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Shortbread is a type of cookie (UK: biscuit) which is traditionally made from one part sugar, two parts butter and three parts flour, although other ingredients like ground rice or cornstarch (UK: cornflour) are sometimes added to alter the texture. It is baked at a low temperature to avoid browning; when cooked it should be white or a light golden brown. Shortbread is generally associated with Scotland although it is also made in Denmark and in other countries.

Shortbread is typically formed into one of three shapes: one large circle, which is divided into segments as soon as it is taken out of the oven ("Petticoat Tails"); individual round cookies ("Shortbread Rounds"); or a thick (¾" or 2 cm) rectangular slab which is cut into "fingers." It is made from a stiff dough which retains its shape well during cooking. The cookies are often patterned, especially with the prongs of a fork before cooking, then sprinkled with more sugar while cooling. Shortbread cookies are often associated with normal, or egg-based cookies, but they hold their shape under pressure, making them ideal for packed meals.

Shortbread is often found in cookie selections, or made by hand and given as a gift. It has a sweet, buttery taste, and a firm but crumbly texture, and is suitable for dunking. Shortbread and tablet (a type of crumbly fudge) can be found in every tourist shop in Scotland, and is just as popular with the locals.

Shortbread is not to be confused with shortcake, which is similar to shortbread but made using vegetable fat instead of butter, giving it a different texture.

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