scottish shortbread

Scottish shortbread

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Scottish shortbread

Difficulty: Easy

Time: 20 minutes plus 20 minutes baking

Serves: 20+ biscuits

What’s more Scottish than a delicious piece of shortbread? With only three ingredients, it’s a great, easy treat to make with your kids. We used Mary Berry’s very special shortbread recipe as you can never go wrong with Mary Berry!


175g plain/all-purpose flour

75g caster sugar

100g butter, softened

Demerara sugar for sprinkling


Pre-heat the oven to 160C/140C Fan and get your child to lightly grease 2 baking trays. We normally just use a little scrap of the butter wrapper with butter and wipe it on.

Mix the ingredients together

Get your little chef to help you weigh the flour (175g), sugar (75g) and butter (100g) and pop them all in a large mixing bowl.

Using your finger tips rub everything together gently until you have a fine breadcrumb.

Make the Scottish shortbread

Knead the mixture gently to bring it all together in a ball of dough. We had to do this for a while to stop the mixture crumbling apart when we tried to roll it out.

Lightly sprinkle some flour down on your work surface.

Roll your dough out until it is around 5mm (1/4 inch) thick. Using a 5cm fluted cutter, cut circles out and place them on your baking tray. This is a great task for little ones to help with – it’s great for finger dexterity and just like playing with playdough.

Prick each biscuit with a fork and sprinkle them with a little Demerara sugar.

Bake the Scottish shortbread

Pop the baking trays in the oven for 15-20 minutes. They’re ready when they are starting to turn golden brown.  Remove from the oven and leave to cool on a wire rack.



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