Real Scottish Shortbread

"This is my Scottish grandmother's recipe. It melts in your mouth rather than be hard and crunchy like the North American version."
photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2
photo by Tinkerbell photo by Tinkerbell
photo by CulinaryQueen photo by CulinaryQueen
Ready In:
24 cookies




  • Sift cornstarch, sugar and flour together.
  • Blend in butter until combined and then use hands to knead into a soft dough.
  • Shape dough into a ball, cover with plastic wrap and refrigerate for 30 minutes.
  • Place dough in the bottom of a greased 9x9-inch pan and bake at 300°F for 15-20 minutes or until lightly browned.
  • Cool completely in pan and cut into squares.
  • Store in an airtight container.

Questions & Replies

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  1. Bonnie G #2
    DH has been asking me to make a shortbread recipe for some time and just ordered a very pretty special shortbread pan I wanted to try. So glad I picked this one, I followed the recipe exactly including mixing by hand and then refrigerating but did have to bake about an extra 15 minutes before it even becan to turn a very light brown. I was a little nervous when I noticed there was no additional liquid (I've never done anything like this before) but it quickly turned into a nice soft dough. Loved the end result and couldn't be happier, light and melt in your mouth and not to sweet. This is exactly what DH was wanting. Virtual Culinary Cruise: British Isles & Ireland�
  2. Tinkerbell
    When looking through your recipes I found both your mother's & your grandmother's shortbreads. I knew I was going to have to make both! I used the KA mixer to whip these up & because I wasn't handling the dough enough to soften the butter, I didn't refrigerate. Other than that, followed the directions. I really enjoyed the sweeter flavor of this recipe. I did find that I needed to bake it for 35 minutes instead of the 15-20. I could have let it stay in a bit longer, as it was still just starting to brown. Very good recipe; my 3yr old DD & I had a lot of fun making these cookies! :) Made & enjoyed for Fall 2009 Pick A Chef. You were adopted!
  3. drichardson
    Well hello again. This is the recipe I used for over 30 years as a pastry chef, got itself lost and I never found a good replacement, till now. This is a wonderful light cookie. that can be rolled out and cut with cookie cutters and coated with sanding sugar. We have made these several times and am now getting a chance to rate it. Rollout to 1/8" thickness and bake until just golden. We always add a pinch or two of salt to bring out the sweetness.
  4. CulinaryQueen
    PAC Fall 2007 ~ Very nice! Velvety and rich and easy to make. As my DH ruined my square non-stick baking pan the other night, I used a tart pan. I also poked holes all over with a fork. Had to bake for about 25 minutes and probably could have gone a couple of minutes more, as it was just slightly underdone in the center. Thanks Kelly!
    These were really good. I was home late one night and wanted something sweet, this hit the spot and I had all the ingredients already. So this worked out great for us. Will be making these again.


Im a 19 year old student who has just recently discovered her passion for cooking-and especially baking. My favourite part of baking is of course-Eating!
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