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Scottish Shortbread

Scottish Shortbread

Buttery Scottish shortbread with a tender crumb and a light rice-flour crispness, made for slicing and sharing.

55 mins total for first methodServes 12Oven
Ingredients ↓Method ↓

Ingredients

Method

15 mins prep40 mins cook55 mins total

  1. Heat the oven to 160°C fan/180°C conventional and line a baking tray with baking paper.

  2. Beat the softened butter and caster sugar until smooth and pale.

  3. Mix in the plain flour and rice flour until a soft dough forms; stop mixing as soon as it comes together.

  4. Press the dough evenly into the tray to about 1cm thick, then prick it all over with a fork.

  5. Bake for 35–40 minutes, until pale golden and firm at the edges.

  6. Cool on the tray for 10 minutes, cut into fingers or wedges, then transfer to a rack to cool completely.

Notes

Cool the shortbread fully before storing it in an airtight container. It keeps well for up to a week.
About this recipe

This classic Scottish shortbread uses a simple buttery dough for a tender, crumbly biscuit with a delicate crisp edge. Rice flour keeps the texture light, while the gentle bake preserves its pale golden finish.

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