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Scottish shortbread cookies are simple to make and incredibly satisfying. With just a few basic ingredients and the right proportions, you’ll get tender, crumbly biscuits that hold their shape and offer that classic buttery flavor. The ideal ratio to remember is sugar:butter:flour = 1:2:3.
Ingredients
- 75 g sugar
- 150 g unsalted butter (softened)
- 150 g all-purpose flour
- 75 g cornflour (cornstarch)
How to make Scottish shortbread cookies
- Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together the all-purpose flour, cornflour and a pinch of salt.
- In a separate bowl, cream the softened butter and sugar until light and smooth—do not overbeat.
- Sift the flour mixture into the butter and gently fold until it just comes together into coarse crumbs.
- Turn the mixture onto a clean work surface and bring the crumbs together by pressing gently with your hands. Avoid overworking the dough.
- Roll the dough to about 1 cm thickness. Cut out cookies with a cookie cutter or shape them by hand. Place cookies on the prepared baking sheet about 2 inches apart.
- Prick the center of each cookie a few times with the tines of a fork to allow steam to escape and to replicate the traditional look.
- Bake for 25–30 minutes, or until the cookies are set and just before they begin to brown. The centers should still be pale.
- Allow cookies to cool on a wire rack, then store in an airtight container.
Tips: Use good-quality butter for the best flavor. If you prefer a crisper texture, roll the dough slightly thinner; for a more tender crumb, keep the thickness at about 1 cm. You can also add a teaspoon of vanilla extract, a pinch of lemon zest, or chopped nuts for variation.
Watch the video to see how easy it is to make Scottish shortbread cookies
These shortbread cookies are versatile and can be flavored with additions like chopped nuts, dried fruit, or a dusting of powdered sugar. They make a lovely snack or gift when stored in a decorative airtight tin.
Scottish Shortbread Cookies
10 mins
30 mins
40 mins
Breakfast, Snack
British
18 shortbread cookies
Ingredients
- 75 g Sugar
- 150 g Butter
- 150 g All purpose flour
- 75 g Corn Flour
Instructions
- Mix together the all-purpose flour, cornflour and a pinch of salt in a bowl.
- Cream the softened butter and sugar until light and smooth.
- Sift the flour mixture into the creamed butter and fold gently until just combined and the mixture forms coarse crumbs.
- Turn the crumbs onto a clean surface and press them together to form a dough. Take care not to overwork it. Roll the dough to about 1 cm thickness, cut into shapes, and place on a baking sheet about 2″ apart. Prick each cookie a few times with a fork.
- Bake at 325°F for 25–30 minutes or until set and just before they begin to brown. Cool on a wire rack and store in an airtight container. Enjoy!
Video
scottish shortbread cookies
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