Shortbread Recipe
A melt in the mouth, buttery shortbread with texture.
Servings Prep Time
8triangles 15minutes
Cook Time Passive Time
1hour 15minutes
Servings Prep Time
8triangles 15minutes
Cook Time Passive Time
1hour 15minutes
Ingredients
Instructions
  1. Preheat the oven to 150C.
  2. Beat the butter until soft (I use an electric mixer as it’s much easier).
  3. Add the sugar and cream together.
  4. Sift together the plain flour, ground rice, corn flour and salt and add to the creamed butter and sugar.
  5. Gently mix all the ingredients until they come together to form a manageable dough. (If the mix is a bit dry add a touch more soft butter to help bring it together).
  6. Lightly flour hands and pick up the dough, gently pressing it into a ball. Don’t over press it or it won’t be so light and buttery (I tend to treat shortbread as I do pastry).
  7. Press the dough into a 6 inch round tin lined with grease proof paper or alternatively you can roll the dough out to 1cm thick and cut into shapes using biscuit cutters. (I prefer to make the shortbread in the tin as it’s less handling, which I think makes for better shortbread).
  8. Pop into the fridge for fifteen minutes or so. Mark into triangles (if using tin) and prick the shortbread with a fork before popping into the over for approximately one hour or until a very light, golden brown in colour. (I usually start to check it after 45 minutes).
  9. Remove from oven and sprinkle a little castor sugar over the shortbread.
  10. Allow to sit for a couple of minutes before transferring to a cooling rack.
Recipe Notes

Shortbread will keep for a few days in an airtight container, although you’ll be lucky if there is any left to put into a container!…Which is why I usually double the recipe.

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Christmas • food • recipes