Shortbread

Shortbread

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(37 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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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.

lawnor's picture
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Very nice, but a bit too rich and creamy. Perhaps it needed longer in the oven, or perhaps it was by design? This was my first attempt at shortbread. Good recipe but I'll try a different one next time for comparrison.

gervais's picture
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Tried this one last time and it worked beautifully. it is crucial to put the dough in the fridge. I wouldn't however bother to make it again as it is no better than the other shortbread recipe which takes half the time to make.

dermbut's picture
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Excellent recipe. The nicest I've tried for shortbread.
Although like many other people I found it needed to be in the oven for nearer 40 minutes.

tinysparkles's picture
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I used polenta instead of rice flour and the shortbread came out delicious!!! Followed recipe exactly and had no problems except mine needed about 45mins in total, the centre was still quite soft after 25mins.

whistlestopinn's picture
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followed this recipe to the tee. it came out lovely, just melted in the mouth. My daughter ate most of it! She reckons it is better than my Mother's, and that's saying something! lol

alanjackson's picture

As what point do you freeze it?

pknutsen's picture

Great recipe! My husband and I loved it! But next time I will cut it before cooking.

cupcakegodess's picture
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Oops, forgot 2 sign off. Jessicaxx

cupcakegodess's picture
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Me and my aunt were lookin 4 shortbread recipes yesterday and we came to dis site for cinnamon rolls (which were delicous) dese look very simple, going 2 try dem with her!!!

susanna0195's picture
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Great recipe, used semolina instead of rice flour and it worked perfectly

coolyule2006's picture
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It simply fabulous! Every time fantastic! Also, it can be rolled out after refrigeration as well as can be frozen if need be. Best refrigerated for 3+ hours though. Works great with a hint of vanilla and even lemon juice/zest, dusting sugar on top works great too - to be applied after the shortbread fully cools. All in all, a great recipe.

ellieweth's picture
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me and my aunty made this recipie and it tasted really nice but it looked horrible it was hard as well what hav i done wrong to make it hard?

susanna0195's picture
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Lovely recipe, i used semolina in place of the rice flour and it still worked wonderfully. Really nice and delicious, i shall use this as my shortbread recipe in the future!

kev540's picture

I'm glad I tried this as it made me understand the effect the rice flour had. In this recipe I think there is far too much this is why it's too flakey. Here is a better recipe. Prepare using same method and use 6oz of butter, 3oz of caster sugar, 8 and a half oz of flour and 2 tablespoons of rice flour (not too heaped but not level). When I cook them I usually cook for 30 min at 160 degrees, while still hot score grooves so when it cools you can break into fingers, I cut about half way through, you can make as big as you like. Once cool if still a bit too moist bring oven up to160 degrees put fingers in turn of oven and leave in for at least 1 hour or more as oven cools. Once cool this will beautiful shortbread.

hyacinthe's picture
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I used polenta instead of rice flour, they were a bit crumbly but absolutely delicious!

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