Celebrate St Andrews Day with this unique take on a Scottish favourite, shortbread.

  • Easy
To celebrate St Andrew’s Day on Friday the 30th November, Scottish Blend tea have teamed up with independent Scottish Bakery, ‘Pinnies and Poppy seeds’ to create five special shortbread flavours including a haggis spiced flavour.


  • 125 g Granulated Sugar
  • 250g Unsalted Butter
  • 375 g Plain Flour
  • 1⁄4 tsp Black Pepper
  • 1⁄4 tsp Ground Coriander
  • 1⁄4 tsp Mace
  • 1⁄4 tsp Nutmeg
  • Pinch of salt
  • 100g 60% Dark Chocolate for decorating (optional)


Bring butter to room temperature

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

Add in flour, salt and spices, 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 re-roll 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!)

To finish, melt your dark chocolate and half dip shortbread.

haggis shortbread

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