Highlander Shortbread

Ingredients

• 75 gcaster sugar
• 150 g, at room temperatureblock margarine or butter
• 200 gplain flour
• 25 gcornflour
• 100 gdemerara sugar
• 1 tsp (optional)ground cinnamon

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C (160°C fan, Gas Mark 4 or 350°F). Grease a couple of baking sheets with a little extra butter or margarine.

2. 2

   Cream the sugar

   In a large bowl, beat the butter or margarine with the caster sugar until light and fluffy.

3. 3

   Make the dough

   Sift in the plain flour and cornflour, then mix until a stiff dough forms, using your hands if needed. Tip it onto a lightly floured work surface and knead gently until smooth.

4. 4

   Chill the dough

   Shape the dough into a ball, then roll it into a sausage about 5 cm in diameter. Wrap it in cling film and chill for about 30 minutes, until slightly firm.

5. 5

   Coat in sugar

   Put the demerara sugar and cinnamon, if using, in a spare baking tray. Remove the dough from the fridge and roll it through the sugar until coated all over.

6. 6

   Slice the biscuits

   Cut the coated dough into rounds about 1 cm thick and arrange them on the greased baking sheets. The dough should make about 15 biscuits.

7. 7

   Bake until golden

   Bake in the preheated oven for around 10–15 minutes, until the tops are lightly golden.

8. 8

   Cool the shortbread

   Leave the biscuits on the baking sheets for around 10 minutes, then transfer them to a wire rack to cool completely.

What is Highlander shortbread?

Shortbread is a classic Scottish biscuit, traditionally made with a simple mixture of fat, sugar and flour. This version keeps that crumbly, buttery character and adds a crisp coating of demerara sugar around each biscuit.

The dough is shaped into a log and chilled before slicing, which makes it straightforward to portion into even rounds. Cinnamon is optional, so the flavour can stay simple or take on a subtle spice note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 173 calories, 1g protein, 23g carbs, 8g fat.

The flour and sugars supply most of the carbohydrates, while the butter or block margarine contributes most of the fat. There is a modest amount of protein from the flour, so serve a biscuit with fruit and yoghurt for a more balanced snack.

Choosing the fat

Butter: using butter gives the biscuits a rich flavour. Let it come to room temperature so it creams smoothly with the caster sugar.

Block margarine: this is the stated alternative, and it should also be softened before mixing. Avoid a soft tub-style spread, which may make the dough too loose.

Getting a smooth dough

Flour and cornflour: the plain flour provides structure, while the cornflour helps give the shortbread a delicate, tender bite. Sift them together before mixing to reduce lumps.

Gentle handling: bring the dough together with your hands if needed, then knead only until smooth. Too much handling can make the biscuits firmer than intended.

Why chill the log?

Chilling for about 30 minutes firms the dough enough to slice neatly and helps the rounds keep their shape. If the log still feels very soft, give it a little more time in the fridge before cutting.

Roll the chilled log through the demerara sugar before slicing so the coating reaches the edges. A spare baking tray makes this step easier and keeps the sugar together.

Watching the bake

The biscuits bake for around 10–15 minutes at 180°C, or 160°C for a fan-assisted oven. Look for lightly golden tops rather than waiting for the whole biscuit to turn deeply brown.

They will be fragile straight from the oven, so leave them on the baking sheet for around 10 minutes before moving them. They firm up further as they cool on the rack.

Serving ideas

Serve the shortbread with tea or coffee, or alongside fresh berries for a simple dessert plate. The sweet, crunchy edges pair particularly well with a plain drink.

For a larger spread, add fruit and a little yoghurt or cream on the side. Keep the biscuits completely cool before serving if you want their edges to stay crisp.

Recipe notes & tips

• Use butter or margarine that is softened but not melted.
• Keep the dough log close to 5 cm in diameter for even-sized biscuits.
• Chill the log until it feels firm enough to slice cleanly.
• Rotate the baking sheets if your oven browns unevenly.
• Let the biscuits cool fully before storing to help preserve their crisp edges.

Variations

• Keep it classic: leave out the cinnamon for a straightforward buttery flavour.
• Add citrus: mix finely grated lemon zest into the creamed butter and sugar.
• Try mixed spice: use a small amount in place of the cinnamon for a warmer note.
• Make smaller biscuits: shape a narrower log and check them early as they bake.
• Serve with fruit: pair the biscuits with berries for a fresh contrast.

Common mistakes to avoid

• Using melted fat: it can loosen the dough; use softened butter or block margarine instead.
• Skipping the chill: the log may be difficult to slice; chill it until slightly firm.
• Overworking the dough: this can make the shortbread tough; knead only until smooth.
• Cutting uneven rounds: they may bake at different rates; aim for slices around 1 cm thick.
• Moving them too soon: warm biscuits can break; leave them on the tray for around 10 minutes.

How to store

Once completely cool, store the biscuits in an airtight container at room temperature for up to a week. They are best served as they are; if they soften, briefly warm them in a low oven and let them cool again.

Frequently asked questions