When a sweet craving strikes, few treats can rival the simple perfection of traditional Scottish shortbread. This beloved biscuit, celebrated as Scotland's most famous culinary export, offers a delightful combination of crumbly texture and rich, buttery flavour that melts in your mouth.
The Ultimate Scottish Shortbread Recipe
I recently tested a foolproof shortbread recipe from former bakery owner Jules Grasekamp, who promised "the most crumbly, buttery, melt-in-your-mouth results" – and she absolutely delivers on that bold claim. As a Scot with a baking blog, Grasekamp explained this is her definitive shortbread recipe, one she learned to make at a young age in Scottish schools.
Why This Recipe Works
This traditional formula checks every box for proper Scottish shortbread: wonderfully thick, beautifully crumbly, and absolutely dissolving on your palate with each heavenly bite. The beauty lies in its remarkable simplicity – just three basic ingredients combine to create incredible satisfaction and flavour.
For those seeking extra indulgence, this versatile shortbread can easily transform into the foundation for millionaire's shortbread, adding layers of caramel and chocolate to the buttery base.
Ingredients and Method
What You'll Need
- 227g salted butter (at room temperature)
- 100g sugar
- 250g plain flour
Step-by-Step Instructions
Begin by preheating your oven to 160°C Fan and lining an 8-inch square baking tin with parchment paper. The secret to perfect shortbread lies in ensuring your butter reaches room temperature and avoiding overworking the mixture, which would compromise that signature crumbly texture.
- Place your room-temperature butter in a bowl and work it gently with a wooden spoon to soften slightly. You're not trying to cream it – just making it easier to handle.
- Add the sugar and combine with the butter until everything is nicely mixed through.
- Sift in the flour and stir until the mixture begins looking crumbly. At this point, abandon the spoon and use your hands to squeeze everything together into a smooth, lump-free dough.
- Transfer the dough into your prepared tin and use your hands to press it firmly into every corner, smoothing it out as evenly as possible.
- Using a fork, prick holes across the surface of the dough – aim for roughly halfway down without piercing right through.
- Bake for 25 to 35 minutes, watching for golden brown edges while the top remains pale. Baking times vary, so visual cues are more reliable than strict timing.
- Once baked, leave to cool in the tin for about 15 minutes before lifting out. For neat slices, cut the shortbread while still slightly warm, then allow to cool completely before serving.
Perfecting Your Shortbread
The magic of this recipe comes from its traditional approach and careful handling. Remember that room-temperature butter is crucial, as is avoiding overmixing once the flour is added. The gentle hand-mixing and careful pressing into the tin ensure that characteristic crumbly texture that defines authentic Scottish shortbread.
Whether you're enjoying it with a cup of tea, sharing with friends, or using it as a base for more elaborate desserts, this traditional Scottish shortbread recipe delivers consistent, delicious results every time. Its simplicity belies the sophisticated flavour and texture that has made shortbread Scotland's most celebrated culinary gift to the world.
