This buttery, golden recipe for Scottish shortbread makes a terrific treat with a hot cup of coffee or tea.


  • 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.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 327kj
  • Fat Total 20g
  • Saturated Fat 12g
  • Protein 3g
  • Carbohydrate 32g
  • Sugar 10g
  • Sodium 3mg

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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