Mary Macleod's traditional shortbread recipe


  • 8 oz of butter
  • 3 oz of icing sugar
  • 1 oz of white fruit sugar
  • 2 oz of Durum wheat flour
  • 12 oz of Cake and Pastry Flour


Weigh out all your ingredients into different bowls, with the butter in the main mixing bowl. Using a small hand mixer, cream the butter, icing sugar, sugar, and durum wheat flour until a pale white colour. When you think it's combined, take a pinch of it in between your finger and thumb to see if the sugar and durum wheat have broken down into the butter. Clean off the mixer beaters.

Working with your hands, gradually add the flour into the mixture. Stop adding flour if you have a soft, pliable dough. If you don't use all the flour that is ok. You will know when it is done when the dough does not stick to your hands.

Take the shortbread out of the bowl and place onto a wooden board. Knead it for a few minutes until workable and pliable.

Form into cookie shapes on a cookie tray.

Bake 250 degrees Fahrenheit in oven for 30 minutes and then rotate pan.

Bake for another 30 minutes until golden brown.

(If using convection oven, only 20 minutes after rotation).