oven for 25-30 minutes until pale golden brown around the edges but still soft in the centre.
- Remove from the oven and immediately sprinkle with additional caster sugar while still hot. Allow to cool in the tin for 10 minutes.
- While still warm but firm, cut along the scored lines. Allow to cool completely in the tin before removing.
Recipe Note
For the most authentic Scottish shortbread, use the highest quality Scottish butter available. The shortbread will keep in an airtight container for up to two weeks. These buttery treats pair perfectly with afternoon tea or a wee dram of Scotch whisky for a truly Scottish experience.