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

Shortbread recipe

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(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
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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.

  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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lawnor
26th Feb, 2012
4.05
Very nice, but a bit too rich and creamy. Perhaps it needed longer in the oven, or perhaps it was by design? This was my first attempt at shortbread. Good recipe but I'll try a different one next time for comparrison.
gervais
9th Feb, 2012
5.05
Tried this one last time and it worked beautifully. it is crucial to put the dough in the fridge. I wouldn't however bother to make it again as it is no better than the other shortbread recipe which takes half the time to make.
dermbut
3rd Feb, 2012
5.05
Excellent recipe. The nicest I've tried for shortbread. Although like many other people I found it needed to be in the oven for nearer 40 minutes.
tinysparkles
15th Dec, 2011
5.05
I used polenta instead of rice flour and the shortbread came out delicious!!! Followed recipe exactly and had no problems except mine needed about 45mins in total, the centre was still quite soft after 25mins.
whistlestopinn
15th Dec, 2011
5.05
followed this recipe to the tee. it came out lovely, just melted in the mouth. My daughter ate most of it! She reckons it is better than my Mother's, and that's saying something! lol
alanjackson
28th Nov, 2011
As what point do you freeze it?
pknutsen's picture
pknutsen
28th Oct, 2011
Great recipe! My husband and I loved it! But next time I will cut it before cooking.
cupcakegodess
28th Oct, 2011
5.05
Oops, forgot 2 sign off. Jessicaxx
cupcakegodess
28th Oct, 2011
5.05
Me and my aunt were lookin 4 shortbread recipes yesterday and we came to dis site for cinnamon rolls (which were delicous) dese look very simple, going 2 try dem with her!!!
susanna0195
24th Oct, 2011
5.05
Great recipe, used semolina instead of rice flour and it worked perfectly

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