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Shortbread

4

30 min

Shortbread

Shortbread Photo 1

Time

30 min

Serving

6 persons

Calories

276

Rating

4.00★ (14)

Cuisine

European
Author: Victoria Buriak
This shortbread recipe is a compilation of several 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.

Ingredients

  • white sugar: 0.25 cup
  • unsalted butter: 0.5 cup
  • all-purpose flour: 1 cup
  • white rice flour: 0.33333 cup

Metric Conversion

Stages of cooking

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  1. Preheat oven to 325 degrees F (165 degrees C).
    Shortbread Photo 2
  2. Line a baking sheet with greaseproof (parchment) paper. Sift the flour and rice flour into a medium mixing bowl. Add the sugar and mix.
    Shortbread Photo 3
  3. Cut butter into pieces and rub into the flour with your fingertips until the mixture begins to bind together. Knead into soft dough.
    Shortbread Photo 4
  4. 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)
    Shortbread Photo 5
  5. 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.
    Shortbread Photo 6

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