Scottish Shortbread


It was Burns Night over the weekend (which is a celebration of the life of Scottish poet Robert Burns) but basically an excuse to have a big supper, eat lots of haggis and drinks lots of wine and whiskey. However, no traditional Burns Night supper would be complete without Cranachan, a classic Scottish dessert made from: toasted oats, double cream, honey and raspberries, which is best served with a little piece of homemade shortbread. So here’s the ridiculously simple, melt-in-your-mouth recipe that I used for all you shortbread lovers to try.

Here’s how (makes 20 pieces):

  • 125g butter
  • 55g caster sugar
  • 180g plain flour


Pre-heat the oven to 190C (170C fan) and line a baking tray with baking paper. Beat the butter and sugar together until smooth. Then sift in the flour and rub in together until it forms a short dough mixture. Sprinkle a bit of flour over the a clean surface and roll out the dough. It will fall apart easily so it is best to divide the dough into quarters.




Cut into stars (or any shape you like), sprinkle with some caster sugar and chill in the fridge for 20 minutes. Bake in the oven for 15-20 minutes until golden brown and leave to cool on a wire rack.




Fair fa’ your honest, sonsie face,
Great chieftain o’ the puddin-race!
Aboon them a’ ye tak your place,
Painch, tripe, or thairm:
Weel are ye wordy o’ a grace
As lang’s my arm.

Happy Burns Night!

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