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- Prep time: 20 mins
- Cook time: 20 mins
- Finished in: 45 mins
By
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.
The best shortbread that I have made. Hubby loved it. Nice and crisp
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.
Great shortbread recipe, and this has been very popular by everyone that has tried it, and I make it a lot. Thanks Helen
Just love the original shortbread. Happy Christmas to you all
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
Hi what do i do if I want to add cocoa powder? Im a beginner baker, please help me!
Hi Nicole
Use Semolina instead off rice flour margaret
Yummy
What is 160 in Fahrenheit
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.
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 !
:)
Hello, Can you please tell me the importance of placing the mixture in a fridge pror to Baking?
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.
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 :)
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
Lovely recipe. Turned out perfect and crisp. Thank you.
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
I haven’t made shortbread for years but I’m going to try this recipe,
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.
Hi.
Is there anything I could replace rice flour with? Could i just cake flour?
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.