Classic shortbread recipe

184 ratings Rate
  • Serves 8
  • 10mins to prepare and 30mins to cook, plus 2hrs for chilling
  • 224 calories / serving
  • Freezable
Add this recipe to your binder.
Classic shortbread HERO

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.

  • 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
  • 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


You may also like

Text the ingredients

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.