Scottish shortbread

by Ed Halmagyi


  • 50g caster sugar + 100g for dusting
  • 100g unsalted butter
  • 150g oat flour*
  • 1 tsp bicarbonate of soda
  • rice flour, for dusting


1 Preheat oven to 165°C. Whisk the 50g sugar and butter in a bowl until very light and pale.
2 Sift the oat flour and bicarbonate of soda together then fold into the butter mixture with a spatula very gently. Once just combined dust the ball with rice flour and press into a lined 20cm square slice pan. Cut into fingers.
3 Prick with a fork then bake for 25 minutes until pale golden. Cut again and dredge with the dusting sugar. Set aside to cool the store airtight.

* If oat flour is not available, substitute with 175g plain flour, or grind rolled oats and sift through a fine sieve.