May 18, 2024


Free For All Food

Countrywide Shortbread Day: Celebrate with this uncomplicated recipe for the popular Scottish buttery biscuit treat

One particular of the prime times in the Scottish foodie calendar is below and we have a recipe to enable you make the most of it.

Today is most likely a single of the most Scottish days there is – Nationwide Shortbread Day – and we’re getting a second to recognise the good biscuit with this recipe under from former Wonderful British Bake Off contestant James Morton.

Did you know the golden biscuit is claimed to backlink back again to Mary Queen of Scots with it originating from leftover dough from bread? We spoke to the Walkers shortbread loved ones about the record driving the Scottish delicacy last calendar year – browse the job interview in this article.

A person detail is for confident, shortbread won’t be going out of design and style anytime soon and now that we’re paying out a whole lot a lot more time in our kitchens, we can not think of a improved motive than to celebrate National Shortbread Day than whipping up a batch for ourselves.

Recipe by James Morton for Graham’s the Loved ones Dairy

Ultimate shortbread

(Helps make 20) 

© Supplied
Final shortbread.


  • 50g caster sugar
  • 100g unsalted butter, cold
  • 150g basic flour


  1. 1st, line a baking tray with a sheet of non-adhere greaseproof paper. There’s no need to grease either facet – the biscuits are a great deal buttery to prevent any stickage. Working with your hands or a picket spoon, smoosh with each other your sugar and butter in a big bowl.
  2. You DO NOT want to “cream them until eventually light-weight and fluffy” like in a cake – you just want them blended.
  3. Insert your flour and use your arms to convey the mix jointly into a gentle dough – this can acquire a bit of get the job done. Never overdo it, if not you’ll conclusion up with cardboard-like shortbread.
  4. After this, wrap the dough in cling movie and spot in the fridge. You should go away it at the very least 50 percent an hour, but up to 2 days. When you are ready to roll, preheat your oven to 160C/140C Admirer/300F/Gasoline Mark 2.
  5. Clear away your shortbread from its cling movie and area it on a floured surface area. Sprinkle more flour on leading, then roll it out (producing positive it’s not sticking) until eventually it is the thickness of a £1 coin.
  6. Minimize into wished-for shapes applying a biscuit cutter and position each individual on your prepared tray. You can re-roll when you’ve exhausted available reducing area. When your tray is stuffed, prick every single biscuit with a fork a several occasions and scatter them with sugar.
  7. Spot the tray back in the fridge for 10-15 minutes. Consider about it – shortbread is just pastry but with a bit much more butter and sugar. The exact policies implement and so the for a longer time you chill it, the crumblier it will be.
  8. Bake your shortbread, straight from the fridge, for 10-12 minutes. They should really come out pale, but with a little minimal little bit of color appearing about the edges of some of them. Never bake right until golden, or else you are going to have snappy, bitter biscuits.

Additional shortbread recipes…

Scottish classics: Shortbread recipes with a variation

Carina Contini’s Xmas Cracker: Indulge yourself with this delightful chocolate orange shortbread recipe