Scottish Shortbread (Secret Recipe Club)

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Scottish Shortbread

I’m going to be perfectly honest about this month’s Secret Recipe Club – I have not done a whole lot of moving around for the better part of three weeks because of my stinky back/hip. Plus I’m, you know, kind of hugely pregnant.

So when I remembered the reveal was two days away … I decided to make something with ingredients I already had so I didn’t have to go to the store. I greatly admire my assigned site, My Hobbie Lobbie. The author, Trisha, lives in India, and there are lots of things I’d like to try, like these Potato Chops. When I’m feeling more active and adventurous.

Making shortbread in the food processor

All that said, I decided to make Scottish Shortbread, which has only a few ingredients: flour, cornstarch, sugar, and butter. I adore shortbread and it’s been a long, long time since I made my own.

Scottish Shortbread

Scottish Shortbread


  • 1 c. all-purpose flour
  • 1/4 c. cornstarch
  • 1/4 c. sugar (superfine if you have it)
  • 10 T very cold butter, cut into small pieces
  • optional mix-ins: dried fruit, chocolate chips, or melted chocolate for drizzling on top


If you are using regular granulated sugar, pulse for 30 seconds or so in a food processor to make more fine.

Combine flour, sugar, and cornstarch in a food processor. (Alternately, you can just whisk together in a bowl and cut in the butter with a pastry blender.) Pulse while dropping cubes of butter through the chute.

When it comes together as a dough, add any mix-ins and pulse a few times.

Dump dough into a floured pie plate. Press down until even. Prick with a fork all over, then score into wedges.

Bake at 325F 35-40 minutes, until golden brown. Let cool in pie plate a few minutes, then remove to a cutting board and cut into wedges. Cool. Drizzle with melted chocolate if desired.

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