Traditional Scottish Shortbread Cookies Recipe

There’s something timeless about shortbread. Just butter, sugar, and flour—so simple, yet so rich and comforting. I’ve tried many versions over the years, from whipped shortbread to flavored twists, but when my husband’s cousin’s mother-in-law visited from Scotland and made a batch of her traditional shortbread, I knew I’d struck gold. These cookies had the perfect crisp bite, tender texture, and buttery richness that only a truly authentic recipe can give. And the secret? A little rice flour.

These cookies were so good I had to make them myself. Even though I was recovering from appendix surgery at the time, I couldn’t resist—my husband ended up helping me in the kitchen. It turned into a sweet memory, and the cookies? Worth every moment.

Why You’ll Love This Recipe

Authentic Flavor: This recipe comes straight from Scotland.
Crisp Yet Tender: The addition of rice flour gives a delicate texture.
Simple Ingredients: No fancy add-ins, just pantry staples.
Versatile Base: Perfect plain, or add flavors like lemon, lavender, or chocolate.
Keeps Well: These cookies store beautifully, making them ideal for holidays or gifting.

Ingredients

Melted butter (to grease trays)
250 g butter (about 1 cup), room temperature
100 g (1/2 cup) caster sugar
300 g (2 cups) plain flour, sifted
90 g (1/2 cup) rice flour, sifted

Step-by-Step Instructions

Prep pans & oven: Preheat oven to 150°C (300°F). Brush two baking trays with melted butter to lightly grease.
Beat butter & sugar: In a large bowl, use an electric mixer to beat butter and sugar until pale and creamy.
Add flour: Gradually add the sifted plain flour and rice flour. Mix on low until almost combined.
Bring dough together: Use your hands to form the dough into a smooth ball. Place on a lightly floured surface and knead gently until smooth.

Cut cookies: Roll dough out to about 1/2 inch thickness. Cut into rounds or rectangles. Use cutters or stamps if desired for designs.
Arrange & bake: Place cookies on prepared trays. Bake 40–45 minutes, rotating trays halfway through, until light golden.

Cool: Transfer to a wire rack to cool completely. Store in an airtight tin.

Expert Tips & Troubleshooting

Use rice flour: Don’t skip it! It’s the secret to the crisp, sandy texture.
Low & slow: Bake at a lower temperature for even cooking.
Don’t overwork dough: Knead gently to keep cookies tender.
Decorate before baking: Use cookie stamps for a pretty finish.

Variations & Serving Ideas

Lemon Shortbread: Add lemon zest and a touch of juice.
Lavender Shortbread: Stir in culinary lavender buds.
Chocolate-Dipped: Dip half of each cooled cookie into melted dark chocolate.
Autumn Spice: Swap some sugar for brown sugar and add cinnamon.
Holiday Twist: Use festive cookie cutters and sprinkle with colored sugar.

Storage & Make-Ahead Notes

Room Temp: Store in an airtight tin for up to 2 weeks.
Freezer: Freeze baked cookies for up to 2 months. Thaw at room temperature.
Gift Idea: Package in parchment-lined tins or cellophane bags with ribbon.

FAQs

Q: Why add rice flour?
A: Rice flour makes the texture light and crisp, a hallmark of authentic Scottish shortbread.

Q: Can I use only all-purpose flour?
A: Yes, but you’ll lose some of that delicate crispness.

Q: What’s the difference between shortbread and sugar cookies?
A: Shortbread is richer with more butter and no eggs, giving a denser, melt-in-your-mouth texture.

Q: Can I make this dough ahead?
A: Yes! Refrigerate for up to 3 days, or freeze until ready to use.

Conclusion

These traditional Scottish shortbread cookies are as authentic as they come—simple, buttery, and timeless. Have you ever tried shortbread with rice flour? Give this recipe a go and let me know what you think! Don’t forget to share, leave a comment, and 📌 save this recipe to Pinterest for later.