Mary Macleod's Shortbread Recipes

On May 14 2014 Sharon Macleod of Mary Macleod's Shortbread appeared on CTV news at noon.  Sharon showcased one of Mary Macleod Shortbread's exciting new products.   Watch this short video to find out how to make quick and easy recipes with one of our delicious new offerings: Butterscotch Crumbs

To purchase Butterscotch Crumbs click on the product image below. 

Mary Macleod's Butterscotch Pecan Cheesecake
Mary Macleod's Butterscotch Pecan Cheesecake

This super-decadent cheesecake is quicker and easier to make than most.
Now, we think that’s a good thing; your personal trainer may disagree.
Baking cheesecakes in a bain Marie or water-bath creates a humid
environment and helps prevent the top from cracking. 


1½ cup (375ml) Mary Macleod’s Butterscotch Crumbs 

1 pkg (500 mL) cream cheese (room temperature)
3 tbsp (45 mL) unbleached flour
2 cage-free eggs
1 cup (225 g) sugar

1 tbsp (15 mL) pure vanilla extract
1 cup (250 mL) sour cream

½ cup (125 mL) chopped pecans 
1 batch Sea-Salted Caramel Sauce for garnish (see recipe below)



  1. Pre-heat oven to 325 ͦF (160 ͦC)
  2. Unroll a length of heavy-duty, wide, aluminum foil, long and wide enough to come up the sides of a 9-inch springform pan without ANY gaps. Set the pan in the center of the foil, and fold the foil up around the pan, creating a water-tight seal around the base of the springform.
  3. Add the butterscotch crumbs to the pan and using your hands, firmly press the crumbs into an even layer, right to the sides of the pan, place into a large roasting pan, and set aside. Tip: I find using my fist – not fingers – lets me get closer to the sides of the pan for a crust that won’t crumble at the edges. 
  4. In the bowl of a stand mixer or in a large bowl with electric hand beaters, beat cream cheese until soft and smooth.
  5. Add sour cream and continue beating on low until well blended
  6. Add sugar and continue beating until well blended and smooth.
  7. Add eggs and vanilla, blend until fully incorporated.
  8. Add flour and pecans and blend until fully incorporated.
  9. Pour mixture into the prepared crumb pan and pour hot or just boiled water around the springform, into the large roasting pan, to come up the side of the springform about 2-inches. Bake for approximately 50 – 60 minutes, or until center feels almost set when lightly pressed with the fingers.
  10. Lift springform out of the water bath and set on a rack to cool. While still warm, run a dinner knife around the edges of the pan, then release the spring. Do not try to remove from the base until completely cooled. 

Serve with a dollop of whipped cream and a sprinkle of Mary Macleod’s Butterscotch Crumbs. If you really want to gild the lily, go ahead and whip up a batch of our Sea-Salted Caramel Sauce!

Sea-Salted Caramel Sauce

This is the sort of all-purpose sauce that is divine poured over ice cream, plain cakes, for dipping fruit and in case of emergency, fingers! When cold, the sauce will become thick; simply pop into the microwave for a minute or so, or warm up the jar in hot water. 


¼ cup (60mL) butter
½ cup (125mL) packed brown sugar
1 tsp (5mL) pure vanilla extract
½ tsp (2 mL) coarse sea salt
½ cup (125mL) 35% cream (whipping cream)


  1. In a thick bottomed saucepan, over medium-low heat, melt butter and add brown sugar. Using a wooden spoon or heatproof silicon spatula, stir continuously and cook for 5 to 7 minutes.
  2. Add the vanilla, cream, and salt, and continue to stir over medium-low until the sauce has become smooth the incorporated the liquids.
  3. Transfer sauce to a jar and keep for up to a week, covered, in the fridge; though, we’ve never heard of it hanging around that long! 
Mary Macleod's Butterscotch Toffee Squares
Butterscotch Toffee Squares

Seriously decadent and chocolaty, these squares are perfect for one-bite
sweet satisfaction. Okay, maybe two. Go for the darkest chocolate you
enjoy, to offset the sweetness a bit.


