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The Ultimate Shortbread

A Quick, Easy and Delicious Recipe for Scottish Shortbread

The Finished Shortbread

Ever since I was a little girl I loved baking. I loved being in the kitchen and cooking and making food. It’s something that’s a part of me today and it’s something that will always make me who I am. I have also always loved searching for my family. Even though I live in the United States now, my family had to come from somewhere. There’s so many parts of my ancestry that I don’t know about and I want to know it all.

When I learned that my family had Scottish ancestry, I immediately dove into research about their history. I went up as many lines as I could, trying to find out who I’m related to, what they did, and who they were. It got to the point where I printed off maps of Scottish clans to see where my ancestors walked and lived. To see who they knew and who else I could possibly be related to.

When I realized that I could come closer to my ancestor not only through my research, but through my baking, I knew I had to find some recipes. The first one I tried was this Scottish shortbread, and through a little more research, I found a divine shortbread recipe. I tweaked it a little bit and I knew I had to share it. My family history is so important to me, and by spending time doing what they may have done in their time, I feel closer them and have a better understanding of who I am and who they were. Enjoy the recipe!

Scottish Shortbread

Pre-baking note: You can use flour for rolling, but if you aren’t careful with the amount you are using, it can create a super dense and floury shortbread. I’ve found that if you use powdered sugar you can roll it easier without the risk of density. But either way works. 🙂


  • 2 C flour
  • 1/2 C powdered sugar (plus a little extra for rolling)
  • 1 C butter, softened
  • 1/4 tsp baking soda
  • 1/2 tsp salt


  1. Bring butter to room temp. by bringing it out of the fridge for 20ish minutes
  2. Mix butter with powdered sugar until light and fluffy
  3. Add baking soda and salt
  4. Mix in flour by 1/2 cups until it is soft and crumbly
  5. Gather dough into a ball and press it together in your hands so it becomes solid
  6. Wrap in plastic wrap, press against counter so it flattens on the bottom and top and refrigerate for 30 minutes to 1 hour
  7. Dust rolling pin and clean counter with powdered sugar and roll dough to approx. 1/4 in thickness (at this point you should preheat the oven to 350°)
  8. Use a pizza cutter (or a knife) to cut into rectangles
  9. Use a fork to poke holes into the shortbread (to help with even cooking)
  10. Bake on parchment covered baking sheet for 20 minutes at 350°
  11. Move to cooling rack, cool completely and serve


If you want to find out more about your family history, go to to get started!

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