How to Make Your Own Scottish-Style Shortbread for Christmas. Part 2

Classic Shortbread Recipe

This  recipe is simpler than the recipe in Part 1. It uses only butter, plain flour, and sugar. True to the original Scottish tradition.

It yields rich, buttery shortbread that melts in your mouth.

Ingredients

150g unsalted butter, softened

75g caster sugar, plus extra for sprinkling

225g plain flour

Method

Preheat the Oven

Preheat your oven to 160°C (140°C fan) or 325°F. Line a baking tray with parchment paper.

Cream Butter and Sugar

In a mixing bowl, cream the butter and sugar together until light and fluffy. Use a wooden spoon or hand mixer for best results.

Add the Flour

Gradually sift in the plain flour and mix until the dough begins to come together. Avoid overworking the dough—it should be soft but not sticky.

Shape the Dough

Lightly flour your surface and roll out the dough to about 1cm (1/3 inch) thick.

Cut into your desired shapes (rectangles, circles, or festive shapes) using a knife or cookie cutter. Alternatively, press the dough into a baking tin and score into squares or fingers.

Chill

Transfer the shaped dough to the fridge and chill for 15-20 minutes. This helps the shortbread hold its shape while baking.

Bake

Bake for 20-25 minutes, or until the edges are just beginning to turn golden. The shortbread should remain pale overall.

Cool and Sprinkle

Remove from the oven and sprinkle lightly with caster sugar while still warm. Allow to cool on the tray for 5 minutes before transferring to a wire rack.

Tips for Success

Use the best quality butter you can find—it’s the key to flavour in this simple recipe.

If the dough feels too crumbly, add a teaspoon of cold water to bring it together.

For a crispier texture, bake for an additional 2-3 minutes, keeping a close eye to avoid browning.

Enjoy your homemade shortbread with a cup of tea or as a delightful treat during the Christmas festivities!

How to Make Your Own Scottish-Style Shortbread for Christmas. Part 1

There’s nothing quite like the buttery richness of traditional Scottish shortbread to bring a touch of festive cheer to your Christmas table. 

With its crumbly texture and subtly sweet flavour, it’s a timeless treat that pairs beautifully with a cup of tea or mulled wine. 

Best of all, it’s surprisingly easy to make at home. 

Here’s how you can whip up your own batch of authentic Scottish-style shortbread, perfect for sharing—or keeping all to yourself!

A Brief History of Shortbread

Shortbread has its origins in Scotland, dating back to the 12th century. It became more refined in the 16th century, thanks to Mary, Queen of Scots, who was said to have adored the buttery biscuit. Traditionally made with just three simple ingredients—sugar, butter, and flour—it’s a true celebration of simplicity. Today, shortbread is a staple of Christmas celebrations in Scotland and beyond.

Ingredients You’ll Need

To make a classic batch of Scottish-style shortbread, you only need:

225g unsalted butter, softened

110g caster sugar, plus extra for sprinkling

275g plain flour

50g rice flour (optional, for extra crunch)

A pinch of salt

Equipment

Mixing bowl

Wooden spoon or hand mixer

Baking tray

Baking paper

Rolling pin (optional)

Shortbread mould or cutter (optional)

Method

Preheat and Prepare

Preheat your oven to 160°C (140°C fan) or 325°F. Line a baking tray with baking paper.

Cream the Butter and Sugar

In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. This step is crucial for creating a delicate, crumbly texture.

Incorporate the Flour

Gradually sift in the plain flour, rice flour (if using), and salt. Mix gently until the dough starts to come together. Avoid over-mixing, as this can result in tough shortbread.

Shape the Dough

For a classic look: Roll out the dough to about 1cm thick and cut into fingers, rounds, or festive shapes using a cutter.

For traditional wedges: Press the dough into a shortbread mould or round tin, then score into triangles.

For rustic shortbread: Simply press the dough into a baking tray and score into squares or rectangles.

Chill

Chill the shaped dough in the fridge for 15-20 minutes. This helps prevent spreading during baking.

Bake

Bake the shortbread in the preheated oven for 25-30 minutes, or until the edges are just starting to turn golden. Shortbread should remain pale.

Cool and Decorate

Allow the shortbread to cool on the tray for 5 minutes before transferring to a wire rack. While still warm, sprinkle with caster sugar for a classic touch.

Customising Your Shortbread

For a festive twist, you can add:

A teaspoon of vanilla extract or a pinch of cinnamon for extra flavour.

A handful of finely chopped dried cranberries or orange zest.

A drizzle of melted chocolate once the shortbread has cooled.

Storing and Gifting

Homemade shortbread will keep beautifully in an airtight container for up to two weeks. For gifting, wrap it in parchment paper and tie with a ribbon or place it in a decorative tin.

Why Make Your Own?

Making shortbread from scratch allows you to control the quality of ingredients and add your personal touch. It’s also a wonderfully simple way to spend a cosy afternoon and fills your home with the warm, buttery aroma of Christmas.

So, why not embrace the tradition and make your own Scottish-style shortbread this festive season? It’s a gift that tastes as good as it feels to give. 

Merry Christmas and happy baking!

Christmastime Vanilla Shortbreads

Everyone likes shortbreads so this special Vanilla Shortbreads recipe courtesy of our friends at Bonne Maman will prove to be a real Christmastime winner with friends and family members alike!

Ingredients

225g unsalted butter

2 tsp vanilla extract

115g caster sugar

340g plain flour

125g custard powder

4-5 tbsp milk

Bonne Maman Conserves

Bonne Maman Hazelnut Chocolate Spread

Icing sugar, to dust

Heat the oven to 150°C, 130°C fan, gas 2.

In a medium bowl, beat together the butter, vanilla and sugar until creamy. Mix in the dry ingredients and enough milk to form a firm dough.

Knead the dough into a ball and put it between two sheets of baking paper. Roll out the dough as thinly as you can, about 5mm, then chill for 20 minutes.

Using whatever cutters you have, stamp out an even number of biscuits. Now stamp out small rounds or stars from the centre of half the biscuits to make the tops.

Mix together all the dough off-cuts and re-roll between the paper as before. Stamp out more shapes.

Once the shapes are cut out, arrange on 2 baking sheets lines with paper and chill for 10 minutes.

Bake the biscuits for about 10-12 minutes or until firm and pale golden. Cool on the baking sheet.

When cool, spread your favourite Bonne Maman Conserve or Hazelnut Chocolate Spread on the bottom biscuits and top with another, pressing them together. Dust with icing sugar.