Shortbread is one of those recipes that looks deceptively simple until you make it a dozen times and realise how much is going on beneath the surface. Three ingredients at its most classic. Butter, sugar, flour. And yet the ratio of each, the temperature you bake it at, and how long you leave it in the oven make the difference between a pale, chalky biscuit and one you cannot stop eating. This shortbread biscuit recipe is the result of years of testing, tweaking, and tasting, and I can confidently say it is the best version I have ever made.

Tray of sugar-dusted shortbread bars cut into rectangles in a baking pan.

My shortbread obsession (it’s genetic)

My grandmother was Scottish, which means shortbread is likely embedded in my DNA. I love everything about it, from how my home smells like butter while it’s baking, to how it dissolves in my mouth.

I included five shortbread variations in my second cookbook, Sweet, which tells you something about how seriously I take this biscuit. Over the years, I have tested classic Scottish shortbread, whipped vanilla shortbread, and my shortbread biscuit balls with chocolate middles, among others. Each one taught me something new about how these simple ingredients behave. This recipe is where all of that testing landed.

Golden shortbread slices dusted with sugar in a baking tray.

Why this is not quite a classic Scottish shortbread

Classic Scottish shortbread uses only butter, sugar, and flour. It is baked low and slow, pulled from the oven when it is barely golden, almost pale, and left to firm up as it cools. There is real beauty in that approach. I just do not personally love the end result.

For me, the ideal shortbread has more colour. More caramelisation. A deeper, toastier butter flavour that you only get when you push the bake a little further. So this recipe veers from tradition in a few deliberate ways, and I want to explain each one because understanding why something works is always more useful than just following instructions.

The first change is the addition of cornflour. I know this is not classic, but a small amount gives the shortbread a slightly more tender, melt-in-your-mouth quality that I love. Through testing, I landed on a roughly 20% cornflour-to-flour ratio. Too little and you lose the effect. Too much and the biscuits become almost cakey and soft, which is not what shortbread should be.

The second change is toasted milk powder. This is the ingredient people are most surprised by, and the one that makes the biggest difference. A single tablespoon of toasted milk powder gives the shortbread a deep, biscuity, slightly malty flavour that is almost impossible to identify but makes it so moreish. If you have ever been addicted to Eet Sum More biscuits, you will recognise the taste immediately. It is optional, but I strongly encourage you to try it.

The third change is the bake itself. Rather than the traditional low, slow, very pale approach, I bake these at 150°C / 300°F for 45 to 50 minutes, pushing for a golden finish. If you prefer a more classic, blonde shortbread, simply cover the tin loosely with foil for the last portion of baking time, and take it out sooner. But I urge you to try it my way at least once. The flavour at this point of caramelisation is something else.

Tray of sugared shortbread sticks in a baking tin with a plate of cookies nearby and two mugs of milk tea on a marble surface

The recipe development process

This recipe started with a shortbread from a friend’s mother, and I have adapted it further. The original quantity was too large for a standard 20cm / 8-inch square tin at the right thickness, so I halved it. That halved version also changed how the biscuit baked, which led me to reconsider the temperature and timing entirely.

The thicker biscuit, baked low and slow as the original instructed, came out underbaked in the middle. The edges were fine but the centre stayed doughy. That problem, as it turned out, became one of the most useful things this recipe ever taught me. Because the solution led me to the twice-bake method, which I now include as a deliberate step when needed and which has salvaged more than one batch of shortbread in my kitchen.

Baking really is all about ratios. With a recipe this short on ingredients, a small change in any one of them shifts the entire result. I used caster sugar for its fine grain and texture, and slightly increased the vanilla. I tested cornflour ratios, and I added toasted milk powder to amplify the brown butter flavour. What you have here is my ultimate version.

This image is of my first, thicker, paler shortbread, which I halved and rebaked (see details below). Use a measuring tape to try to cut your shortbread evenly.

Unbaked or lightly baked square shortbread in a metal pan lined with parchment, dusted with flour on a marble countertop with a measuring tape nearby

How to know when your shortbread is done

This is where most shortbread goes wrong. People pull it from the oven too early because they are worried about overbaking, and the result is a soft, slightly doughy biscuit that never quite sets properly, even after cooling.

The traditional instruction to bake shortbread until it is barely coloured and still pale is technically correct for a classic Scottish recipe. For this version, you are looking for a light golden colour across the surface, with slightly deeper colour at the edges. The biscuit will still feel somewhat soft when you press it gently, which is normal. It firms up entirely as it cools in the tin.

If you are unsure, leave it in. An extra five minutes at 150°C / 300°F will not burn it, but taking it out five minutes too early can leave the middle underbaked. Err on the side of more time, not less.