1 cup (250 mL) Mary Macleod's Butterscotch Crumbs (that’s half a full package)
1 can (300 mL) sweetened condensed milk
2 tbsp (30 mL) butter
1 cup (250 mL) semi-sweet or dark chocolate chips
¾ cup (175 mL) Hershey Skor bits (that’s about half of an un-snacked-on package!)


  1. Pre-heat oven to 325 ͦF (160 ͦC)
  2. Into the bottom of an ungreased, heavy – glass, ceramic, Pyrex – baking pan (8" x 8"), add the butterscotch crumbs; firmly and evenly pressing right to the edges.
  3. Bake the crumb base for about 10 to 15 minutes or until just slightly more golden. Remove from oven and set aside near the stove.
  4. In a small, heavy-bottomed saucepan over medium heat, add the whole can of condensed milk and the butter. Using a whisk to stir constantly – the milk will stick and burn if not. Bring up to a gentle boil and, still whisking vigorously, cook for about 5 minutes.
  5. Pour milk mixture over shortbread base, if very thick, use the back of a spatula to spread out to the edges, and return to the oven for about another 10 -15 minutes or until bubbly and light brown around edges.
  6. In a small bowl, mix the chocolate chips and Skor bits together, then sprinkle and spread evenly over the hot dish of squares. Pop back into the oven for about 2 minutes or until the chocolate chips are shiny and beginning to melt. Remove from oven and either allow to cool as is, or, drag a fork through the chips, creating a streaky, frosted appearance.              
  7. When still just slightly warm, run a sharp knife around the edges, and cut the squares into 2-inch pieces. Allow to fully cool before removing from pan. 
Mary Macleod's Butterscotch Berry Crumble
Berry Crumble

So quick and easy to whip up – any night of the week – this buttery crumble is
delicious fresh and hot out of the oven with a scoop of vanilla ice cream, or
served cold with a dollop of whipped cream. 


5 cups (600 g) any combination of fresh or frozen, thawed, including juice:
blueberries, strawberries, blackberries, raspberries
3 tbsp (45 mL) brown sugar
3 tbsp (45 mL) corn starch
3 tbsp (45 mL) lemon juice
2 cups (500 mL) Mary Macleod’s Butterscotch Shortbread Crumbs
1 cup (250 mL) quick oats


  1. Pre-heat oven to 375 ͦF (190 ͦC)
  2. Lightly grease an 8- or 9-inch deep dish pie plate or casserole dish.
  3. In a large bowl, mix berries, brown sugar, corn starch, and lemon juice, until well blended and coated, then transfer berry mixture into greased dish.
  4. In a medium bowl, blend oats and butterscotch crumbs until well combined. Evenly spread the crumb mixture over the berries.
  5. Bake for 30 to 35 minutes, or until golden and bubbly. Keep an eye on the crumb topping; if it browns too quickly, cover with a sheet of foil. 
Mary Macleod's Butterscotch Topped Oatmeal Muffins
Mary Macleod's Butterscotch Topped Oatmeal Muffins

This versatile recipe is just as delicious as a loaf, and while they may not
be the most virtuous choice for breakfast, for tea time? Perfection!

Tip: if baking as loaf, pre-heat oven to 300 ͦF (150 ͦC) and bake for 30-35
minutes or until a pick inserted into the center comes out clean. 


