This is the real McCoy. Seriously. Traditional Scottish shortbread. Three ingredients – flour, butter, sugar. In that order. Light on sugar, heavy on butter. Melt-in-your-mouth.
I’m not going to say anything further except that I managed to procure the treasured recipe while doing a restaurant review of Sir John’s Public House in Kingston, Ontario.
Sir John’s Public House Traditional Scottish Shortbread
(my adaptations in brackets)
12 oz plain flour (I used 2 1/2 cups unbleached all-purpose flour
4 oz white sugar (I used 3/4 cup)
8 oz unsalted butter, frozen (I used 1 cup SALTED butter, chilled)
Combine sugar and flour in large bowl. Grate the frozen butter. (I cubed my chilled butter.)
Cut butter into flour and sugar using a pastry cutter and continue until the mixture is fine and crumbly. Press into an 8×8 inch square glass pan. Prick with a fork (or not).
Bake at 325 deg from 20 – 25 minutes or until pale golden – not brown.
Cut it up however you like and store in an airtight tin.
22 thoughts on “serious Scottish shortbread”
Oh wow, a recipe for real Scottish shortbread. I can’t wait to try this. How do you think it would hold up in holiday gift boxes?
I think this would be perfect in holiday gift boxes and would stand up really well. It’s sturdy stuff! And wouldn’t it be gorgeous in red tins with plaid ribbons. Oh – we’re onto something now! 😉
I would just like to tell you that I make the best shortbread cookies in the world, and I will make you some at Christmas because I want to win over this recipe 😀
A bake-off. I cannot wait. HURRAY. Let’s have a Christmas (oh sorry – I meant holiday) cookie exchange?!
YES! I love that idea!
Yay Jess! I can’t wait! xo
Ohhhhh…. This sounds heavenly. And simple.
The perfect cookie to bake with my 10 year old daughter….
My only question…… what does Lola think??
Lola is very fond of these. And she also had some fig and olive tapenade today. But best of all – she likes visiting her “anti-gen”! xo
And of course anti-gen LUBS her!!
Shortbread is one of the few biscuit-y type things I’ve always loved. And yet I’ve never made them. Sablé, yes. Just a few weeks ago. Will be trying these out ASAP!
Ahhh. Thanks Johnny. You’re so adorable. 😉
Me too! I’m going to make these too Lindy. I am in awe and can not believe only 3 ingredients. I love shortbread…I never imagined it would be so simple. Buttery goodness for sure.
Oh my gosh – you are such a darling!! I’ve got about three of your recipes on my kitchen chalkboard – a soup, your kale with bacon and maple syrup, and the pasta carbonara with brussel sprouts. I need to stay home and cook full-time for a week or two! 😉
This looks delicious! Shortbread is my favorite 😀 Love how it tastes so good with only 3 ingredients. Thanks for sharing!
Thank you – and I love your blog! 😉
Oh okay now I know what I’m making tomorrow. Any excuse to eat more butter.
Yes to more butter! A girl after my own heart. None of this low fat anything!! And give Jethro some butter while you are at it! 😉
The best ever…I must make this. Thank you for getting the recipe and sharing it with your friends.
You’re right Karen – best ever is always a lofty claim!!! So true. Though I did qualify with the best “I’ve ever eaten.” I’ve made it a couple of times since I had it in the pub and it hasn’t disappointed me. It’s just so solid and so old-fashioned and reliable. I’m making this for Christmas gifts this year and putting it into antique tins with taffeta ribbons.
Loved your post on preserved lemons and cannot wait to give it a try.
Love the idea of making the shortbread for gifts and giving them in antique tins. Whoever receives one will be very happy. I’m glad you like the preserved lemons. 🙂
I will have to try this…sorry i t took me so long to get back.I keep getting all backed-up.Every other shortbread recipe I have come across asks for powdered sugar.
Hi Tonette! Yes – I keep getting behind too. Like the Mad Hatter – never enough time! But nice to see you here and I hope you like the shortbread if you make it – it’s a very old-fashioned recipe, straightforward and just sweet enough. 😉