Main content

Scottish Shortbread


  • 200g butter at room temperature

  • 85g golden caster sugar, plus extra for sprinkling

  • 60g semolina, plus extra for rolling

  • 175g plain flour, plus extra for rolling


  • 1.

    Preheat the oven to 150C/ Gas mark 2. Using a hand whisk, beat the butter and sugar together until light. Then with a round bladed knife mix in the semolina and flour to make a firm dough; shape into a ball.

  • 2.

    Dust the surface with a mixture of semolina and flour and roll out the dough to make a 15cm round. Transfer to a non-stick baking sheet. Using the back a teaspoon, make indentations all the way round the edge shortbread then mark out 8 segments with a sharp knife. Sprinkle with a little extra sugar and bake for 30 – 35 minutes until pale golden. It’ll still feel a little soft in the centre but will firm up as it hardens.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings