Easy Shortbread

    1 hour 5 min

    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.

    24 people made this

    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 in English (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