Scottish shortbread

Originating in Scotland, shortbread has become very popular in many parts of the globe and is now eaten all year. Enjoy the crumbly, golden biscuit with a mug of your favourite brew.

  • 30 mins cooking
  • Makes 16
  • Print


  • 250 gram butter, softened
  • 1/3 cup (75g) caster sugar
  • 2 cup (300g) plain flour
  • 1/2 cup (90g) rice flour


  • 1
    Preheat oven to 150°C. Grease two oven trays.
  • 2
    Beat butter and sugar in a small bowl with electric mixer until combined. Add large spoonfuls of sifted flours to butter mixture, beating after each addition. Press ingredients together gently; knead on floured surface until smooth.
  • 3
    Divide dough into two portions. Shape portions into 18cm rounds. Place rounds on trays, mark into wedges, then prick with fork. Pinch a decorative edge around the shortbread with floured fingers.
  • 4
    Bake about 30 minutes. Stand for 10 minutes before transferring to a wire rack to cool. Cut when cold.

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