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Scottish Shortbread Recipe

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  • Author: Nisa Homey
  • Total Time: 1 hour 5 minutes
  • Yield: 1 pan


Try this delicious melt in your mouth Scottish shortbread from Nisa Homey.


  • Butter: 1 cup/2 sticks.(I used salted butter)
  • Brown sugar: 1 cup, packed (I substituted by adding 1 tbsp of molasses to plain white sugar).
  • Flour: 2 cups.
  • Salt: 1/2 tsp (omit if using salted butter).
  • Egg yolk: 1
  • Vanilla essence: 1 tsp.
  • Chocolate bars: 100-150 gm ( I used 5 (20 gm) Cadbury’s Milk Chocolate bars)
  • Cashew nuts and/or Peanuts: Chopped, roasted and salted.


  1. I coarsely powdered the sugar in my grinder, for easy creaming. Cream butter and brown sugar (to make brown sugar add a tbsp of molasses/jaggery to the sugar). Add the egg yolk and vanilla essence and cream again..
  2. Add flour and cream until well blended.
  3. Drop it into a 10-inch pan.
  4. And spread evenly with your finger tips or a flat spatula.
  5. And bake for 30-35 min or until done.
  6. Now the best part, put the chocolate pieces on the hot shortbread.
  7. With the heat the chocolate will melt and just spread it with a flat spoon.
  8. Then drizzle a generous helping of caramel sauce over it.
  9. Then sprinkle chopped cashewnuts over it….it should be roasted lightly with salt and do not skip that. I have made it with roasted peanuts and that has a different flavour, a more of buttery and peanutty flavour. I just used cashewnut this time.
  10. Cut into squares while still warm.


You can use any type of chocolate; since milk chocolate is available here I used it, just one suggestion is that if using milk chocolate just reduce 2 tbsp of sugar, if you are on the sweet side, then it should be fine.
I have tried with semi sweet chocolate and also toblerone; though it has a small crunch, I would suggest you to try it with your favorite chocolates.

  • Prep Time: 30 mins
  • Cook Time: 35 mins
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