Real Shortbread

    1 hour

    These biscuits are packed full of buttery goodness. They are lightly sweet and very moreish. For the ultimate treat, try dipping them in dark chocolate. Enjoy with a big mug of tea.

    26 people made this

    Serves: 6 

    • 4 tablespoons caster sugar
    • 115g unsalted butter
    • 125g plain flour
    • 55g white rice flour

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat oven to 170 C / Gas 3.
    2. Line a baking tray with baking parchment. Sift the flour and rice flour into a medium mixing bowl. Add the sugar and mix.
    3. Cut butter into pieces and rub into the flour with your fingertips until the mixture begins to bind together. Knead into soft dough.
    4. Roll the dough into an 20cm circle (for an exact circle, press into a 20cm round cake tin). Place on baking tray. Using a fork, prick top and make tine marks along edge. Using a table knife, score top with wedge marks.
    5. Bake 45 minutes or until pale golden in colour. Sprinkle with caster sugar and cool on baking tray. Cut into wedges. Keeps for weeks in an airtight tin.

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    Reviews & ratings
    Average global rating:

    Reviews in English (13)


    This recipe has an excellent texture and can be used for rolling and cutting with cookie cutters which is how I make it.  -  10 Dec 2000  (Review from Allrecipes US | Canada)


    I found this delicious. Learned after the 1st time I made it to cut in cold butter rather than softened. I also had brown rice flour instead of white rice flour. I didn't put any sugar on top after baking. I worked it with my hands to conform to a circle of 8 inches on parchment paper and cut the time in oven to 30 min. My English guests liked it very much.  -  11 Apr 2010  (Review from Allrecipes US | Canada)


    Excellent texture - not too sweet - great cookie.  -  28 Dec 2002  (Review from Allrecipes US | Canada)