For a richer flavor, use European-style butter with a higher fat content. The dough can be made ahead of time and stored in the refrigerator for up to 24 hours before baking. If you prefer a softer shortbread, reduce the baking time by 5 minutes. Store the cooled shortbread in an airtight container at room temperature for up to a week.
Burrebrede (Scottish Shortbread)
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PREP TIME20 mins
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COOK TIME30 mins
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TOTAL TIME50 mins
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SERVING6 People
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VIEWS60
Transport yourself to the Scottish Highlands with this time-honored shortbread recipe. Infused with warm spices and a delicate sweetness, this buttery treat is perfect for sharing during the holidays or enjoying with a cup of tea.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate65 g
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Cholesterol81 mg
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Fiber2 g
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Protein7 g
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Saturated Fat20 g
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Sodium414 mg
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Sugar17 g
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Fat31 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat your oven to 350 degrees F (175 degrees C). (5 minutes)
02 Step
Recipe View 5 mins In a medium bowl, whisk together the superfine sugar, cinnamon, cardamom, ginger, allspice, and salt. Divide the mixture into two equal portions; set one portion aside for topping. (5 minutes)
03 Step
Recipe View 10 mins To the remaining spice mixture, add the flour and softened butter. Mix until just combined, forming a slightly grainy dough. Be careful not to overmix. (10 minutes)
04 Step
Recipe View 10 mins Press the dough evenly into an ungreased 8-inch square baking pan. Use a sharp knife to cut the dough into 1x2 inch rectangles. Prick each piece several times with the tines of a fork to prevent warping during baking. (10 minutes)
05 Step
Recipe View 5 mins Sprinkle the reserved sugar and spice mixture generously over the top of the shortbread, ensuring it settles into the cuts and holes. (5 minutes)
06 Step
Recipe View 30 mins Bake for 25 to 30 minutes in the preheated oven, or until the edges are firm and lightly golden. Avoid browning the shortbread excessively. (30 minutes)
07 Step
Recipe View 1 hrs Remove from the oven and let the shortbread cool completely in the pan. Once cooled, carefully break the shortbread into individual pieces along the scored lines. (60 minutes)
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RECIPE REVIEWS
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Koby Torpkuhlman
Apr 26, 2025I've made this shortbread for years, and it's always a hit. The key is to not overbake it – you want it to be tender and crumbly, not dry and hard.
Bernadine Murazik
Apr 9, 2025The spice combination is what makes this recipe so special. I added a pinch of nutmeg for an extra layer of flavor, and it was delicious!
Maryjane Welch
Nov 12, 2024This recipe is fantastic! The spices give it such a warm and comforting flavor. My family devoured it in minutes!
Isobel Hayeshowell
Oct 3, 2024I tried this recipe with gluten-free flour, and it worked perfectly! It's a great option for those with dietary restrictions.