Wonderfully, light and crumbly shortbread in under an hour.

Just perfect with a cuppa.

You will need:

  • 215g/7 ½ oz plain flour
  • 190g/6 ½ oz butter
  • 60g/2oz caster sugar
  • Extra caster sugar for dusting


  • Pre-heat the oven to 160degrees C 
  • Line and grease a 9″/23cm loose bottom or spring form tin.
  • Mix the flour and sugar using your hands then mix in the butter until well combined.
  • Turn this out into to the prepared tin and carefully spread with either the back of a spoon or a mini roller (Top Tip: try and keep a finger tip on the grease proof paper, this will keep the paper in place while spreading evenly.)
  • Mark the shortbread into eighths before cooking as it will be easier to cut after cooking
  • Cook for 25mins or until golden brown.
  • While it is still hot remove from the tin and re-cut into eighths then prick all over with a fork. (Top Tip: I used a pizza cutter to re-cut the shortbread, I found this easier to use and helps stop it from breaking. Take care not to burn your fingers the short bread is still hot!)
  • Dust the top with sugar.
  • Allow to cool and eat.


One thought on “Shortbread

  1. Pingback: Cherry and White Chocolate Shortbread Cookies –

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