Wartime Scotch Shortbread


Hurricane Bill is on his way and last night I couldn’t sleep, so instead, at 2 am, I got up, went to the kitchen and made some ‘Wartime Scotch Shortbread’..

The flour supplied to the public in the 1940’s, was a minimum of 85% wholewheat flour made from homegrown wheat (UK). It was said to have an unpopular grey appearance but I guess that really was all that was available and all recipes that called for flour would have been made out of this..

Wartime Scotch Shortbread

Melt 4 oz margarine, add 8 oz plain flour and 2 oz sugar, mix well and knead until the mixture bins together. If it is a little dry crumble it again and add a splash of milk and re knead. Put in an ungreased baking tin and press mixture down firmly so it is about 1/2 inch thick. Prick the surface and then cut into 10-12 portions.

Bake in centre of moderate oven for 30 + minutes.

Remove, sprinkle lightly with sugar



17 thoughts on “Wartime Scotch Shortbread

  1. Abousloutley Srumptious, just finished making them and they were delishous next time I make a dessert I will look in my cook book cause i wrote it down 😀 ;3 Thanks ;3


  2. I was wondering about desserts here thinking that they didn’t have much sugar in the war and wondered if there would have been some to reflect this , without sugar.


    • They did use saccharin but it wasn’t the best tasting and they did cut down the amount of sugar they used substituting some sugar some grated vegetables with a high sugar content. Most of my recipes on my blog are recreated from Ministry of Food wartime pamphlets etc…I will try and source some more recipes using substitutes. C x


      • I just saw one of the MOF’s pamphlets where they suggest cutting the sugar ration with ground up saccharrin to make it go further.


  3. I thought it was really cool to make it and it tasted really nice after. We made a mini shortbread and they are made for my daughters class and teacher because her topic is World War 2.😂🍪🍪


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