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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didichick's picture
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! ;)
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.
12th Jun, 2013
I didn't use a mixer, but softened the butter in the microwave first, genuinely think the shortbread tasted better for it! delicious:-)
13th May, 2013
Best recipe I've ever tried for shortbread - turns out so buttery but with a nice bite - it's well worth a try.
30th Apr, 2013
Wonderful recipe. So easy to follow. Highly recommended
30th Apr, 2013
Wonderful recipe. So easy. Would recommend this to anyone.
29th Jan, 2013
Was really looking forward to make this recipe however could not find rice flour anywhere is there an alternative ?
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.
24th Nov, 2013
Its also called rice powder- i got some in an asian shop
16th Jan, 2013
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.


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