Shortbread Recipe

Shortbread originated in Scotland, with the first printed recipe in 1736 from a Scotswoman named Mrs McLintock. This recipe is an adaptation which still tastes great today!

  • Serves 20-24 shortbreads
  • Preparation time: ~10 minutes
  • Cooking time: some 15-20 minutes


  • 125g Butter
  • 55g Caster sugar
  • 180g Plain flour


  1. Preheat the oven to 190°C/Gas Mark 5.
  2. Beat the sugar and butter together until smooth.
  3. Slowly stir in the flower to make a smooth dough
  4. Place onto a work surface and roll out until the dough is about 2cm thick.
  5. Cut into fingers or rounds and place onto a baking tray.
  6. Sprinkle with sugar then bake in the oven for 15-20 minutes until or until pale golden-brown.
  7. Set aside to cool on a wire rack.