An authentic Scottish recipe from


- 6oz plain flour
- 4oz soft butter
- 2oz caster (granulated) sugar
- 1 oz cornflour (cornstarch)


  • Mix the butter and sugar together till pale and creamy.
  • Sieve the flour and cornflour into the bowl and mix well.
  • Spread a small amount of flour on the work surface and place the dough on this.
  • Shake a little flour on to dough and roll it to about quarter inch thick.
  • Prick dough with a fork and cut into rounds (or strips) with a cutter.
  • (If you want one large shortbread round, pinch the edges with thumb and finger all round).
  • Use a palette knife to lift the shortbread onto an oiled baking tray.
  • Bake for 25 minutes in a pre-heated oven at 325F/170C/Gas Mark 3.
  • Shortbread is ready when pale brown and crisp - if not, return to the oven for 5 minutes.
  • Remove shortbread from oven.
  • Immediately shake caster/granulated sugar on the top of the shortbread.
  • Use a palette knife to move them to a cooling rack.
  • Store in an airtight tin once they are cold.

Recipe listing . .