Ellen’s Shortbread


makes 36 pieces

Ingredients

  • 250g butter
  • 3/4 cup icing sugar
  • 2 cups flour
  • pinch of salt

 

 

 

Method

Preheat oven to 160 C.
Beat butter and sugar until pale and creamy.   Mix in flour and salt and mix well.

Turn out onto a bench and lightly knead.  Roll into logs approximately 4cm in diameter and cut in .5 cm slices.

Place on a cold tray and bake for 15-20 minutes until firm but not coloured.

 

Cool on a wire rack and store in an airtight container.

 

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10 thoughts on “Ellen’s Shortbread

  1. I make about 16 dozen shortbread every Xmas and give away to friends and those who I give little gifts to i.e. Postgirl, gardener, staff over the road in the Chemist shop, staff in local book shop.anyone who has been of help to me over the year. Xmas greetings to all ]
    shirley

  2. I use my hands to cream the butter and icing sugar together. The warmth in your hands makes for a wonderful creamy texture. Also use a 1/4 lb of cornflour with the flour and a pinch of salt. Divide in half and roll each into a log and cut about 15-16 slices from each log. Shortbread melts in your mouth.

  3. Hi there

    the Ellen’s Shortbread recipe looks great but no ‘method’ instructions appear on the web page…Help?? Thanks :-)

  4. This recipe is amazing. The biscuits turn out so buttery and are very moorish. However i had to cook them for about 35-40 minutes on 160 not 20 mins as the recipe says. Maybe it was my oven but they weren’t very cooked after 20 mins. Also i couldn’t knead the mix as a dough as it was quite buttery, but i rolled it into balls instead and flattened them with a fork and they looked great. Space out your mixture too as the biscuits will spread while cooking. This is now my go to short bread recipe.

  5. My husband said he may have eaten D.I.C. shortbread, as he used to work there ! i will make some for him. thanks for putting this recipe on your page !

  6. I found this recipe a few days ago, love it!
    I add a small teaspoon of vanilla essence – delicious!
    Best to leave the mixture in the fridge for at least 30 mins which prevents the butter melting too fast & spreading the mixture while cooking.
    I’ve been baking these as Christmas gifts for friends & family.
    Happy Christmas & thanks for sharing

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