This is a compilation of several Shortbread recipes I have from British cookbooks. I have been to England three times and REAL shortbread is a favorite. It should use real butter and not be TOO sweet.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • Line a baking sheet with greaseproof (parchment) paper. Sift the flour and rice flour into a medium mixing bowl. Add the sugar and mix.

  • Cut butter into pieces and rub into the flour with your fingertips until the mixture begins to bind together. Knead into soft dough.

  • Roll the dough into an 8 inch round (or for exact round, mold it in an 8 inch cake pan). Place on baking sheet. Using a fork, prick top and make tine marks along edge. Using a table knife, score top with wedge marks. (This is where it will break when cooled)

  • Bake 45 minutes or until pale golden in color. Sprinkle a little superfine sugar over top and cool on baking sheet. Cut into wedges. Keeps for weeks in airtight tin.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

275.8 calories; 2.8 g protein; 31.3 g carbohydrates; 40.7 mg cholesterol; 2.5 mg sodium. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/13/2004
This recipe has an excellent texture and can be used for rolling and cutting with cookie cutters which is how I make it. Read More
(19)

Most helpful critical review

Rating: 3 stars
12/21/2006
Found the dough extremely dry and crumbly and the cookies when made even more so (very dry.. you needed something to drink to eat them!). I'll have to try to add significantly more butter next time. Read More
(8)
13 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/13/2004
This recipe has an excellent texture and can be used for rolling and cutting with cookie cutters which is how I make it. Read More
(19)
Rating: 5 stars
02/13/2004
This recipe has an excellent texture and can be used for rolling and cutting with cookie cutters which is how I make it. Read More
(19)
Rating: 5 stars
04/12/2010
I found this delicious. Learned after the 1st time I made it to cut in cold butter rather than softened. I also had brown rice flour instead of white rice flour. I didn't put any sugar on top after baking. I worked it with my hands to conform to a circle of 8 inches on parchment paper and cut the time in oven to 30 min. My English guests liked it very much. Read More
(13)
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Rating: 5 stars
12/18/2003
Excellent texture - not too sweet - great cookie. Read More
(9)
Rating: 3 stars
12/20/2006
Found the dough extremely dry and crumbly and the cookies when made even more so (very dry.. you needed something to drink to eat them!). I'll have to try to add significantly more butter next time. Read More
(8)
Rating: 4 stars
03/20/2005
This shortbread was really nice! It was a beautiful golden color and not too sweet-real shortbread. I wrapped the circle in red cellophane paper and gave it away as a Christmas gift. Four stars only because the dough was slightly dry nothing that I couldn't fix by adding some more butter. Read More
(8)
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Rating: 5 stars
10/28/2005
These were awesome awesome awesome!! The rice flour gives them such a nice crispy texture. I did need a little extra butter to make the dough easier to handle since I refrigerated it for an hour and then rolled the dough out and cut out rounds. I sprinkled a tiny bit of sugar on the top but they don't even need it. I took them to an International Potluck and they were a hit! Read More
(7)
Rating: 4 stars
12/10/2002
Nice shortbread. I prefer a little sweeter with a touch of salt but overall very good recipe! Read More
(7)
Rating: 5 stars
09/07/2012
For those who found the dough too dry try this: take some long strips of plastic wrap and have them form an "X" on your counter. Pour the dough pieces onto the wrap. Use the leftover ends of the plastic wrap as "gloves" and press the pieces of dough together. This will take a few tries but it will form one cohesive lump. Then continue pressing the dough to knead it maybe 10-20 times. You won't need extra butter. Your hands stay clean and all the dough is inside the wrap. Read More
(6)
Rating: 5 stars
12/05/2002
My Scottish husband loved this recipe. It's very easy and delicious. We'll be making it often. Read More
(6)