Row of small rectangular shortbread cookies/biscuits on a parchment-lined baking sheet.

What to do if your shortbread is underbaked

This section exists because underbaked shortbread is one of the most common baking frustrations, and it is completely fixable. If your shortbread has cooled completely and is still soft or slightly doughy in the middle, do not throw it away.

The solution is a second bake, and it works beautifully. Allow the shortbread to cool (even overnight) first, which is important because cutting warm shortbread will crumble it. Once it has cooled and firmed up, carefully cut the pieces as you would normally, or cut thicker pieces in half lengthwise if they are very underdone in the centre. Place them on a baking sheet lined with baking paper, with a small amount of space between each one.

Preheat your oven to 150°C / 300°F and bake for 15 to 30 minutes, depending on how underdone the shortbread is and how golden you want it to go. Check at 20 minutes and make the call from there. I tested two batches this way: one at 20 minutes came out with a light golden colour, one at 30 minutes had more caramelisation and deeper flavour. Both were excellent. Just remember to allow them to cool completely before picking them up, since they are fragile when warm.

The key things to know about twice-baking shortbread: the low temperature means you have control and they will not burn suddenly. You are driving out moisture rather than adding colour quickly. Check them every five minutes once you reach the 15-minute mark, and pull them when they reach the colour you want. Oven temperatures vary enough that your timing may differ from mine.

Golden-brown shortbread bars arranged in a neat grid on a parchment-lined baking sheet over a light marble countertop.

Variations worth trying

The base recipe here is a platform for a lot of different directions. Chopped cashew nuts or almonds work beautifully pressed into the dough before baking. Chocolate chips or chunks of white chocolate are excellent additions, and white chocolate in particular pairs with the toasty milk powder.

Lemon or orange zest lifts the whole thing with a citrus note that cuts through the richness. If you want something more floral, infuse your caster sugar with lavender pods for a week or two before using it here.

You can also make these as individual round biscuits rather than fingers. Divide the dough into two logs, wrap in cling film, and refrigerate until firm. Slice into rounds and bake on a lined tray for 20 to 22 minutes, until just turning golden at the edges.

A tip for vanilla sugar: store used or new vanilla pods in a sealed glass jar filled with caster sugar. Top it up as you use it. Over time, the sugar takes on a genuine vanilla depth that makes a difference in baking like this, where the flavours are so few and each one so present.

And for the full collection, visit my best biscuit recipes roundup.

Close-up of crumbly shortbread dough being mixed in a glass bowl with a spatula resting inside, on a marble surface.

Gifting and serving suggestions

Shortbread is one of the best things you can give someone. It keeps well, travels well, and has a universal appeal that few other baked things can claim. Pack fingers into a small tin, a pretty cellophane bag tied with a ribbon, or if you have seen Ted Lasso and want to lean into the moment, a small pink box. They last well at room temperature for two weeks in an airtight container, which makes them genuinely practical as a gift.

Serve them with tea, with coffee, alongside a soft mousse or syllabub where they add texture, or just on their own as a mid-morning moment worth stopping for.

Clear gift bag filled with square shortbread cookies tied with a green-and-red striped ribbon on a wooden surface

FAQs For My Ultimate Crispy shortbread

What is the difference between shortbread biscuits and shortbread cookies?

They are the same thing described by different words depending on where you are from. In the UK, South Africa, Australia, and New Zealand, a shortbread biscuit is what Americans would call a shortbread cookie. The biscuit terminology is simply the British English usage. The recipe itself does not change.

Should shortbread be soft when it comes out of the oven?

Yes, to an extent. Shortbread will feel slightly soft when it first comes out of the oven, which is normal. It firms up as it cools, which is why you should always leave it in the tin to cool completely before cutting and removing. If it is still soft after cooling fully, it needs more time in the oven. A second bake at 150°C / 300°F for 15 to 30 minutes will solve this.

Can you put shortbread back in the oven if it is underdone?

Yes, absolutely. This is one of the most useful things to know about shortbread. Allow it to cool completely first, then cut it into your desired pieces, place them on a lined baking sheet, and bake at 150°C / 300°F for 15 to 30 minutes until it reaches the colour and texture you want. Check it every five minutes from the 15-minute mark. Let it cool fully on the tray before moving it, as it will be fragile when warm.

Why is my shortbread pale?

Classic Scottish shortbread is traditionally very pale, almost white, and just barely coloured at the edges. This is intentional in a traditional recipe. If you want a more golden result with a deeper buttery flavour, bake it for longer at the same low temperature rather than increasing the heat. This recipe specifically aims for a golden finish.

How long to bake shortbread?

