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

  • Prep:10 mins
    Cook:30 mins
  • Easy

Nutrition per serving

  • kcal 238
  • fat 13g
  • saturates 8g
  • carbs 27g
  • sugars 0g
  • fibre 1g
  • protein 2g
  • salt 0.16g


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


  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.

  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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