Very 'short' shortbread

    40 min

    I love shortbread. The crumblier and more buttery, the better. I've baked this many times now, and have only recently finalised the recipe for it! I opt for the traditional method of rubbing the butter into the flour by hand. It's a bit messy, and it's hard work, but it seems to make them taste better. Call me odd... As far as I know though, using a food processor will work just as well.

    35 people made this

    Makes: 16 shortbread biscuits

    • 300g plain flour
    • 40g cornflour or rice flour
    • 110g golden caster sugar (plus extra for decoration)
    • 1/4 teaspoon salt
    • 225g cold butter, diced into cubes

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Grease well an 8" square baking tin, or a baking tray, and preheat your oven to 180 C / 160 C Fan / Gas 4.
    2. Put the flours, sugar, and salt into a large bowl, and add the butter. Using your hands, rub the fat into the flour. It should achieve a 'sandy' texture. Take care not to spend too long on this stage, as the heat from your hands will eventually melt the butter, and that isn't ideal.
    3. Now bring the mixture together into what will be a fairly crumbly and fragile dough. If you're working a hot environment, and the dough is becoming unmanageable, simply wrap it in clingfilm and chill for 15 minutes or so.
    4. To make classic shortbread fingers, roll the dough out into a rectangle that is about 3/4 inch thick. As it will be very fragile, I find it helps to roll the dough out on the baking tray (if using one) itself, rather than try and transfer it. If you are using a square baking tin, then the job is significantly easier. Trace the outlines of 16 shortbread fingers into the dough, and prick lightly with a fork.
    5. Bake for around 25 minutes, or until they are lightly golden.
    6. Remove from oven and sprinkle some sugar over the top whilst the baked biscuits are still hot, as it will melt slightly, creating a wonderful crust. Allow to cool completely before cutting out the shapes you scored earlier.


    The cornflour or rice flour in this recipe really helps to completely dry out the biscuit dough, creating a very crumbly end result, which I love.

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    Reviews in English (1)


    Made this yesterday to accompany the Harry's Bar Chocolate Mousse and received the 'thumbs up' from my family! Very good recipe and the biscuits melt in your mouth. This is going to be my favourite shortbread recipe from now on! I followed the recipe without tweaking (I used Rice Flour instead of Cornflour) and I mixed the ingredients using my old Kenwood Chef.  -  10 Aug 2015