For this recipe, baked in a 20cm / 8-inch square tin, 45 to 50 minutes at 150°C / 300°F gives you a properly baked, golden shortbread. For individual rounds sliced from a log, 20 to 22 minutes at the same temperature. Every oven is different, so use colour as your guide rather than the clock alone. For paler shortbread, start checking it from 35 minutes.

Why add cornflour to shortbread?

Cornflour reduces the overall gluten development in the dough, which results in a more tender, melt-in-your-mouth texture. A small amount, around 20% of the total flour weight, makes a noticeable difference without making the shortbread too soft. Too much cornflour and the biscuit loses its characteristic snap and becomes cakey.

How do you store shortbread biscuits?

Store shortbread in an airtight container at room temperature. It keeps well for up to two weeks, which makes it an excellent bake-ahead treat or gift. Do not refrigerate shortbread, as the cold can affect the texture and make it pick up moisture. For longer storage, freeze in an airtight container for up to three months. Allow to thaw at room temperature completely before eating.

Can you freeze shortbread?

Yes, both the baked biscuits and the unbaked dough freeze well. For baked shortbread, cool completely, then layer between sheets of baking paper in an airtight container and freeze for up to three months. For the dough, shape into logs, wrap tightly in cling film, and freeze. Slice and bake directly from frozen, adding a few extra minutes to the baking time.

Prep Time:15

Cook Time:45

Ingredients

180 grams salted butter at room temperature
90 grams caster sugar plus extra for sprinkling
1 tsp vanilla extract or paste
220 grams of cake flour
50 grams cornflour
1 Tbsp toasted milk powder (optional but recommended

Instructions

Preheat your oven to 150°C / 300°F. Line a 20cm / 8-inch square cake tin with baking paper.
Using an electric or hand-held mixer, cream the butter, caster sugar, and vanilla together until light and fluffy, about 3 to 4 minutes.
Add the cake flour, cornflour, and toasted milk powder. Mix briefly until just combined and the dough holds together. The dough will be quite stiff. Use a spatula to scrape the flour from the sides of the bowl, making sure everything is fully absorbed. The dough is very thick.
Break the dough into pieces and press it evenly into the prepared tin. Use an offset spatula or bench scraper to even out the surface.
Bake for 45 to 50 minutes until lightly and evenly golden across the top. If you prefer a more blonde shortbread, cover loosely cover with foil for the last 15 minutes of baking, and check for your level of doneness from about 30 minutes into the baking time.
About 5 to 10 minutes before the end of the baking time, sprinkle lightly with caster sugar. Or, you can add it as it comes out of the oven.
Remove from the oven. While still warm, use a ruler or tape measure to mark where you want to cut, then slice into fingers using a sharp, unserrated knife.
Allow the shortbread to cool completely in the tin before removing and breaking the fingers along the cut lines. Store in an airtight container at room temperature for up to two weeks.
To make individual round biscuits: Divide the dough into two equal portions. Roll each into a log, wrap tightly in cling film, and refrigerate until firm, at least 1 hour. Line 1 to 2 baking trays with baking paper. Slice rounds off each log and place on the trays with a little space between each. Bake at 150°C / 300°F for 20 to 22 minutes until just golden at the edges. Sprinkle with caster sugar about 5 minutes before the end of baking.

Notes

Toasted milk powder adds a deep, slightly malty biscuitiness to the flavour. To toast your own, spread milk powder onto a non-stick frying pan over a medium-low heat. Keep moving it around until it gets evenly browned. Store in an airtight container.

If your shortbread comes out underbaked, see the twice-bake instructions in the post above. Allow to cool completely, cut, place on a lined baking sheet, and bake at 150°C / 300°F for 15 to 30 minutes, until the colour and texture are to your liking.

Storage: Airtight container at room temperature for up to 2 weeks. Do not refrigerate.

Freezing: Baked shortbread freezes well for up to 3 months, layered between baking paper in an airtight container. Unbaked dough logs freeze for up to 3 months; slice and bake directly from frozen, adding a few extra minutes to the baking time.

Gifting: Shortbread makes a lovely gift and travels extremely well. Layer into a tin or small box and tie with a ribbon.

A few of my best biscuit / Cookie recipes

For more biscuit and cookie recipes, head to my best biscuit recipes roundup, or try my shortbread biscuit balls with chocolate middles, my whipped vanilla shortbread, or my ever-popular vanilla snap biscuits. These Greek shortbread biscuits are also rather delicious.

My second cookbook, Sweet, is out of print, but it is available on Kindle from Amazon. It’s R131 or $7.99 (when I last looked).

Alison Roman’s salted butter chocolate chip shortbread is my all-time favourite cookie. It sits somewhere between a shortbread and a chocolate chip cookie and is better than both