San Diego Scottish Highland Games

Aitcheson’s Scottish Shortbread

Contributed by Arch Aitcheson of Temecula, CA — Scottish grandmother’s (Marion Niven Aitcheson) shortbread recipe.  It is a tradition for four generations on this side of the pond!  Buttery and yummy!


1lb unsalted butter

5 cups sifted all-purpose flour

1/2 cup white sugar

1/2 cup light brown sugar (packed)


  1. Preheat oben to 350 degrees F
  2. Cream butter and sugar with mixer.
  3. Add flour and mix with a wooden spoon and use hands to thoroughly mix.
  4. Press into a jelly roll pan. Prick to the bottom of the pan with a fork, making sure that the fork hits the bottom and the marks are close together.
  5. Bake for 10 minutes. Then reduce the heat to 300 F and continue to bake for 40 minutes more.
  6. Let pan cool on a rack after baking for 2 minutes and then cut into finger-sized bars. Let the cut bars cool thoroughly in the pan.

Makes approximately 36 bars.

Did you try this recipe? Let us know how it went!

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