Easy Shortbread

Easy Shortbread


8 people made this

About this recipe: This is a foolproof, fail-safe, easy shortbread recipe for perfect shortbread every time. The key is to bake the shortbread slowly at a low temperature, and to avoid browning. If rice flour is not available, cornflour works a treat.


Serves: 6 

  • 150g chilled butter, cubed
  • 190g plain flour
  • 4 tablespoons rice flour
  • 4 tablespoons caster sugar
  • 1 teaspoon caster sugar

Prep:10min  ›  Cook:55min  ›  Ready in:1hr5min 

  1. Preheat oven to 150 C / Gas 2. Using a 20cm springform tin, line base with baking parchment.
  2. Place butter, flour, rice flour and 4 tablespoons of caster sugar into a food processor bowl. Process until it resembles fine breadcrumbs. Continue processing until crumbs hold together - approximately 5 minutes.
  3. Tip dough into springform tin and press evenly into base. Using a sharp knife mark dough into 12 wedges without cutting through; prick at regular intervals with a fork. Sprinkle over extra sugar.
  4. Remove outside ring before placing on oven tray and bake in pre-heated oven for 50-60 minutes. Check to see if the shortbread is browning too quickly. If so, lower temperature a little. A good shortbread should retain a light colour.
  5. While still warm, slide onto a board (remove base and baking parchment) and finish cutting into wedges. Transfer to wire rack to cool completely. Store in an airtight container.

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Reviews (1)


Really easy to make and I used the cornflour rather than the rice flour. These tasted really lovely and probably won't be buying the shop stuff again! - 06 May 2014

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