Scottish butter shortbread

About this recipe

Shortbread is a Scottish butter biscuit traditionally enjoyed with tea and shared at Christmas and Hogmanay, the Scottish New Year celebration. Its name refers to a short, crumbly texture rather than a loaf of bread. Classic recipes use flour, butter and sugar, often in a 3:2:1 ratio by weight, with a little salt. This version keeps that simple balance and uses neither eggs nor a raising agent. Soft butter binds the flour, while brief mixing preserves a delicate crumb. Chilling the shaped dough helps it keep its edges; fork holes allow steam to escape. Gentle baking leaves the centre pale and the edges only lightly golden. Fingers are cut while warm and lifted out once cool, when they become firmer. Serve this baking recipe as an afternoon snack or a small dessert alongside your favourite hot drink.