Shortbread

Shortbread

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(44 ratings)

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

Easy

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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Ingredients

  • 300g butter, softened
    Butter

    Butter

    butt-err

    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

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.

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Comments, questions and tips

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luciana
30th Apr, 2013
5.05
Wonderful recipe. So easy. Would recommend this to anyone.
rachward2012
29th Jan, 2013
Was really looking forward to make this recipe however could not find rice flour anywhere is there an alternative ?
laonie
29th Sep, 2015
My reply comes far too late for you but if anyone else is wondering, you can readily swap the rice flour for pure cornflour. The result will be almost the same. Rice flour aids in producing a very traditional, short, slightly 'gritty' texture. Cornflour turns out the same shortness but without the grittiness. Some people actually prefer it for that reason.
tracyb1x
24th Nov, 2013
Its also called rice powder- i got some in an asian shop
siena242
16th Jan, 2013
5.05
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
12th Dec, 2012
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
28th Oct, 2012
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
16th Oct, 2012
5.05
loved it
qas5saq
17th Sep, 2012
4.05
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
6th Aug, 2012
2.05
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.

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