Ayreshire Shortbread


Ayreshire Shortbread | A Dutchie Baking

I’ve just come back from a holiday, but before I set off to Denmark, I made this delicious shortbread! I hadn’t gotten around to posting it yet because honestly, I felt a bit burned out, but all the Danishness (and Swedishness) I’ve encountered last week has re-invigorated me like nothing else can!

Ayreshire Shortbread | A Dutchie Baking

I found this recipe (which stems from 1901) in Mary-Anne Boermans’ (from GBBO season 2!) fabulous baking book “Great British Bakes”. I purchased it right when it came out but hadn’t gotten around to baking anything from it yet. I chose this recipe to start my Great British adventure with as it features rice flour. I have a ridiculous amount of rice flour and I almost never use it – except for what Dutchies call a “Tiger Loaf“. The book is amazing by the way. It’s brilliantly researched and features baking origin stories and historical recipes. As a medievalist, I can’t help but appreciate food and history put together. Mary Anne’s writing is great and I can’t get enough of it! I should probably clarify she doesn’t sponsor me in any way. Anyway, this shortbread is as it should be, short, buttery, crumbly. And very easy to make. Have fun with it!


Ayreshire Shortbread | A Dutchie Baking


Ayreshire Shortbread Recipe

Source: “Great British Baking” by Mary Anne Boermans

Tools: 23 cm round loose-bottomed flan tin


112 grams plain flour
112 grams rice flour
112 grams butter + extra for greasing
56 grams caster sugar + extra for sprinkling
2 tbsp double cream
1 egg yolk


1. Preheat the oven to 150C/300F. Grease the flan tin.

2. Combine the flours, butter and sugar in a food processor bowl with a blade attachement and mix until the mixture looks like bread crumbs.

3. Whisk cream and yolk together in a separate bowl, then add to flour mixture. Mix until combined.

4. Tip mixture into the flan tin and press it down. It should be even, about 1 to 2 cm thick. Prick all over with a skewer and press a fork into the edges to make a nice border design.

5. Bake for 35-45 minutes or until golden brown. Cut while warm and sprinkle with sugar. Leave it to cool completely in the tin.

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