Scottish Shortbread Cookies

Whole-Wheat Scottish Shortbreads

1 cup Granulated Sugar
2 cups Butter
3 cups All-Purpose Flour
1 tsp Vanilla Extract


  • Preheat Oven to 300° F.
  • In a large bowl, cream the Sugar and Butter with the Vanilla Extract.
  • Slowly incorporate the Flour a cup at a time. I highly recommend that you break down and use your hands!
  • Knead the dough on a floured surface to ensure that it is well mixed. If dough is too moist and sticky, add more flour.
  • Line a small baking sheet with parchment paper.
  • Form the dough into a cylinder and place lengthwise on the parchment-lined baking sheet.
  • Roll the cylinder into the shape of the cookie sheet, the dough even with the top of the edge of the baking sheet.
  • Using a pizza slicer, score the top of the dough into bar-shapes, not going too deep.
  • Using a fork, poke each bar-shaped piece with the prongs in the center of each bar, pressing down to the bottom of the pan. You should think about this as a decorative feature for each bar.
  • Bake for 25-30 minutes, or until it starts to turn slightly golden brown.
  • Remove from the oven, and while warm cut along the scores made from the pizza slicer, making the individual bars.
  • Let cool in the pan.

Makes about 5 dozen.

NOTES: Scottish Shortbread is a super-simple tasty cookie that is known as the “Jewel in the crown of Scottish Baking”. Originally, this would have been made with Oat Flour instead of Wheat Flour, but that is not regularly available. Scottish Shortbread is ideal with tea, in my humble opinion.

About the cutting. You can also choose to make wedge shaped cookies instead. To do this roll out the dough in a round shape about 1/4″ thick and 10-12″ in diameter on a piece of parchment.  Using an upside-down pie pan or round cake pan as a stencil, trim off the excess dough. Carefully lift the parchment onto a cookie sheet, score into wedges, and poke with a fork for decoration. You would then cut the dough into wedges while it is still warm. You can also make small round, individual cookies on a cookie sheet. These need a little less time to cook, so keep your eyes on them.

Traditional Scottish Shortbread – Substitute Oat Four for the All-Purpose Flour.

Whole Wheat Shortbread – Substitute Whole Wheat Flour for 2 1/2 cups of the All-Purpose Flour. The coarseness of the Wheat Flour achieves a similar texture to the Traditional Scottish Shortbread.

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2 CommentsLeave a comment

  1. For Your Enrichment:
    Cookies on FoodistaCookies

  2. I demand a recipe for windmill cookies!! And FREE SAMPLES!! 😀

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