What is the classic shortbread ratio?

The classic shortbread ratio is 3:2:1 by weight — 3 parts flour, 2 parts butter, 1 part sugar. For a standard batch this translates to 300g plain flour, 200g butter, and 100g caster sugar. This ratio produces the characteristic crumbly, buttery texture.

What flour should I use for shortbread?

Use plain flour for standard shortbread. Some recipes substitute a portion (up to a third) with cornflour for an even more tender, melt-in-the-mouth texture. Do not use self-raising flour as shortbread should not rise.

Should the butter be cold or soft?

Use cold butter for the most crumbly, traditional shortbread. Cut it into cubes and rub it into the flour and sugar mixture until the dough comes together. Some recipes use soft butter creamed with sugar first, which gives a slightly different, smoother texture.

How long should I bake shortbread?

Bake at 160°C (fan) or 180°C (conventional) for 15-20 minutes for fingers, or 25-30 minutes for a round. Shortbread should be pale golden — do not let it brown too much. It will feel soft when hot but firms up as it cools.

Can I add flavourings to shortbread?

Yes, shortbread takes well to flavourings. Popular additions include vanilla extract, lemon or orange zest, lavender, chocolate chips, or ground spices. Add about 1 teaspoon of vanilla or the zest of one lemon per 300g flour batch.

BakeCalcs

Shortbread Calculator

Calculate butter, sugar, and flour quantities for shortbread using the classic 3:2:1 ratio.

Calculate By

Total Dough Weight

Weight Per Piece

For piece count estimate

How We Calculate This

This calculator uses the classic Scottish shortbread ratio of 3:2:1 (flour : butter : sugar by weight) to calculate precise ingredient quantities for any batch size.

The Ratio

3 parts plain flour
2 parts unsalted butter (cold)
1 part caster sugar

Standard Batch (600g)

300g plain flour + 200g butter + 100g sugar
Makes approximately 24 shortbread fingers

Frequently Asked Questions

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Last updated: February 2026

All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.