Scottish shortbread

Scottish shortbread
Make some simple Scottish shortbread squares for the biscuit tin using just four ingredients. They're perfect enjoyed with a mid-morning cuppa

  • Preparation and cooking time
    • Prep:10 mins
    • Cook:30 mins
  • Easy
  • Makes 16 squares

Nutrition: Per serving


  • 250g unsalted butter, softened, plus extra for the tin
  • 350g plain flour
  • 50g rice flour
  • 100g caster sugar, plus 1 tbsp


  • STEP 1

    Heat the oven to 180C/160C fan/gas 4. Butter and line a 28 x 18cm tin. In a food processor, pulse together the butter, both flours, ½ tsp salt and the 100g of sugar until the mixture resembles fine breadcrumbs. Pulse a few more times until it comes together into a rough ball. Alternatively, put all the ingredients in a bowl and rub together using your fingertips until the mixture resembles fine breadcrumbs. Bring together into a pliable dough and press down into the prepared tin. Using a sharp knife, mark the dough into 16 bars.

  • STEP 2

    Sprinkle over the remaining sugar and bake for 25-30 mins until golden and set. Remove and prick the dough all over. Leave to cool in the tin for 5 mins before transferring to a wire rack to cool completely. Using a sharp knife, cut through your earlier scores to separate completely.

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