Scottish shortbread is a true classic and of course there are many variations. This recipe results in a crisp and buttery biscuit.

Makes 6-8
Prep: 15 minutes
Cook: 40 minutes



  • 110g/4oz butter
  • 55g/2oz caster sugar
  • 110g/4oz plain flour
  • 55g/2oz rice flour


  1. Set the oven to 170C/325F/gas mark 3.
  2. Beat the butter until soft, add the sugar and beat until pale & creamy.
  3. Sift in the flours and work to a smooth paste, the dough should be soft and pliable.
  4. Place a 15cm/6-inch flan ring on a baking sheet and press the short bread paste into a neat circle. Remove the flan ring and flatten the paste slightly with a rolling pin. Crimp the edges. Prick lightly with a fork.
  5. Mark the shortbread into 6 or 8 wedges, sprinkle with a little extra caster sugar and bake for 40 minutes until a pale biscuit colour. Leave to cool for 2 minutes and then lift on to a cooling rack to cool completely.
  6. Store the shortbread in a air tight container