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Highland Shortbread

Just back from a holiday in the Scottish Highlands and really enjoyed the shortbread we ate there. The secret seems to be to use cornflour. So here's my recipe:


125g plain flour

25g cornflour

100g slightly salted butter at room temperature

50g caster sugar


  1. Measure the flours and sugar into a mixing bowl.
  2. Cube the butter and add to the other ingredients.
  3. Rub all of the ingredients together and once they form a good dough place on a lightly floured surface.
  4. Roll out to just under 1cm thickness and cut into shapes.
  5. Place on a buttered baking sheet and prick with a fork.
  6. Bake in the oven at 150°C for around 20minutes or until they become slightly golden in colour.
  7. Let them cool on a rack for a while and then store in a good biscuit barrel.