Shortbread - Perfect for Christmas afternoon tea

I still remember my Grandmother making Shortbread every Christmas, but it was not just any Shortbread, but genuine Scottish Shortbread. Over the past few years, I've found myself now also making a batch or two of genuine Scottish Shortbread at Christmas, using her tried and tested recipe.  This is a simple rustic shortbread that goes great with your favourite pot of tea or coffee. Enjoy!

 Genuine Scottish Shortbread

Genuine Scottish Shortbread


  • 250g softened butter
  • 3/4 cup caster sugar
  • 2 1/3 cups plain flour
  • pinch salt
  • 1/4 cup extra caster sugar for dusting


  1. Heat fan forced oven to 160 degrees.
  2. Cream the butter and sugar together until light and fluffy.
  3. Add the flour and salt.
  4. Turn shortbread out onto a floured board and knead well.
  5. Divide into 4 portions, press each portion into rounds about 1 1/2 cm thick.
  6. Cut each round into 8 equal pieces (don't cut all the way through).
  7. Pinch the edge and prick with a fork.
  8. Dust with the extra caster sugar.
  9. Place on a baking tray lined with baking paper and bake for 30 to 35 mins or until just starting to brown.
  10. Allow to cool for 5 minutes before moving to an airing rack.