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I’ve been making traditional Scottish butter shortbread since I was a teenager. I found a recipe in the Women’s Weekly Christmas cookbook in the mid-80s. I remember the fun I had making it for the first time, and the delicious buttery, crumbly shortbread was a hit with friends and family, so much so that it’s become an annual tradition and I give it as Christmas presents. Now I substitute the plain flour for Bob’s Red Mill Gluten Free 1 to 1 Baking Flour for a gluten-free adaptation as it yields the best results.

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