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Grandma’s Scottish Shortbread

My Scottish grandmother was renowned for her baking, and one of the highlights whenever we visited my grandparents was her bringing out the baking tin. Her shortbread cookies were my favorite, and now, whenever I make them, I remember her. This is not a thin, crispy dessert shortbread; it’s a deep bar that is best served with a cup of tea. —Jane Kelly, Wayland, Massachusetts
  • Total Time
    Prep: 15 min. Bake: 45 min. + cooling
  • Makes
    4 dozen


  • 1 pound butter, softened
  • 8 ounces superfine sugar (about 1-1/4 cups)
  • 1 pound all-purpose flour (3-2/3 cups)
  • 8 ounces white rice flour (1-1/3 cups)


  • Preheat oven to 300°. Cream butter and sugar until light and fluffy, 5-7 minutes. Combine flours; gradually beat into creamed mixture. Press dough into an ungreased 13x9-in. baking pan. Prick with a fork.
  • Bake until light brown, 45-50 minutes. Cut into 48 bars or triangles while warm. Cool completely on a wire rack.
Nutrition Facts
1 bar: 139 calories, 8g fat (5g saturated fat), 20mg cholesterol, 61mg sodium, 16g carbohydrate (5g sugars, 0 fiber), 1g protein.
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  • amehart
    Sep 28, 2020

    This is wonderful! I made them and shared with family and friends and everyone thought they were delicious - definitely a keeper. I have another shortbread recipe and it also calls for the Rice Flour - do not substitute that as it really makes this special.

  • frugallassie
    Sep 16, 2020

    This is almost identical to my own Scottish grandmother's recipe that she brought over with her when she immigrated here a hundred years ago it's very close to my great aunt Nellie's recipe which did not include rice flour. I prefer making Aunt Nellie's because rice flour is not easy to find.

  • Norma A.
    Sep 11, 2020

    This is nothing like my mother-in-laws recipe for original shortbread. She was from Scotland.

  • dcscake_OH
    Dec 12, 2019

    Wonderful recipes, love it. I sometimes cut it in shapes it was are having a get together.