Scottish Shortbread Recipe (with Semolina)

What is Scottish Shortbread?

Shortbread is a traditional Scottish biscuit made with butter, sugar and flour. It’s known for its rich, buttery flavour and distinctive crumbly texture.

Some recipes use rice flour or semolina alongside plain flour for a slightly different finish. I’ve always preferred semolina, which gives the shortbread a lovely little crunch without losing that melt-in-the-mouth quality.

A Shortbread Recipe I’ve Been Making Since My Teens

I first came across this recipe when I was a teenager, in an old cookbook in a library, credited simply to “Anonymous” and titled Scottish Shortbread.

I copied it down because obviously studying for exams required a break, right? It was the best shortbread I’d ever tasted and has remained a firm favourite all these years.

And the kids have been making it since they were tweens. Sometimes I’d wake up late on a Sunday and smell shortbread because kids decided they needed to bake them. It still gets made regularly by them in our house.

We have people coming and I’ll go, ugh, no dessert. Someone will bake the shortbread, because we always have semolina at home.

Over the years, I’ve adjusted the ingredient ratios a little, but the recipe is still very much based on that original discovery. I particularly love the semolina, and I’ve never felt the need to leave it out.

The Ingredients

You only need a few everyday ingredients:

• Salted butter: Gives the shortbread its rich flavour. Use softened butter for easier mixing.
• Caster sugar: Fine enough to cream easily with the butter.
• Plain flour: Forms the main structure of the shortbread.
• Fine semolina: Adds that slight crunch I love.
• Golden caster sugar: For sprinkling over the shortbread after baking.

The Recipe

This is a straightforward mix, press and bake recipe.

Cream the butter and sugar, then mix in the flour and semolina. Bring everything together gently with your fingers, without kneading.

Press the dough into a 23cm (9-inch) tin, prick all over with a fork and bake at 150°C (300°F) for 50–60 minutes, until lightly golden.

Cut into wedges while still warm, sprinkle with sugar and leave to cool in the tin.

You’ll find the full measurements in the recipe card below.

How to Serve Shortbread

Shortbread needs very little dressing up. It’s perfect with a cup of tea or coffee, and makes a lovely addition to a Christmas biscuit selection.

For something more indulgent, serve it with strawberries and cream, or dip the ends into melted chocolate.

Storage

Keep the shortbread in an airtight container at room temperature for up to a week. Make sure it’s completely cool before storing.

You can also freeze it for up to 3 months, well wrapped in a freezer-safe container.

Variations

Once you’ve made the basic recipe, there are plenty of ways to change it:

• Add some finely grated orange or lemon zest.
• Dip the cooled wedges into melted dark chocolate.
• Add a little vanilla extract.
• Mix in some finely chopped dried cranberries for a festive version.

Frequently Asked Questions

Can I make shortbread without semolina?

Yes. Replace the semolina with more plain flour. The result will be less crunchy, but still delicious.

Why do you cut shortbread while it’s warm?

Shortbread firms up as it cools and can crumble or break unevenly if you leave it too long before cutting.

Does shortbread contain eggs?

No. Traditional shortbread doesn’t need eggs, and neither does this recipe.

Final Word

And there you have it, my Scottish shortbread recipe, which has been with me since my schooldays.

It’s simple, buttery and a little crunchy, and after all these years, it’s still a family favourite.

If you make it, let me know what you think, particularly of the semolina!

Lin xx

I love the added semolina crunch and over the years have adapted it somewhat with the ingredient ratio but it still stays true to the original.

The beauty of it is also that it can be flavoured, have fruit added, and is pretty versatile all around.