Shortbread slices in a tin that is set on a garden chair

Shortbread recipe

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(74 ratings)

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


Makes 24 slices

Bake these classic shortbread biscuits to wow a crowd. You only need four ingredients, but you can mix it up with lemon or orange zest, or try adding chopped pistachios

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 a dairy product made from separating whole milk or cream into fat and…

  • 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.

  2. Tip in both the flours and a pinch of salt, then whizz until mixture comes together.

  3. 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.

  4. Heat oven to 180C/160C fan/gas 4. Remove cling film, then lightly mark the shortbread all over with a fork. 

  5. Sprinkle with the remaining sugar, then bake for 20-25 mins. 

  6. 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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29th Mar, 2015
Absolutely delicious - and the timing comments are correct. There's no way this cooks in such a short time, mine was in for a total of 55 minutes. I guess if you decided to roll it out and make biscuits it wouldn't take as long however it is soooo worth the wait. It is slightly cakey but also moist and crumbly. Great with a cuppa or served on the side with strawberries and ice cream. Halve the sugar topping (it's sweet enough) and put it on around 15 mins before it's ready to come out the oven.
18th Dec, 2014
I think this recipe is a bit too time consuming. Left my mix overnight and as I was rolling mine out to cut out stars (for xmas), the mix was much too dry and crumbly so I had to add some melted butter. The shortbread tasted good, but think I'll revert to the simpler all-in-one method next time, which in my opinion is just as good.
30th Nov, 2014
Great recipe, even though I mis-read and forgot to put the cling film on in the fridge! I also allowed an extra 10 mins in the oven as it seemed a bit pale. Allowed to cool completely, and it's fab, crispy on the outside with a denser 'bite' towards the middle - exactly like shortbread should be. To the poster who doesn't have a food processor, mix the butter/sugar until pale and creamy, then add the flours. It won't ball together, but after a while looks like very large breadcrumbs and at this stage it's fine to press into the tin (which I lined with foil for an easier removal job.)
15th Nov, 2014
Please explain method for those of us who don't have a food processor to 'whizz' things in!
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.
25th Aug, 2014
I like my shortbread crunchy whereas this recipe makes them more 'cake like' .
17th Aug, 2014
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.
15th Aug, 2014
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 !!
10th Jun, 2014
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!! ..
20th May, 2014
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!


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