Shortbread recipe

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

  • Prep:15 mins
    Cook:25 mins
    Plus chilling
  • Easy

Nutrition per serving

  • kcal 188
  • fat 11g
  • saturates 7g
  • carbs 23g
  • sugars 9g
  • fibre 0g
  • protein 2g
  • salt 0.2g

Ingredients

  • 300g butter, softened
  • 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. Tip in both the flours and a pinch of salt, then whizz until mixture comes together.

  2. 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.

  3. Heat oven to 180C/160C fan/gas 4. Remove cling film, then lightly mark the shortbread all over with a fork. Sprinkle with the remaining sugar, then bake for 20-25 mins. 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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