(Sorta) Traditional Scottish Shortbread

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If you’re a fan of the bagpipes, or you know just sugar and butter. Then you definitely need to try these crumbly pieces of heaven.

Gooooddd morning (afternoon) biscuit fans!

I’m in the middle of baking my C post (which for now will remain a c-cret) and I thought I’d throw an extra tid bit out to my majestic unicorn followers!

So part of my C-Week post involves this- the bread of my people (the short, not the Scottish). Now because I couldn’t imagine baking without the internet, I fell into a bit of a Pinterest hole but when I emerged there I held what seemed to be too good to be true.

3 ingredients it said.
4.5 star recipe.

And Basil and Bubbly likes cats, so I was sold. Meow.


Meet Manny, my junior baker.

So I got to work and 40 minutes later, I raised my kitten/baking assistant in glory as the shortest of the shortest bread melted in to my mouth.

I could not recommend this recipe highly enough!


Scottish Shortbread

2C plain flour
250g unsalted butter
1/2C brown sugar


  1. Preheat your oven to 160C. That lady deserves a little warming up beforehand.. if you get my gist.
  2. Line a 20 x 20 pan with baking paper.
  3. In a large bowl, cream the butter until it turns a lighter yellow. Add the sugar and cream until well combined.
  4. Sift your flour in and using your hands (or something else if you’re not a fan of getting them dirty) to combine it all into a soft dough.
  5. Pat the dough into your lined pan and using a knife slice the shortbread into what ever size you want your biscuits to be. Make sure you cut all the way through to the bottom of the pan.
    As the dough bakes, this sections you cut will stay somewhat separate so you can just break the biscuits once they’re cooled.
  6. Throw that shiznit in the oven for about 35-40 minutes or until the top begins to brown.
  7. Wait for it to cool and then marvel in your amazing baking prowess.


That is it. Seriously. How easy is that? About 7 easys in my opinion.

Thanks for reading my majestic, sugar coated unicorns! If you like this recipe let me know in the comments section and hey, why not follow the blog?
I would love to hear about your baking wizardry since you have taken the time to read about mine. 🙂

Happy baking!


8 thoughts on “(Sorta) Traditional Scottish Shortbread

  1. I love that there are such few ingredients in this, yum! I can’t have regular shortbread anymore as I’m gluten intolerant, but I finally came up with a recipe to make a tasty one with gluten free flours at least so I can eat them again! YAY! And almost as tasty as a regular Scottish shortbread too. It uses white rice flour, cornstarch and tapioca…a few more ingredients, but still pretty easy to make. I love simple but delicious recipes. Manny is such a cutie, I’ll be he’s the perfect baking assistant 😀


    1. Hey there Cowgirl! Thanks for your comment 🙂
      I always find gluten free baking so tricky. Im jealous that you can figure it out!
      Manny is a great assistant! He does try to eat the batter though haha

      Liked by 1 person

      1. it can be pretty tough, especially if you’re trying to make gluten free goodies taste just like their original. But I’m pretty determined so that helps haha! The key, I think, is a mix of different flours depending on what I make. My gluten free goodies got better when I stopped trying to use the GF AP mix you buy at the store and mix them myself. It’s gotten much easier after experimenting a lot, but that’s the fun part 😀


  2. I’m so thrilled ( and flattered ) that you liked the shortbread! Thank you for giving it a try 🙂 I really was skeptical of the short ingredient list, too, but, MAN, they are good, right?!
    Also, I am super pro-cat. Currently have two, because my husband has declared that we are not to be Outnumbered By Cats in our house and that three cats just might be a crazy person’s number of cats. He is obviously wrong and will not win this battle.


    1. They are amazing! You deserve the flattery haha.
      Ah yes, we have 2 itty bitty kitties at home as well! Although everytime I visit the adoption centre we get that little bit closer to having 3!


  3. Pingback: The C-cret to a Creme Brulee Tart – Baking Saturdays

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