1 cup (250 mL) quick oats
½ cup (125 mL) rustic apple cider 
½ cup (125 mL) boiling water
1 cup (250 mL) all-purpose flour
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1 tsp (5 mL) sea salt
½ cup (125 mL) butter
1 cup (250 mL) packed brown sugar
2 cage-free eggs, beaten
1 cup (250 mL) coarsely chopped, pitted dates
1 tsp. (5 mL) pure vanilla extract


  1. Preheat oven to 350 ͦF (180 ͦC)
  2. Butter or line muffin pan with muffin papers.
  3. In a small bowl, add oats, apple cider and boiling water. Stir and set aside for 15 minutes. 
  4. In a medium bowl, blend the flour, baking powder, baking soda, and salt; break up any lumps. Set aside.
  5. In a large bowl cream the butter and brown sugar; by hand with a wooden spoon is fine. 
  6. Add the beaten eggs and soaked oat mixture to the butter and sugar, and beat well to combine completely, then add the dates and vanilla and stir to combine.               
  7. Add the dry ingredients all at once to the wet mixture and stir only until moistened. Do not over-work, or muffins will be tough!
  8. Spoon batter into muffin tins and top with a generous tablespoon of Butterscotch Crumb Topping.
  9. Bake for about 20 minutes or until a pick inserted into the center of a muffin comes out clean, and the top is beginning to darken. Cover with foil if the topping is darkening too quickly. 

Makes 12 - 14 muffins.

Butterscotch Crumb Topping:

In a small bowl, blend ¾ cup (175 mL) Mary Macleod’s Butterscotch Crumbs with 2 tsp (10 mL) ground cinnamon.

Mary Macleod’s Butterscotch Coco-Sesame Oat Bars
Mary Macleod’s Butterscotch Coco-Sesame Oat Bars

We’ve added an element of buttery, white chocolate decadence to this 
delicious granola-style bar. The toastiness of the oats and sesame bring
a warmth and depth of
flavour that’s irresistible. Be sure to use quick
oats, or the bars will be too crumbly. 


2 cups (250 mL) Mary Macleod's Butterscotch Crumbs (that’s half a full package)
2 cups (500 mL) white chocolate chips
2 cups (500 mL) quick cooking oats, toasted
¼ cup (60 mL) sesame seeds, toasted
1 cup (250 mL) crisp rice cereal
½ cup cup (125 mL) sweetened, shredded coconut
1/3 cup (80 mL) salted butter (or unsalted plus a good pinch of salt)
¼ cup (60 mL) runny honey
1/3 cup (80 mL) packed brown sugar
½ tsp (2 mL) real vanilla extract


  1. Pre-heat oven to 350 ͦF (180 ͦC) 
  2. Lightly coat an 8”x 8” (20 cm x 20 cm) casserole dish or cake pan with cooking spray or butter and press in the Butterscotch Crumbs evenly and firmly. 
  3. Pour the white chocolate chips on top of the patted down butterscotch crumbs; distributing evenly and right to the edges. Set aside. 
  4. In a large, dry, skillet over medium heat, toast the quick oats and sesame seeds until lightly golden; stirring or tossing constantly so as not to burn. Once toasted, tip out into a large bowl.
  5. To the toasted oats and sesame, add the crisp rice and coconut, stir to blend well, and set aside.
  6. In a small saucepan over medium heat, add the butter, honey, and brown sugar, stirring often, until the butter has melted and the ingredients are well blended – about 2 minutes – continue to heat and stir until the butter mixture is bubbling slightly; about another 3 minutes.                
  7. Remove from heat, add vanilla and stir to blend well. 
  8. Pour the warm butter mixture into the dry oat mixture and stir until evenly mixed and coated.
  9. Tumble the wet mixture onto the butterscotch-white chocolate crumb crust, and press evenly and firmly – loosely packed bars tend to crumble when cool. 
  10. Bake for about 15 – 20 minutes, or until just lightly golden. 
  11. Set bars aside for about 45 minutes – 1 hour at room temperature. Once cooler but still slightly warm, run a knife around the edge of the pan. Place a flat cutting board on top of the pan, and gently but quickly flip over. You should hear a wee thud as the slab comes out of the pan – tap the bottom of the pan if need be. 
  12. Now, while still warm, with a very sharp knife, cut into bars; the shape and size is up to you, but they’re pretty rich, so we suggest 2- or 3-inch squares. Store at room temperature in an airtight container for up to 3 days.

​Makes about 14 - 16 bars.