Grandma's Scottish shortbread from Taste of Home Magazine, Feb/Mar 2020 (page 86) by Jane Kelly

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on January 02, 2024

    I made 1/2 recipe in an 8"x8" metal pan. After 50 min, the shortbread was still super pale and soft; I ended up baking them about 20 min longer. The shortbread had a soft, melting texture with just the right sweetness.

  • stockholm28 on December 26, 2023

    These were very good and the rice flour gave them a great texture. I made a couple mistakes which I was able to recover from. I took them out, cut them, and let them cool only to discover they were under baked. After finding a recipe online for ”twice-baked” shortbread, I put them on a sheetpan and baked them a further 15 minutes to see if they would crisp up. They did. The next time I bake these, I will leave them in the oven longer. I will also use a metal pan rather than a pyrex pan.

  • Jane on December 14, 2023

    This is my Scottish grandma's recipe. I make it every Christmas - it's the best shortbread I know! It's not a crisp crunchy type but deep, buttery and very satisfying with a cup of tea. It's on the Taste of Home site as they did a profile of me and EYB. Make sure when you make it that you really mix in the flours - you don't want it too crumbly when you pack it into the pan.

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