The mould featured a thistle design, which is the floral emblem of Scotland, in a rounded shape.
To make the shortbread, McGrady took the flour, butter, corn starch and sugar and mixed them in a bowl by hand.
The chef advised viewers to rub them all together until it’s a crumb-like consistency, before adding the vanilla extract for flavour.
It can then be pressed into the mould before being put onto parchment paper on a baking tray.
McGrady advises to take a fork and pierce the top of the shortbread before placing them in the oven.