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


Makes 24 slices
This rich home-baked treat is a real crowd-pleaser

Nutrition and extra info

  • Freezable

Nutrition: per slice

  • kcal188
  • fat11g
  • saturates7g
  • carbs23g
  • sugars9g
  • fibre0g
  • protein2g
  • salt0.2g
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  • 300g butter, softened



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

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


  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.

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Comments (67)

whistlestopinn's picture

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

Oops, forgot 2 sign off. Jessicaxx

cupcakegodess's picture

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

Great recipe, used semolina instead of rice flour and it worked perfectly

coolyule2006's picture

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

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

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

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

lizm86's picture

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

Sorry, forgot to rate it

shopaholic321's picture

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

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

Just lovely.

pcorfiel's picture

Great recipe. Everyone loved it.

lewisc14's picture

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

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.


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