The recipe for a Scotchwoman's Shortbread Biscuits involves creaming together warm butter with dark brown sugar and incorporating flour until the mixture holds together. After a brief chilling period, the dough is divided and shaped into circles, which are cut into wedges but not separated. The shortbread is then pricked and baked until golden in a slow oven, allowing for a delightful texture.

Once baked, the shortbread should be re-cut while still hot and allowed to cool before breaking apart. The biscuits are said to taste even better the next day, making them a perfect treat to prepare in advance. This classic recipe is featured in "The Mary Russell Companion" by Laurie R. King.