Sadie Anson’s Scottish Shortbread

By Yankee Magazine

May 23 2002


This recipe for Scottish Shortbread was brought over from Scotland.

Mrs. Anson, a long-time member of the Emmanuel Church, brought this recipe for Scottish Shortbread with her from Scotland. Best made with real butter, these are rich and delicious. Be careful not to overwork the dough, however, or the cookies will be tough. Rice flour can be found in most health food stores.


6 dozen


1 pound (4 sticks) butter, at room temperature
1 cup white sugar
3-1/2 cups all-purpose white flour
1/2 cup rice flour


Preheat the oven to 350 degrees F. Cream the butter with the sugar. Add the flours and blend well. Roll out the dough directly onto an ungreased 10-inch by 15-inch baking sheet. Trim the edges and prick all over with a fork. Bake for 15 minutes, then reduce the oven temperature to 300 degrees F and continue baking for 30 minutes. Cut into squares while still warm.