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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dakadula
25th Aug, 2009
I love shortbread not just at christmas time but all year. I am always looking for quick recipes to make for my family. I can't wait to try this one.

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