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Scottish Shortbread Recipes

Shortbread Biscuits (Cookies)

Janice Pattie
Buttery, crumbly Scottish Shortbread Biscuits, just three ingredients for the best biscuits of all.
4.8 from 5 votes
Prep Time 10 mins
Cook Time 8 mins
Total Time 18 mins
Course Baking
Cuisine British, Scottish
Servings 15
Calories 194 kcal


  • 300 g plain flour
  • 100 g caster sugar
  • 200 g butter
  • caster sugar for dredging


  • Sift the flour into a bowl and add the sugar. Work in the butter with your fingertips - keep it in one piece and gradually work in the dry ingredients. Knead well.
  • Pat down on a work surface and use a rolling pin to roll the dough to about 1/2 cm (1/8 in) and cut out with a cookie cutter. You will probably have to keep pushing the dough back together again as it is very crumbly.
  • Slide the cut biscuits off the work surface with a knife and onto a baking sheet.
  • Bake in the oven at 170C (325F) Mark 3 for about 8 minutes until firm and pale golden brown.
  • Lift onto a cooling tray with a spatula and dredge with caster (superfine) sugar.


Calories: 194kcalCarbohydrates: 22gProtein: 2gFat: 11gSaturated Fat: 7gCholesterol: 29mgSodium: 96mgPotassium: 25mgFiber: 1gSugar: 7gVitamin A: 333IUCalcium: 6mgIron: 1mg
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