Shortbread

Shortbread

  • 1
  • 2
  • 3
  • 4
  • 5
(39 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
coolyule2006's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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

lizm86's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this for the Royal Wedding watching and it went down a treat! I have never seen something get eaten so quickly! It was really easy to make, I couldn't find any Rice Flour so used Rye Flour and it turned out lovely. Very cumbly but not too sweet!

shopaholic321's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Sorry, forgot to rate it

shopaholic321's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Tried this using polenta as I hadn't got any rice flour. Found the quantity too much for my food processor so tipped it in a bowl and brought the mixture together by hand. Forgot to sprinkle with sugar before baking but still tasted delicious and less messy to eat. All the family loved it so will definitely make again.

phillipsje's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this shortbread using a slightly different sized tin (22 x 28cm), and although I cooked it for the whole 25 minutes it was definitely undercooked it as it was like eating the raw ingredients! After worrying for 5 days whether or not to chuck it out, I put it back in the oven for 20 minutes last night and am shocked that it's now delicious and crunchy!! Will definitely make again, but cook for a significantly longer time!

christmasxkiss's picture

your shortbread was yummy i luved it so muchxx

divadesfeuers's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Just lovely.

pcorfiel's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Great recipe. Everyone loved it.

lewisc14's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This worked a treat! I left it in the fridge over night before cooking it. Then once it had cooked I left it in the oven till the oven had cooled. The shortbread was a big hit and family have asked for the recipe. Apparently it was almost as good as grandmas (which is a huge compliment as hers was always good) I couldn't find rice flour so used ground rice instead. Worked perfectly :-)

rebeccaclayton's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I got rave reviews for this shortbread. I made the shortbread thicker - to about an inch - so had to leave it for an extra 15 mins to get it right. It was moist with this thickness and cooking time.

homelovingirl's picture

I have used a Kenwood Chef recipe for shortbread for years and it is absolutely delicious! So will give this one a try over the weekend, I don't have rice flour so will substitue cornflour instead.
Just an idea, but using your own favourite shortbread recipe, roll out the chilled mixture then cut into rounds (roll out thinner than you would use for fingers) and sandwich two together with whipped or double cream and some sliced strawberries. Dust the tops with sieved icing sugar, this makes a lovely dessert.
Delicious!!

gervais's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Whoops gave this recipe 5 stars instead of NONE

gervais's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I am not sure why but I have tried this recpie twice now and on both occasions it has been a disaster and has just not cooked. i consider myself good at baking and always set the oven temp precisely as well as measuring correctly and using the correct size tin. I wont be attempting this recipe again which i think is a pity as I love shortbread recipes which use rice/semolina flour combinations.maybe that is the problem. In future I will stick to recipes with semolina.

sas1uk's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Delicious! Made 2 pieces to 'test', prior to making batch for Christmas gifts, and left them out to cool. They vanished within an hour ....the 'mouse' said it was the best he had ever eaten (!)

shanni's picture

i loved it!! very easy to make, and delicious! but it was a little flaky, any ideas on how to not make it flaky?

littleones59's picture
  • 1
  • 2
  • 3
  • 4
  • 5

My kids love this! It goes down a treat in their luncboxes and is fab with a glass of milk! I have made this a few times and find that it works better if you make it and keep it in the fridge for 24hrs before cooking it. I couldn't find rice flour, so I used fine polenta instead. It worked really well.

Pages

Questions

Tips