Scottish recipe: Irn-Bru Shortbread

Celebrate all things Scotland by combining two Scottish favourites with this simple easy to make recipe for Irn-Bru shortbread.

Published: November 30, 2018
Categories: ,

Irn-Bru Shortbread

• Bring butter to room temperature

• Combine butter and sugar, mix until combined (3 min)

• Add in Flour and Salt, rub together between thumb and for fingers.

You are looking for the dough to almost come together in big chunks (5 min)

• Bring dough together and tip out onto a lightly floured work surface. Roll out the dough to roughly 1⁄4 in thickness.

Cut out into desired shapes!

You can reroll excess dough up to 3 times. (5 min)

• Bake at 265 F (130 C) for about 50 minutes (biscuits should be firm to the touch!)

• For the filling: Combine white chocolate and double cream over a double boiler until combined. Let cool and mix in 4 tbsp Irn-Bru. Use a piping bag to fill each sandwich

Shortbread recipe

Modern Scottish recipe: Cullen Skink Fish Pie from Stevie McLaughlin

Shortbread extraordinaire, Jennifer Hunter, runs her own bakery in Scotland, and has created a set of five bespoke homemade shortbreads to perfectly compliment your brew.


  • 125 g Granulated Sugar
  • 250g Unsalted Butter
  • 375 g Plain Flour
  • 1 Botte or can of Irn Bru
  • 100g of White Chocolate
  • 50g double cream
  • Pinch of salt
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