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

Shortbread recipe

  • 1
  • 2
  • 3
  • 4
  • 5
(60 ratings)

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

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

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.

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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.
cjcarman
29th Jun, 2012
5.05
worked out perfectly. a huge hit!
rachelell123
19th Jun, 2012
this shortbread was rubbish! it was far to sugary and overall it was just not nice! i would never use this again and i DONT recommend this to anyone unless you was insant diabeaties!!
ksatflers
15th May, 2012
5.05
Lovely and crumbly. I added the seeds from one vanilla pod to the mix and the shortbread was yummy.
gemmajaffacakes
7th May, 2012
1.05
I did'nt get on very well with this recipe....they just tasted like warm dough... :(
mindymoo62
22nd Apr, 2012
4.05
Baked this today as we all love shortbread. Was not sure how to prepare the tin as there were no instructions?, so I buttered it and dusted with rice flour. Like a few others my mixture was quite dry, so I tipped it onto the work top and quickly needed it all together. Then I squashed it into the tin. Put it into the fridge for about 4 hours and baked as instructed. Had to bake for approx 10 mins more but it was fab!! Fiance loved it. Delicious.......will make again.
jailhouseuk
2nd Mar, 2012
i haven't tryed it, but i'm going to make at the weekend, i have just started cooking, as i lost my job at christmas, and money is very lower, and this is great way to save money.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?