Shortbread cookie


  • Serves 6
  • EASY

Nutrition per serving

  • kcal 208kcals
  • fat 12.2gg
  • saturates 7.8gg
  • carbs 24.3gg
  • sugars 10gg
  • fibre 0.8gg
  • protein 2gg
  • salt 0gg


  • 100g all-purpose flour
  • 90g softened butter
  • 45g sifted confectioners’ sugar
  • 45g sifted confectioners’ sugar
  • 45g dark raisins


  1. Sift the flour with softened butter on a medium setting for 5 mins. Beat the sugar with the flour on a low setting, one part at a time. Dust a pinch of flour onto raisins and then press into the dough. Wrap in wax paper and chill for 1 hr. Preheat the oven to 150C. Allow the dough to warm slightly; knead for 1 min and roll out on a lightly floured board to ¼ inch thickness. Cut with cookie cutters and chill for 30 mins before baking. Bake for 14-20 mins at 180C. Can be made ahead and kept in an airtight container for up to a week.

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