Shortbread originated in Scotland is often described as “the jewel in the crown” of Scottish baking. It is a biscuit made using one part sugar, two parts butter and three parts flour. Corn or rice flour may sometimes be added to alter the texture.

Shortbread is traditionally served in one of three shapes,

  • one large circle which is cut into triangular wedges (petticoats tails) when cooked.
  • Oblong fingers.
  • Individual round biscuits.

These are often patterned using a fork or a cookie mould.

These biscuits are usually associated with Christmas or Hogmanay(New Year celebrations). In some parts it is traditional to break a decorated shortbread cake over the brides head as she enter her new house.


180g Plain Flour.

125g Butter.

50g Sugar.

50g Cornflour.




Place all ingredients into a blender.







Blend until a dough is formed.









Dough should be a smooth paste.







Roll out to 1 cm thick.

Cut out whatever shape you decide, leave rest in fridge for 20 minutes.






Sprinkle with sugar or cinnamon or sprinkles or leave plain.

Bake in a preheated oven 190c for 15-20 minutes.





Leave cool on a wire rack.

Dip in chocolate or serve as is.










All cakes and treats on my menu contain WHEAT, EGGS and DAIRY. All cakes are made in a kitchen which uses NUTS.

I cannot guarantee that my cakes are 100% allergen free as these products are present in my kitchen.

Please contact us; we would love to hear from you.


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