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Traditional Scottish Shortbread Recipe

Course Desserts
Cuisine Scottish


  • 2 cups flour
  • 1/2 cup powdered sugar
  • 1 cup butter softened
  • 1/4 tsp baking powder
  • 1/2 tsp salt


  • Begin by bringing the butter to room temp by leaving it out on the counter for 20 minutes or so.
  • Mix the softened butter with the sugar until light and fluffy.
  • Add the flour, baking powder, and salt.
  • Mix well, and then bring together into a ball with your hands, the mixture will be crumbly until you do so. You'll have to "press it" into a ball. The key to successful shortbread cookie dough is to handle it as little as possible. Don’t pound or knead it heavily or this can affect the levity of the shortbread.
  • Form a disk with the dough, wrap in plastic and refrigerate for 30 minutes.
  • Roll out into 1/4 inch thickness.
  • Using a sharp knife or pizza cutter, cut into rectangles. You can also use a cookie cutter, if that's easier for you.
  • Poke a fork carefully into the little rectangles, creating holes. This helps with even cooking. Place in the refrigerator for thirty minutes.
  • Bake on an ungreased cookie sheet for 20 minutes at 350°.
  • Remove to the cooling rack, and serve.