Scottish Shortbread
Why this recipe works
- Few ingredients, clear flavour: Butter, sugar and flour do most of the work, giving shortbread its clean, rich character without unnecessary additions.
- Classic crumbly texture: Rice flour helps create the fine, sandy bite associated with traditional shortbread, while the low, gentle bake keeps the colour pale.
- Keeps well: Once fully cooled, the biscuits store neatly in an airtight container and are easy to make ahead for gifting or serving with drinks.
Get the most out of this recipe
Timing notes
- Cut while warm: Slice the shortbread after its brief cooling time in the tin; it cuts more cleanly before it firms up completely.
- Let it cool fully: Allow the fingers to cool completely before serving so the crumb sets and the edges become crisp-tender.
Texture tips
- Keep the dough short: Mix only until no dry flour remains. Overworking the dough can make the biscuits firm rather than delicately crumbly.
- Press evenly: An even layer in the tin helps the shortbread bake consistently, with pale centres and lightly golden edges.
Ingredient notes
- Use good butter: Butter is the dominant flavour, so choose one with a clean, creamy taste.
- Why rice flour matters: Rice flour gives the shortbread a more traditional sandy texture; using only plain flour will make it slightly softer and less crumbly.
Make-ahead tips
- Bake ahead: Store cooled shortbread in an airtight container at room temperature for up to 7 days.
- Freeze after baking: Freeze the cooled fingers in a sealed container for up to 2 months, then thaw at room temperature before serving.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 160°C (320°F). Line a 20 cm square tin with parchment paper, leaving a little overhang to help you lift it out later.
- In a mixing bowl, whisk the salted butter and caster sugar until smooth and creamy, but not aerated. Whisk in the vanilla extract.
- Add the plain flour, rice flour and fine sea salt, then mix until the dough just comes together and no dry flour remains. Tip into the lined tin and press into an even layer, smoothing the top.
- Prick the surface all over with a fork. Bake for 35 to 40 minutes until pale gold at the edges and set in the centre.
- Cool in the tin for 10 minutes, then lift out using the parchment and place on a board. While still warm, cut into 12 fingers, then leave to cool completely before serving.
Recipe notes
Tips
- For the classic shortbread texture, mix only until the dough comes together; overworking can make it tough.
- If the top starts to colour too quickly, move the tin to a lower shelf for the remaining bake time.
- This contains no egg, but if serving to vulnerable groups, ensure the butter is stored and handled safely and keep the biscuits well covered once cooled.
Substitutions
- Replace vanilla extract with 1 tsp almond extract for a more fragrant, nutty note.
- Replace rice flour with the same amount of plain flour for a slightly less crumbly, more tender shortbread.
Storage
- Store in an airtight container at room temperature for up to 7 days. Freeze the cooled shortbread in a sealed container for up to 2 months; thaw at room temperature until crisp-tender.
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Recipe overview
- Servings: 12 pieces
- Yield: shortbread fingers
- Total time: 55min (15min active)
- Difficulty: Easy
- Cuisine: British
-
Allergens:
Gluten Milk Wheat
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