Shortbread

Shortbread

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(33 ratings)

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Cooking time

Prep: 15 mins Cook: 20 mins - 25 mins Plus chilling

Skill level

Easy

Servings

Makes 24 slices

This rich home-baked treat is a real crowd-pleaser

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per slice

kcalories
188
protein
2g
carbs
23g
fat
11g
saturates
7g
fibre
0g
sugar
9g
salt
0.2g

Ingredients

  • 300g butter, softened
  • 140g golden caster sugar, plus 4 tbsp
  • 300g plain flour
  • 140g rice flour

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Method

  1. Place the butter and 140g sugar in a food processor and whizz until smooth. Tip in both the flours and a pinch of salt, then whizz until mixture comes together.
  2. Using your hands, roughly spread the mixture out in a 20 x 30 x 4cm baking tray. Cover with cling film and smooth over until there are no wrinkles. Place in the fridge, uncooked, for at least 30 mins and up to 2 days.
  3. Heat oven to 180C/160C fan/gas 4. Remove cling film, then lightly mark the shortbread all over with a fork. Sprinkle with the remaining sugar, then bake for 20-25 mins. Leave to cool in the tin, then cut into 24 thin slices. Shortbread will keep in an airtight container for up to 1 week.

Recipe from Good Food magazine, August 2009

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Comments

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didichick's picture

Moreish... made some with chocolate chip but is better on its own. Everyone hounded me for more of these. Oh the power! wa ha ha! ;)

sabrinaduck's picture

Baked this with my 3 year old yesterday. We didn't use a food processor to mix the dough. We used our hands, pinching and squeezing the ingredients until they resembled breadcrumbs. We then tip the dough in the pan, press it gently and smoothen the surface with cling film, and then refrigerate for 30 minutes. I baked it for 30 minutes, and left to cool. The shortbread is really nice, buttery, not so sweet, and crumbly. I think you should wait for the shortbread to cool down before you eat it. Too doughy otherwise.

india_quinn's picture
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I didn't use a mixer, but softened the butter in the microwave first, genuinely think the shortbread tasted better for it! delicious:-)

grannygill54's picture
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Best recipe I've ever tried for shortbread - turns out so buttery but with a nice bite - it's well worth a try.

luciana's picture
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Wonderful recipe. So easy to follow. Highly recommended

luciana's picture
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Wonderful recipe. So easy. Would recommend this to anyone.

rachward2012's picture

Was really looking forward to make this recipe however could not find rice flour anywhere is there an alternative ?

tracyb1x's picture

Its also called rice powder- i got some in an asian shop

siena242's picture
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Worked very well. I added a spot of salt and some vanilla. Almond extract would be good too. I used cornstarch as we had no rice flour - next time I might use 20 or so grams less. All said and done, however, it's a good basic recipe. I press cut the slab into tiny squares while very hot with a dough scraper.

jadaque's picture

I need a bit of help. It said to add in both the flours, how much of it u need? Please help if u know

laonie's picture

To everyone saying this recipe is too flaky, that's how it's supposed to be. If you prefer a firmer textured shortbread, just use less rice flour. I live in Australia and rice flour is available in every supermarket so I've never considered using substitutes, but I was really interested to see how many people used Polenta. I'm going to give that a try! (FYI, ground rice and rice flour are the same thing)

j14301's picture
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loved it

qas5saq's picture
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Very good recipe. Perfect results. I used corn flour instead of rice flour, and cut the dough into rounds about 1 cm deep. Will use this as the blueprint going forward.

victoria_sponge's picture
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Didn't get on with this one. I bake biscuits a lot, and this is the first recipe that just didn't work as it ought to have done; I kept having to put it back in the oven for further ten-minute stints until it stopped being all gluey in the middle. I agree with Gemma that it tasted like warm dough.

After about an hour's cooking time in total, some of the shortbread tasted nice and crumbly, but I'll go back to my old recipe next time.

cjcarman's picture
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worked out perfectly. a huge hit!

rachelell123's picture

this shortbread was rubbish!
it was far to sugary and overall it was just not nice!
i would never use this again and i DONT recommend this to anyone unless you was insant diabeaties!!

ksatflers's picture
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Lovely and crumbly. I added the seeds from one vanilla pod to the mix and the shortbread was yummy.

gemmajaffacakes's picture
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I did'nt get on very well with this recipe....they just tasted like warm dough... :(

mindymoo62's picture
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Baked this today as we all love shortbread. Was not sure how to prepare the tin as there were no instructions?, so I buttered it and dusted with rice flour. Like a few others my mixture was quite dry, so I tipped it onto the work top and quickly needed it all together. Then I squashed it into the tin. Put it into the fridge for about 4 hours and baked as instructed. Had to bake for approx 10 mins more but it was fab!! Fiance loved it. Delicious.......will make again.

jailhouseuk's picture

i haven't tryed it, but i'm going to make at the weekend, i have just started cooking, as i lost my job at christmas, and money is very lower, and this is great way to save money.

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