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

Shortbread recipe

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(76 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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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
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)
16th Oct, 2012
loved it
17th Sep, 2012
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.
6th Aug, 2012
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.
29th Jun, 2012
worked out perfectly. a huge hit!
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!!
15th May, 2012
Lovely and crumbly. I added the seeds from one vanilla pod to the mix and the shortbread was yummy.
7th May, 2012
I did'nt get on very well with this recipe....they just tasted like warm dough... :(
22nd Apr, 2012
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.


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