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Classic shortbread recipe

208 ratings

Teatime is something of an institution in Britain and one of its essential components is a Scottish shortbread biscuit. Crumbly, buttery and perfect for dunking in a cuppa, making your own is simple and satisfying as this recipe will demonstrate. See method

Serves 8
10mins to prepare and 30mins to cook, plus 2hrs for chilling
224 calories / serving
Freezable
Vegetarian

Ingredients

125(g) (4oz) butter, at room temperature
50g (2oz) caster sugar, plus extra for sprinkling
150g (5oz) plain flour
25g (1oz) ground rice
sea salt

Each serving contains

Energy
935kj
224kcal 11%
Fat
13g 19%
Saturates
8g 39%
Sugars
8g 9%
Salt
0.1g 2%

of the reference intake
Carbohydrate 25.2g Protein 2.1g Fibre 0.8g

Method

Mix all the ingredients in a blender until they come together. Scoop out the dough and press into a 20cm (8in) fluted tart tin. Chill for 2 hours to firm. Towards the end of the 2 hour period, preheat the oven to Gas Mark 3, 170°C, fan 150°C.
Put in the oven and bake for 15 minutes. Remove and lightly prick all over with a skewer. Cut into 8 triangles and sprinkle with more sugar. Return to the oven for 10-15 minutes until golden and sandy to the touch. Allow to cool in the tin.

See more British classics recipes

Freezing and defrosting guidelines

This recipe can be frozen, after chilling it in the refrigerator for 2 hours (before the baking stage), and kept in the freezer for up to three months. Always defrost and heat thoroughly before eating.