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scottish shortbread
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5 from 4 votes

Traditional Scottish Shortbread

A rich, buttery Scottish shortbread from the pages of Nana Ling's handwritten recipe book - dated 1941.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dessert
Cuisine: Australian, Scottish
Keyword: scottish shortbread
Servings: 24 pieces
Calories: 83kcal


  • 120 grams flour
  • 60 grams rice flour
  • 1/2 teaspoon baking powder
  • 120 grams butter
  • 120 grams sugar


  • 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 1/2 inch) thick.
  • Pinch edges and dust with a little extra sugar on top.
  • Bake in a slow oven until golden. (I bake mine in a fan-forced oven at 140 degrees celsius for about 35 minutes.)



Calories: 83kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 36mg | Potassium: 16mg | Fiber: 1g | Sugar: 5g | Vitamin A: 125IU | Calcium: 6mg | Iron: 1mg