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Traditional Shortbread

Traditional Shortbread

Cooking Time

Preparation Time : 40

Cook Time : 20

Total Time : 60


Serves 15

  • 9ounces plain flour

  • 3ounces caster sugar

  • 6ounces butter


  • 01

    Mix the flour and sugar first, and then rub in the butter.

  • 02

    Knead the mixture until it becomes a smooth paste.

  • 03

    Roll out till about 3/4 inch thick or 2cm thick.

  • 04

    Cut into rectangles and decorate the top with a fork creating rows of holes.

  • 05

    Transfer to a greased baking sheet and bake for 20-25 minutes at 160°C (325°F/Gas Mark 3). They want to stay pale and light golden.

  • 06

    In warm weather you may want to chill the cookies before baking.

  • 07

    This recipe can also be used for petticoat tails. Just split the mixture in two and flatten into 7 inch rounds about a half inch thick (1cm). Mark top into 8 portions and decorate with a fork. Bake for 30 minutes.

  • 08

    To use a shortbread mold: Mix a teaspoon of flour and a teaspoon of caster sugar. Grease the mold with oil and evenly sprinkle half the flour/sugar mix. Press the shortbread into the mold, and turn out onto a baking sheet before baking.



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