Find tried and tested recipes from McCarthy Stone homeowners, teams and the restaurant chefs in our assisted living (Retirement Living PLUS) developments

Evelyn's Scottish Shortbread

Homeowner Evelyn Currie from Cartwright Court, Malvern shared this melt-in-the-mouth recipe for traditional shortbread, made with plenty of butter.

Posted 22 February 2021
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Prep: 30 minutes (including cooking) Cook: 20 minutes


For the shortbread

  • ½ lb (450g) butter
  • 1 cup caster sugar
  • 2 cups of plain white flour
  • 1 tablespoon cornflour



  1. Preheat the oven to 160°C Fan.
  2. Cream the butter and sugar well.
  3. Remove one tablespoon of flour and replace it with one tablespoon of cornflour.
  4. Add this to the butter/sugar mixture and mix quickly with your hands until it forms fine crumbs. The mix should hold together when squeezed but fall apart easily.
  5. Press evenly and firmly into an ungreased tin (9x12 inches/ 23 x30 cm).
  6. Prick all over with the tines of a fork and bake for 20-30 mins
  7. Cut into 2 inch /5 cm squares with a sharp knife as soon as you take out of the oven. Allow to cool completely before removing from the tin.
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