Scottish shortbread with ease 1, 2, 3

    40 min

    This crumbly shortbread really puts the "short" in the shortbread. Its texture is whole handedly light and delicate.


    London, England, UK
    56 people made this

    Makes: 25 shortbread biscuits

    • 100g cold butter or margarine
    • 200g caster sugar
    • 300g self raising flour
    • clementine zest or chocolate chips (optional)

    Prep:30min  ›  Cook:10min  ›  Ready in:40min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Using an electric whisk, combine the butter and the sugar. Using your hands, add the flour (and optional zest or chocolate chips, if using) to form a ball. Try not to handle the dough too much or the butter will get warm. If this is to occur, no problem. Form a round disk with the dough, wrap with cling film and place in the fridge for 15 minutes to firm up.
    3. Roll out the dough (lightly using a dusting of flour to prevent the dough from sticking to the rolling pin) to around half an inch thick. Fancy cutters may be used. Or simple round or fluted ones. Prick each biscuit with a fork then transfer to a baking tray.
    4. Bake in the preheated oven for around 10 to 15 minutes. Remove, and leave to cool. Finally! Enjoy with many friends and family.


    This shortbread mainly thrives on the rich quality of the butter. For me Kerrygold works best, though margarines such as 'Stork' won't do this recipe justice. The larger the biscuit size, the longer it will need in the oven. Additions of clementine zest or chocolate chips work a treat for the little ones, or just to spruce up a classic!

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    Afternoon, I have made the recipe again to understand what you mean, try using only 225g to keep your dough moist for when shaping the cookies  -  28 Feb 2017