Shortbread Cookies

Traditional Scottish shortbread is made in a slab, scored and broken into pieces. This shortbread cookie recipe is a twist on the traditional shortbread recipe, perhaps slightly different proportions. Everything always tastes better bite sized, and these are no exception! You already have the ingredients in your cupboard, why not give this recipe a go.

Some people like to replace some of the flour for rice flour, by all means feel free to replace 1/3 with rice flour if you have it- it will make the biscuit finer, however i cannot tell you what the consistency will be like.

Shortbread Cookies


  • 250 grams of Unsalted Butter, Softened
  • 1/2 a cup of Caster Sugar
  • 2 and 3/4 Cups of plain flour, Sifted
  • Extra sugar for the coating (either caster or regular granulated white sugar)


  1. Preheat the oven to 160 degrees Celsius, Fan Forced.
  2. Cream the softened butter and caster sugar, beating until light and fluffy.You can use an electric egg beater for best results.
  3. Work in the flour gradually with a wooden spoon. It forms a very crumbly mixture.
  4. You will not be able to knead this like a regular dough- instead use your knuckles to knead it into a solid lump, this will take a few minutes.
  5. Use a cookie scoop if you have one- or roughly table spoon sized scoops (mine were about 27 grams each) and use the cup of your hand and fingers to gently pat these scoops into smooth balls- you will not be able to roll the balls as they will disintegrate. The balls needed to be as smooth as possible to avoid cracking whilst baking, the heat of your hand will help smooth the surface of the balls.
  6. While each ball of dough is still warm and soft from your hand- use the back of a fork to lightly press the balls giving them a nice raised pattern on top. Dip the fork in flour in between pressings so it doesn't stick to the dough. Don't let them get cold before you press the fork into the top as they might crack.
  7. Bake the shortbread cookies in the preheated oven for approximately 25 minutes depending on your oven and the size or your short bread biscuits. They will go slightly straw coloured, perhaps even the slightest golden colour. You don't want them going brown- it will badly affect the taste if they are brown.
  8. They will likely crack very slightly while cooking. They should be cooked throughout, test this by breaking one open and looking at the inside, it should not look dense and oily, They should be cooked through.
  9. When you are satisfied that they are cooked- remove them from the oven, leaving them on the tray, push them together so they are touching, dredge sugar or caster sugar over the top so they are all covered. As the shortbread biscuits are hot, the sugar will end up sticking to them giving them a nice sugary coating. You can pop them back in the oven for 2-4 mins to help the sugar stick, but this is not essential. The excess sugar will just fall off. The sugar also helps to cover imperfections and make them look pretty. You can keep reusing this excess sugar for subsequent batches coming out of the oven.

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