A traditional Scottish shortbread, handed down through my husband's family.
I make triple the quantity at Christmas, it just melts in your mouth.
I decided to incorporate it into a dessert this week - using 5cm discs, stacked with hulled strawberries around the circumference, filled middle with whipped cream/icing sugar/vanilla paste, topped with another disc of shortbread, dusted with icing sugar & served with home made vanilla ice cream & decorated with a fanned whole strawberry.


  • 8oz/225g plain flour (I guestimated with 1 level Tblsp flour = ½ oz)

  • 2-3oz/60-85g caster sugar (ditto above with 1 Tblsp sugar = 1 oz)

  • 4-6oz/113-170g butter

  • pinch of salt


  • 1.

    Preheat oven to 350DecF/180DegC. Sieve flour & salt and sugar.

  • 2.

    Rub in butter and knead to a soft dough.

  • 3.

    Shape into a round or square using a light touch.

  • 4.

    If using a rolling pin, be gentle. Refrigerate until chilled.

  • 5.

    Shape, score or cut to desired shape.

  • 6.

    If required, scallop edges or use a shortbread mould (well floured)

  • 7.

    Place onto a floured baking sheet and prick with a fork. Cook slowly for 20-30 minutes if cooking as one shortbread.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 529kj
  • Fat Total 29g
  • Saturated Fat 18g
  • Protein 6g
  • Carbohydrate 61g
  • Sugar 17g
  • Sodium 78mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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I was making a stacked dessert, so because I made 10 x 5cm discs from the quantity above, cooking time was reduced to between 15-20 minutes

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Posted by Philippa WightmanReport
oops... sorry about the omission have amended the recipe ingredients - thanks for the praise too!
Posted by hungry girlReport
This looks brilliant! The picture is beautiful ... I think you may have left the "butter" off the ingredient list though ... can't wait to try this out and love that it's a family recipe. Thanks!
Posted by Philippa WightmanReport
thanks for the spellcheck - have amended ingredients list - hope you enjoy it HG!
Posted by jackicamReport
Wow! Very profesh! I'm wanting to lick the screen Philippa!
Posted by Philippa WightmanReport
Thanks Jackie - high praise!
Made these for dessert for a dear friends surprise 70th birthday lunch... her husband who never eats dessert almost went back for