Highland Shortbread

This recipe was given to me many years ago by an old Scottish lady. I use it all the time. Butter is a must.


  • 10oz plain white flour
  • 8oz butter (Lurpak is the best)
  • 5oz caster sugar
  • 2½ oz plain cornflour
  • Pinch of salt


  1. Sieve flour, salt and cornflour together.
  2. Beat butter and sugar together until soft and fluffy.
  3. Gradually work in flour mixture until it all comes together into a dough. Knead until smooth.
  4. Divide mixture into two and form each piece into a square of shortbread about 3/4" thick. Place on greased baking trays. Pinch edges decoratively and prick all over.
  5. Put trays in freezer and freeze for about 1 hour before putting in a pre-heated oven gas 3, 300F, 150C for 45 minutes or until shortbread looks pale golden and firm. Remove from oven and cut into fingers whilst still warm.
  6. Dredge with caster sugar and remove to a wire tray.

The freezing of the uncooked shortbread firms up the butter and makes a much shorter cake. The whole process can be done in a food processor. Store in an air-tight tin. Best not frozen.