Shortbread

Shortbread

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(45 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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happytrudes
13th Oct, 2014
I have just tried this recipe and took it out of oven about five mins ago. I too had to bake this for much longer than the recipe suggests, I had to give it 40 mins in the end and it's still a bit doughy in the middle. I am waiting for it to cool to see if it crisps up a bit. The warm piece I just ate was delicious but doughy so hoping it will be better when cool. Tasted delicious though.
emilycraig14
25th Aug, 2014
I like my shortbread crunchy whereas this recipe makes them more 'cake like' .
Luxforstep
17th Aug, 2014
3.8
Just made this - tasty recipe, but not quite enough butter since the dough was really flaky. I had to add in oil (I'd run out of butter completely) to enable the dough to become a bit more cohesive. I also shaped the dough using cookie cutters, and then refrigerated it for 20 minutes before cooking for about 12 mins in the oven. Would recommend, but only if you're a (relatively) experienced baker. On a side note, i don't have a food processor so I had to rub the butter, sugar and flour in by hand.
Yestennis
15th Aug, 2014
5.05
It's the first time I've made short bread from anything other than the normal recipe book I use for short bread and all I can say is " thank goodness " this is just the best recipe for short bread you will find . It's so easy and the results are sooooo tasty !!!! This is the only recipe I will use for shortbread from now on !!
allielovetocook
10th Jun, 2014
5.05
The addition of Rice Flour really does put the "Short" into this Shortbread. My family all think this recipe is fantastic, but when I made some to take to my elderly parents recently I knew it was going to get a tough mark .. my Father's favourite thing in the world must be Shortbread biscuits - he gets through tins of them each year. This recipe earned a "Superb" comment from both my parents which means it's just about perfect! It's very sweet, but is the lightest, flakiest Shortbread i've ever made. Thanks again BBC Good Food!! ..
allielovetocook
20th May, 2014
5.05
Oooohhhhhh ... this is gooooood shortbread. Could tell it was light-textured going into the tin and made sure to handle it as little as possible. Now almost cooled I've dug out the first piece simply to ensure that it releases successfully from the tin .. and the piece fell in my mouth! Very, very yummy. Is very sweet, melt in the mouth shortbread. My family are going to loooove this! Thank you BBC Good Food!
didichick's picture
didichick
15th Dec, 2013
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
11th Dec, 2013
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
12th Jun, 2013
5.05
I didn't use a mixer, but softened the butter in the microwave first, genuinely think the shortbread tasted better for it! delicious:-)
grannygill54
13th May, 2013
5.05
Best recipe I've ever tried for shortbread - turns out so buttery but with a nice bite - it's well worth a try.

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