Crisp Shortbread (Helen’s favourite)

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  • Prep time: 20 mins
  • Cook time: 20 mins
  • Finished in: 45 mins
Yield: 30 pieces

Ingredients

  • 250g butter, slightly softened
  • 3/4 cup caster sugar
  • 2 cups plain flour
  • 1/2 cup rice flour

Method

Beat butter and sugar until pale and creamy.  Add combined flours and mix until well incorporated.  Add a little extra flour if mixture is sticky.
Roll mixture into 2 logs, wrap in plastic clingfilm and refrigerate for 30 minutes.
Preheat oven to 160 C.
Slice shortbread into thin slices and place on a cold tray.
Bake for 15-20 minutes until lightly coloured.

 

We use Anchor Butter.

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22 thoughts on “Crisp Shortbread (Helen’s favourite)

    • Rice flour is good a getting a crisp bite to shortbread. If you like your shortbread with bit more mouth melt then you could use cornflour instead and some recipes just use plain flour in total without any other additions. It is all a texture thing. I would recommend you trying rice flour to see the difference.

    • Please do Jean and us know how you get on – it is my absolutely favourite but I like “snappy” shortbread. If you like a softer short texture then I would use the Ellen’s shortbread recipe.

    • Hel and Ste – Matt Words cannot say how faaisnttc these photos are! Your talent is really amazing you have a way of capturing moments which is second to none and we are all really proud of you! Thank you so much for all of your hard work and everything you have done for us! Xxx

  1. Your berry trifle with yogurt, custard, and whipped cream what are the quanities please,may i have the complete instructions many thanks Helen
    Ps Merry Xmas

  2. Hi Helen

    Can I substitute part of the flour with something like ground almond? Also how will this change the texture/taste?
    I am looking to make something a bit healthier for the kids.

    Thank You :)

    • I don’t know if there’s any other significance, but for me I discovered that it’s certainly not a step to omit when doing things that involve dough like this shortbread – it just helps it all firm up and come together and makes it so, so much easier to slice into good shortbread shapes.

    • Chilling the mixture firms the butter so that the shortbread doesn’t spread during cooking but instead is trapped in the flour. Ideally shortbread shouldn’t spread so chilling it will prevent this happening.

  3. I discovered this recipe a few months ago, and I absolutely love it ! I use cornflour rather than rice flour because it’s what I initially had in the cupboards, and this has become my go-to recipe for shortbread. Thanks so much for putting this up !
    :)

  4. Hi Helen.
    I still prefer my recipe for shortbread….so simple Butter icing sugar and flour. Never fails. Real “scottish” shortbread.
    I finished making 148 dozen pieces of shortbread this year, gave to all my friends (and foes ) i place it in fancy boxes and nice xmas wrapping paper.
    Xmas greetings to you.

  5. Hi Helen,this morning you did a recepie for a slice tht you put into the fridge to set,i can’t seem to find it in your recepies,
    many hanks Jo

  6. This is my go to recipe for Shortbread and everyone I bake it for loves it. It is the only shortbread my husband will eat. I always have some in the freezer.