Scottish Shortbread Recipe – Classic, Buttery & Easy

If you’ve been searching for the perfect Scottish shortbread recipe—the kind that’s buttery, crumbly, and melts in your mouth just like Grandma’s—you’re in the right place! This recipe uses just three simple ingredients for that classic Scottish shortbread flavor. Whether you’re baking for the holidays or just want a taste of old-fashioned comfort, this Scottish shortbread recipe is as easy as it gets and turns out perfectly every time.

Just three ingredients—flour, sugar, and good butter—turn into a tray of golden, sweet “biscuits” that are just as perfect with a cup of afternoon tea as they are with coffee in the morning or a glass of milk at midnight. Whether you’re baking a batch for your own cookie tin or for holiday gifts, this is the kind of recipe that brings generations together. So, let’s roll up our sleeves (no mixer needed!) and make a memory you can taste.

Why This Is the Best Scottish Shortbread Recipe

Simple Ingredients: You probably have everything in your kitchen right now.
No Fuss, No Chill: You don’t need a mixer or to chill the dough—just a bowl and your hands.
Perfect Texture: It’s supposed to be a little pale, firm but tender, and never dry or sandy.
Nostalgic: Just like the tins of shortbread at Grandma’s house, but better because it’s fresh!

Ingredients

2½ cups all-purpose flour
½ cup granulated sugar (plus extra for sprinkling)
2 sticks salted butter, at room temperature (not melted)

Instructions

Preheat & Prep:
Preheat oven to 375°F (190°C). Line a large baking sheet with parchment or lightly grease it.
Mix the Dough:
In a large bowl, mix the flour and sugar. Add the softened butter and use your hands to work it in until you get a crumbly, slightly sticky dough. Don’t overmix—just combine until it comes together.
Shape:
Pat the dough onto the prepared baking sheet using your hands. Shape into a rectangle about ¾ inch thick. (No need for a rolling pin! A little rustic charm is part of the fun.)
Cut & Prick:
Use a sharp knife to cut the dough into rectangles or “fingers.” Prick each piece halfway down with a fork for that classic look.
Bake:
Bake for 25–30 minutes, until the edges are just starting to turn golden. Don’t let the shortbread brown all over—it should be pale.
Finish & Cool:
Immediately sprinkle with extra sugar as soon as it comes out of the oven. Cool completely on the tray—shortbread is fragile while warm, but firms up as it cools.
Serve or Store:
Once cool, break or cut apart. Layer in a parchment-lined tin or airtight container.

Personal Tips & Tricks

Butter Matters: Use good, salted butter for true flavor. European-style butters add even more richness!
Too Crumbly? If the dough seems dry, knead gently for a minute with warm hands. Don’t add water!
Shaping: If you like perfect edges, gently trim the rectangle after baking while it’s still warm.
Texture: It’s okay if the cookies feel soft out of the oven—they’ll firm up as they cool.

Variations

Add a splash of vanilla or almond extract for extra flavor.
Grate in a little orange or lemon zest for a citrusy twist.
Dip one end in melted chocolate and let cool for a festive touch.

Serving & Storage Suggestions

Serve shortbread with tea, coffee, or as an elegant cookie tray addition.
Store in a tin lined with parchment paper for up to a week.
Freeze in an airtight container for up to 3 months—let come to room temp before serving.

Fun Food Debate

Are you a “fingers,” “wedges,” or “rounds” person?
Let me know how your family shapes their shortbread, or if you have a secret ingredient that makes yours special!

Looking for more cozy, nostalgic recipes? Try these:

Frequently Asked Questions

Can I use self-rising flour for shortbread?
No, use all-purpose flour. Shortbread shouldn’t rise or get fluffy.

Why is my shortbread soft out of the oven?
That’s normal! It firms up as it cools—don’t try to move it too soon.

Can I make these in advance?
Absolutely. In fact, the flavor gets even better after a day or two in a tin.

Did you grow up with a family shortbread tradition? Do you make yours in fingers, rounds, or wedges? Share your best tips or memories in the comments below! And if you bake a batch, I’d love to see a photo—tag me on Pinterest or Facebook!