DISH RESEARCH · Dish
Shortbread
Also known as: Scottish shortbread
Classic Scottish shortbread with butter, caster sugar, plain flour, cornflour and sea salt.
About Shortbread
Shortbread is an iconic Scottish biscuit defined by its high butter content and short, crumbly structure. This profile follows head pastry chef Jasmine Spears's simple Mackintosh Tearooms recipe for the National Trust for Scotland.
Butter gives the biscuit its rich, clean flavour, while caster sugar supplies restrained sweetness and a light crystalline finish. A pinch of sea salt sharpens the buttery character.
The finished shortbread is pale gold with a delicate, melt-in-the-mouth crumb. Cornflour makes the texture especially tender, while the edges retain a faint crispness.
Allergens in this recipe
Contains: Milk, Wheat.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Shortbread
Mackintosh Tearooms Scottish Shortbread.
- ButterRich shortening fat
- Caster sugarSweetener and finish
- Plain flourMain flour
- CornflourTenderising starch
- Sea saltSeasoning
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Butter:
- Caster sugar:
- Plain flour: . UK plain flour fixes wheat flour.
- Cornflour: . UK cornflour fixes cornstarch.
- Sea salt:
Origins & food traditions
The National Trust for Scotland presents this shortbread from Glasgow's Mackintosh Tearooms, made by its head pastry chef as a simple buttery Scottish biscuit.
Countries
- Scotland
- United KingdomCatalogue link pending review
Cuisines & regions
- Scottish Cuisine
- Scottish cuisineCatalogue link pending review