• 300g plain flour
  • 200g butter/margarine
  • 100g caster sugar
  • 1/2 tsp vanilla essence
  • Additional caster sugar for sprinkling


  • STEP 1
    Preheat oven to 160°C/gas 3.
  • STEP 2
    Lightly grease baking tray or place a piece of baking paper over the tin (to stop the unlikely event of the Shortbread sticking).
  • STEP 3
    Place sifted flour and sugar into bowl and mix together.
  • STEP 4
    Dice the margarine and gradually rub into flour until breadcrumbs.
  • STEP 5
    Add vanilla essence and carry on rubbing in with fingertips.
  • STEP 6
    When the mixture sticks together, place on floured workspace and gently knead until a soft ball.
  • STEP 7
    Roll out until 1.5 cm in thickness, then cut into Shortbread fingers or petticoat tails. (Using a biscuit cutter is a good way to get a more defined shape)
  • STEP 8
    Prick all over with a fork or a cocktail stick and (for petticoat tails) mark the edges as well.
  • STEP 9
    Place in the oven for 15-20 mins and then leave to cool. (Make sure you take the Shortbread out when it is starting to darken round the edges of the biscuit)
  • STEP 10
    Sprinkle caster sugar over the biscuits (after fully cooled).

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