Scotch Shortbread

Sunday was Burns Night and it is on this night that Scots celebrate the poet Robert Burns. The original intention was to make Cranachan, but instead swapped the traditional oats for another Scottish staple, shortbread. Okay I don’t have a Scottish bone in my body. I’m half English and half Welsh so this was really an excuse to eat raspberries out of season. Not something I do very often as no raspberries beat the ones from the PYO farm a few miles down the road. To go with the raspberries and shortbread I whipped together some cream, whisky & honey.

The shortbread came from a vintage cookbook Hubs & I were given for Christmas. I love looking at vintage cookbooks and seeing how food trends have changed or not changed in some instances. Amongst my cookbook collection I also own a 1920’s book by Good Housekeeping that instructs me how to be a lady of leisure, my role as a wife and how to organise my servants. Some of the advice in it certainly makes me chortle!

Now I usually post my recipes in grams, but in true 1950’s style, and exactly how it is written in my cookbook I’m going to write it in ounces. Incidentally if your ever looking for the best place to do cookery conversions online, consult Delia.

Scotch Shortbread
From Encyclopedia of World Cookery – Elizabeth Campbell

6oz plain flour
4 oz butter
2 oz caster sugar
pinch of salt

1) Preheat oven to 140oc. Mix flour and salt together then rub in butter followed by sugar.

2) Knead into a dough. Resist temptation to add liquid. Keep kneading the dough and it will eventually come together. Form into a round cake prick with a fork and place on a lightly greased baking tray.

3) Bake for 1 hour. Allow to cool, dredge with caster sugar then slice.

Post Author: Jules

Freelance food geek who's passionate about food education.

0 thoughts on “Scotch Shortbread


    (January 25, 2011 - 2:05 pm)

    I love really good shortbread and often old-fashioned recipes are the best for this sort of thing. I must confess that I also always prefer my recipes in ounces as they are easier to memorise! Looks super with that whisky-flavoured cream and the raspberries.


      (January 25, 2011 - 10:42 pm)

      I find them easier to memorise, but I struggle to see in my head how much it is. If that makes sense!


    (January 25, 2011 - 4:51 pm)

    Since in Texas we use the ever confusing cups, etc I am going to have to check out the conversion link. Very colorful dessert!


      (January 25, 2011 - 10:41 pm)

      I get so confused with cups too as different places seem to be different amounts. The Delia conversions site is one of the best I’ve found.


    (January 29, 2011 - 12:38 pm)

    Your shortbread looks yummee! As a Scot I tend to eat it as a biscuit with a cup of tea or coffee but I’ll be trying your dessert.

    Just out of interest, Burns’ Night in Scotland was last Tuesday, 25th January, is there something happening with the time differences that made it Sunday where you are? I’ve never been very good with time zones.


      (January 29, 2011 - 12:57 pm)

      Hi Susan, thanks for the comment. I also love shortbread a cup of tea. I live near Derby and wrote this post in 2009 which explains the different dates. I linked to the post this year on Burns Night.

    […] up, but since my last update we have made pita bread, butter and stained glass biscuits but with shortbread (uses less ingredients!). There have been a few hiccups and it’s a steep learning curve for […]

Say hello!