Buttery homemade shortbread is so much better than its mass-produced counterpart. And traditional Scottish Shortbread is the best of all.
This recipe is from my great Nana Ling's recipe book and dated 18 July 1941.
She's identified the source of the recipe as "Mrs MacFarlane". Sounds Scottish enough to me!
Traditional Scottish Shortbread is particularly popular during celebrations such as Christmas and Hogmanay (Scottish New Year).
However, it's also popular throughout the world at any time of the year.
It's certainly welcome in my home all year round!
My Scottish connection
While Nana Ling's background appears to be mostly English, back in 1941 her extended family was becoming a little more Scottish.
Two of her children married McDonalds, with the first McDonald union in 1941.
Then, in 1943, her daughter (my Nan Mac) married my dear Pop Mac, Ronald George McDonald.
I wonder whether she used this recipe to impress her new daughter-in-law and son-in-law?
Perhaps she baked up a batch to celebrate both of their weddings?
Ronald George McDonald ('Pop Mac')
In any event, her son-in-law (my Pop Mac) was extremely proud of his Scottish heritage and I reckon he'd love this Scottish shortbread recipe – it's a little more textured than store-bought shortbread and definitely on the sweet side.
Pop Mac was known for his sweet tooth, and he always got a giggle out of me each time he declared, "My favourite fruit is chocolate."
Remembering the Scottish connection
Like my Pop Mac, I'm extremely proud of my Scottish Highlands heritage. I also have Scottish DNA from my Dad's side of the family, who were originally from Glasgow.
I like to continue the story by taking my kids to Scottish festivals like Brigadoon and Aberdeen Highland Games.
Of course, it's also an excuse to keep cooking up this wonderful recipe.
Tips for making traditional Scottish Shortbread
You don't need much equipment to make this shortbread. In fact, you don't even need a bowl!
The thing that will make or break your shortbread, though, is the method.
If you do a little research on how to make the perfect shortbread, it can be very confusing.
There are various “rules” about making shortbread, and quite often these rules clash.
It really is a case of experimenting until you find what works for you in your kitchen.
Shortbread troubleshooting
Here are some tips to avoid common problems people encounter when making shortbread:
- “My shortbread has cooked unevenly”– try chilling before cooking
- “My shortbread is chewy or soft” – cook slower and longer
- “My shortbread is burnt on the edges” – cook slower
- “My shortbread has spread out too much during cooking” – try chilling before cooking.
Air Fryer method
You can also make up this recipe in an air fryer!
No need to miss out on celebrating new year with Scottish Shortbread because you're away in the caravan or camping.
See below for the air fryer directions.
Finally, there's just one more thing to say.
Ith gu leòir! (EEch goo looor).
That's "eat plenty" in Scottish Gaelic.
Nana Ling's Scottish Shortbread recipe
Keep scrolling for the tested and tweaked version.
Traditional Scottish Shortbread
Ingredients
- 120 grams plain flour
- 60 grams rice flour
- ½ teaspoon baking powder
- 120 grams butter
- 120 grams sugar
Instructions
- Put sugar, butter and sifted flours and baking powder in separate piles on a clean surface.
- Knead butter and sugar together.
- Gradually draw in the flour, kneading well.
- When the mixture is a stiff paste, break into two pieces.
- Roll out each piece into a circle that's a little over 1 cm (or ½ inch) thick. The circles should be about 16cm in diameter.
- Pinch edges, pierce with a fork in lines and dust with a little extra sugar on top.
- Place in fridge for 15-20 minutes to chill.
- Bake in a slow oven until golden. (I bake mine in a fan-forced oven at 145 degrees celsius for about 40 minutes.)
Air Fryer Method
- Using the 3.2L Kmart Air Fryer (or equivalent), cut a circle of baking paper the same size as the bottom of the basket.
- Use only half of the amount of each ingredient listed above.
- Follow the instructions above to combine the sugar and butter and then the flours and baking powder.
- Form the mixture into one ball and place on the baking paper.
- Using a rolling pin, glass or your hands, roll or flatten out the mixture to form a circle about 16cm in diameter. Use your hands to keep the shape circular and smooth out any cracks that appear at the edges.
- Pinch edges, pierce with a fork in lines and dust with a little extra sugar on top.
- Place in fridge for 15-20 minutes to chill.
- Heat air fryer at 180 degrees celsius for 3 minutes before placing shortbread in the air fryer.
- Carefully place shortbread in the air fryer basket and cook at 140 degrees celsius for 30 minutes.
- Allow to cool completely in the basket before removing the shortbread in one piece and then cutting in squares with a sharp knife.
Wendy Robinson
Scottish shortbread : missing the adding of Baking powder.
Wendy Robinson
you forgot to add the *Baking powder* in your instruction steps.
Libby
Hi Wendy. It's in step 1 of the oven method, you sift it with the flours. Perhaps you were looking at the air fryer method where it is not as clear - I'll edit to clarify this. Thanks for the feedback! Happy cooking 🙂 Libby
Christine Boyle
Hi Libby
Just got a doughnut cutter at Spotlight for $2.79 so happy with that and now to test out the recipe !!
Libby
Bargain! Well done 🙂 We really loved the doughnuts recipe... hope you feel the same after testing it out.
roberta maxwell-krenn
Christine, I loved my grandma's shortbread. However, the recipe that my mother gave me after grandma passed away (1952) included an egg. I've never seen any recipe other than grandma's shortbread using an egg. Grandma's recipe is quite simple: butter, sugar, flour, 1 egg, vanilla or almond flavor or a flavor of your choice (optional). Temp 325 degrees for about an hour. I've made this recipe and it's good. I enjoyed watching ur video on making shortbread. Just wondered about the egg.
Libby
Hi Roberta. Glad you enjoyed the video 🙂 I looked through my Nana Ling's recipe book as I knew she had a couple of other shortbread recipes jotted down. I did actually find a shortbread recipe that uses 1 egg and is very similar to what your describe! I will make it at some stage so keep an eye out for it 🙂 Libby
Christine Boyle
Thanks Libby
Will let you know if I can't get one
Christine x x
Christine Boyle
Hi Libby
Was wondering where you got the doughnut cutter from as I’m having difficulty finding one .
I’m keen to have a go at the doughnuts , I’m guessing Sydney will have them somewhere lol
Thanks and I’m really enjoying this recipe blog , you are doing a lovely job of re creating the recipes !
Christine x x
Libby
Hi Christine. So pleased you're enjoying the blog! I found the doughnut cutter at our local shopping centre's kitchenware shop. It was only about $4. Happy to pick one up for you if you can't find one and send it with mum? Libby xx