Simple and easy shortbread

    32 min

    This is my great gran's recipe and makes perfect shortbread every time as long as you follow the instructions exactly!


    Inverness-shire, Scotland, UK
    53 people made this

    Makes: 8 biscuits

    • 60g caster sugar
    • 120g butter
    • 236g plain flour
    • extra caster sugar, for sprinkling

    Prep:20min  ›  Cook:12min  ›  Ready in:32min 

    1. Preheat the oven to 250 C / Gas 9.
    2. Add the sugar and butter into a mixing bowl. Then what you want to do is cream the butter and sugar together until it's all rubbed in.
    3. Add the flour to the mix gradually, kneading it in all the time until finally the flour is used up and you have a dough.
    4. Place your dough onto a floured surface and roll it flat until it's about 1cm thick. Then cut out your shapes and place them on a greased baking tray ready for the oven.
    5. Take a fork and lightly prick the shortbread. Then take some caster sugar and sprinkle it on the shortbread. Be as generous as you want. The next step is the important bit.
    6. Now I must state DO NOT DEVIATE FROM THIS STEP. Stick your baking tray in the oven and TURN IT OFF. If you don't you will ruin your shortbread and they'll burn. Take them out of the oven when 12 minutes have passed and leave to cool.

    See it on my blog

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    Reviews in English (3)


    I'm sorry to hear that you found it dry however I've never had problems with the mixture binding. Did you find them uncooked on taking them out of the oven then put them back in? For that is how they will look when taken out. They continue to cook once out of the oven when left to cool.  -  22 Nov 2012


    Maybe I was crazy for even trying this recipe when it said to turn the oven off but even before that part, the 'mixture' was so dry I had to add water to bind it and when the 12 mins were finished, the biscuits weren't even close to being cooked so I had to turn the oven back on to cook them. The biscuits tasted just average so not worth the effort.  -  11 Nov 2012


    Seems to have worked well for me. Although mixture was very dry I persisted and followed the cooking instructions,the shortbread has come out soft to the press but nicely crisp on top. Taste very soft and crumbly as a good shortbread should. Lovely. I had to use a margarine due to a dairy allergy which I think affects the taste so shall try again with better fat.  -  18 Dec 2014