I’m back from my two week trip through Scotland. It was amazing! Almost can’t describe it. Scotland is gorgeous and each part has its own character and its own gems. I made so many photos and I have to find time to edit them all. You can see some in this post and others in my highlights on Instagram.

The first night we stayed in a lovely B&B in Carsphairn (a place in South West Scotland) called The Knowe. It was the most lovely stay of all our trip. When we arrived we were welcomed so warm. I already read about the shortbread cookies the lady of the house always bakes for her guest and I couldn’t wait to taste them. So when the lady closed the door of our bedroom, I immediately tried one. This was the most delicious shortbread I’ve ever tasted. To be honest I always had problems with this easy looking cookie. I never was happy with it, until now. Of course I couldn’t resist asking the lady if she maybe wanted to share the recipe with me? I showed her my blog. I was so happy she would share the recipe with me, so I can share it now with you! She got the recipe from an old lady who she met in church. Who knows how old this recipe is?! Sometimes the old recipes are the best. I hope you like it as much as I do. Thank you Karen for the recipe and the lovely stay. We will come back!


Scottish shortbread cookies
makes 24 cookies






  • 250 g unsalted butter, room temperature
  • 55 g icing sugar
  • 55 g granulated sugar
  • 250 g all purpose flour
  • 110 g cornflour
  • pinch of salt




  1. Put butter and both sugars in a bowl and beat light and fluffy with an electric mixer.
  2.  Sieve flour, cornflour and salt in a bowl. Add the flour mixture gradually (2 tbsp at a time) and beat well between each addition.
  3. When a dough is formed, make a flat disc of it. Wrap in plastic foil and place into fridge for at least an hour.
  4. Preheat oven to 140℃.(284℉). Cover two baking sheets with baking paper, set aside.
  5. Remove dough from the fridge and put on a light floured surface. Roll out until the dough is 1/2 cm thick. With a round cookie cutter (about 6 cm) put out cookies from the dough and put on the baking sheets. Bake for 50 minutes or until the cookies are golden brown. Let cool down on the baking sheets.




Schotse shortbread koekjes
voor 24 koekjes




  • 250 g ongezouten boter op kamertemperatuur
  • 55 g poedersuiker
  • 55 g kristalsuiker
  • 250 g bloem
  • 110 g maïsmeel (geen maïzena)
  • snufje zout




  1. Doe de boter en suiker in een kom en klop licht en luchtig met een mixer.
  2. Zeef bloem, maïsmeel en zout in een andere kom. Voeg, terwijl je klopt, het bloemmengsel beetje bij beetje toe en klop steeds goed na iedere toevoeging.
  3. Zodra het een samenhangend deeg is maak je een bal van het deeg. Druk de bal plat en verpak in plastic folie. Leg minimaal 1 uur in de koelkast.
  4. Verwarm de oven voor op 140℃ en bekleed 2 bakplaten met bakpapier.
  5. Haal het deeg uit de koelkast en rol op een met bloem bestoven werkblad tot een lap van 1/2 cm dik. Steek koekjes uit met een rond uitsteekvormpje van 6 cm groot (of gebruik andere vormpjes). Leg de koekjes op het bakpapier en bak 50 minuten in het midden van de oven of tot de koekjes goudbruin zijn. Laat afkoelen op de bakplaat. .