Make authentic traditional Scottish shortbread with just butter, sugar, and flour. This classic shortbread recipe creates a buttery, crumbly cookie that’s perfect for tea time, holiday cookie trays, or everyday baking. With simple ingredients and easy preparation, this homemade shortbread delivers a rich texture and true Scottish flavor every time.

Table of Contents

Ingredients

2 sticks salted butter (227g), at room temperature
½ cup sugar (100g)
2 cups all-purpose flour (250g)

Instructions

Prepare the Shortbread

Preheat your oven to 320°F (160°C). Line an 8-inch square baking pan with parchment paper.
Place the room-temperature butter into a large bowl. Using a wooden spoon or spatula, gently soften the butter until it’s smooth and pliable. Avoid whipping or creaming it.
Add the sugar to the butter and mix just until combined. Do not overmix.

Sift the flour into the bowl. Stir gently until the mixture looks crumbly.
Using your hands, bring the dough together by squeezing it until smooth. Work quickly to avoid overmixing.
Transfer the dough to the prepared baking pan. Press it evenly into the pan, making sure it’s smooth and level.
Using a fork, prick the dough in straight lines across the surface, pressing only halfway through.
Bake for 25–35 minutes, or until the edges are just beginning to turn golden brown. The top should remain pale.
Let the shortbread cool in the pan for about 1 hour.
Once slightly warm, remove from the pan and cut into bars or squares using a sharp knife for clean slices.

Tips

Ensure butter is fully softened for easy mixing without overworking the dough.
Pricking the dough evenly helps it bake uniformly without puffing up.

Cut the shortbread while it’s still slightly warm for the cleanest edges.
Watch for the edges turning golden instead of relying solely on the clock.

Variations and Substitutions

Unsalted Butter: You can use unsalted butter with a pinch of added salt if you prefer more control over seasoning.
Flavor Additions: Add a touch of vanilla extract, lemon zest, or a sprinkle of demerara sugar on top before baking for extra flavor and texture.
Different Shapes: Press the dough into a round cake pan and cut into wedges for a traditional presentation.

FAQs

Can I make shortbread ahead of time?
Yes, shortbread actually tastes better a day or two after baking. Store in an airtight container at room temperature for up to a week.

Why is my shortbread too crumbly?
If the dough was too dry or overmixed, it may turn out crumbly. Always handle it gently and avoid adding extra flour.

Can I freeze shortbread?
Absolutely. Wrap baked and cooled shortbread tightly and freeze for up to 2 months. Thaw at room temperature before serving.

Serving Suggestions

Serve traditional Scottish shortbread with a cup of strong black tea or coffee.
Pair with berries or a light fruit compote for an easy dessert.
Crumble over ice cream for a crunchy topping.

Why You’ll Love This Recipe

Authentic buttery flavor and melt-in-your-mouth texture.
Simple ingredients with no need for fancy equipment.
Perfect for holidays, tea parties, or everyday snacking.