Traditional Scottish Shortbread

Our Marshalls Farola makes these shortbread fingers a simple delight to make.


  • 300g butter
  • 150g caster sugar (plus more to serve)
  • 150g Marshalls Farola (fine semolina)
  • 300g plain flour


  1. Add the butter and caster sugar to a large mixing bowl, and cream together until light and fluffy.
  2. Next, add the farola and plain flour, and mix well. If needed, you can use clean hands to help the mixture come together to form a dough (but be careful not to overwork the dough).
  3. When a dough has formed, press the mixture into a lined metal tin, measuring approximately 10 x 7 inches (or similar).
  4. Bake at 150°C (Gas Mark 2 / 300°F) for around 45 minutes, or until the shortbread is firm and just beginning to turn golden brown.
  5. Sprinkle the shortbread with a little extra sugar while it’s still warm, then leave to cool. Cut into chunky finger shapes to serve.