Shortbread, Mrs. Black's

Megan Stewart


When I lived in Scotland, Shortbread was a staple. For those of you who have had Walker's Shortbread, this homemade version will turn you into a baker of shortbread! Then, for those of you who really love to take things one step farther, make the Royal Shortbread and watch how fast it disappears! Ever since I had a wonderful Scottish woman teach me how to make Shortbread, I've seen how easy and yummy it is...hope you enjoy her recipe! Thanks to Mrs. Irene Black for sharing her family recipe with me!


★★★★★ 1 vote



  • 2 c
  • 3/4 c
  • 1/2 c
  • 1/2 lb
    butter (yes, real butter, not a substitute)
  • ·
    extra sugar to top baked shortbread

How to Make Shortbread, Mrs. Black's


  1. Mix butter and sugar with a knife--DO NOT CREAM. Add flour and cornstarch gradually, working mixture with fingers until it resembles crumbs. Press mixture into lightly buttered cake layer pans. Press down firmly and bake at 375 or 400 degrees until pale gold. Remove from oven and sprinkle with sugar. Mark 8 slices while still hot--don't cut completely. Allow to cool on wire rack or wine tray. It takes about 30 minutes in the oven.
  2. To make Royal Shortbread (like the original recipe isn't wonderful enough): melt caramels on top of the cooled cookies, and allow that to harden back up. Then add melted chocolate on top of the hardened caramel. Absolutely rich and decadent!
  3. I made 3/23/19 for Joann's birthday. Took 1 bag kraft caramels, unwrapped and split between 2 pans 5 min before baking time over. Melted in oven 5 min, then spread with spatula. Then I sprinkled semisweet chips on top, took regular size bag. Returned to oven 2 min, removed then spread and let cool.

Printable Recipe Card

About Shortbread, Mrs. Black's

Course/Dish: Cookies
Main Ingredient: Dairy
Regional Style: Scottish
Other Tag: Quick & Easy
Hashtag: #real butter

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