Ellen’s Shortbread

- Advertisement -

makes 36 pieces

Note – initial recipe has been modified to add another 1/2 cup of flour due to recipe being too buttery.


  • 250g butter
  • 3/4 cup icing sugar
  • 2 1/2 cups flour
  • pinch of salt





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.


Leave a Reply

Your email address will not be published. Required fields are marked *

19 thoughts on “Ellen’s Shortbread

  1. Hi Helen. Heard you speaking about my recipe for Xmas shortbread this morning. Yes…even though I am 96 years old I am still able to make this every year. I am sure this year will be the last though. I make the shortbread for the staff at unichem Chemist, my doctor and her practice Nurse, and others who have been of help to me over these last 38 years. I am so fortunate living where I do and having so many kind friends near me. I remember my fist contact with you was when you were on the radio at Radio Pacific….many years ago. I wish you and your family health and happiness in the coming years. SHIRLEY GRANVILLE.

  2. Hi Helen.My caregiver told me you mentioned Shirley from Wanganui’s shortbread over the radio this morning. Unfortunately I didn.t hear the programme. I have just finished making my usual Xmas shortbread…same old recipe, butter, icing sugar and flour. Never fail recipe. I make this for the chenist over the road (Unichem) my doctor and the practice nurse, again just over the road. My lawnmower man, my gardener, the driver of the Wheelie Bin truck….in fact I make it for anyone who has helped or does help me face each day. Every year I tell these folk it will be my last lot of xmas shortbread…..and maybe this year will be my last. I hope to turn 96 this coming February 12th. I keep reasonably good health. Where I live, in Fitzherbert Ave, Wanganui is right opposite the chemist. doctors surgery and numerous shops. I am extremely fortunate to have so many friends all around me keeping an eye on “The green house ” and the occupant. My daughter from Waikanae comes up every month to check on me and do any chores that need doing. My other daughter who lives out of Wanganui phones me daily to make sure I am O.K.I remember my first contact with you was when you were on the radio at Radio Pacific….many years ago. I do very little baking these days, do manage to cook for myself and also have quite a good vegee garden. I wish you and your family health and happiness in the coming year. God Bless You Helen. SHIRLEY GRANVILLE.

  3. Pingback: Dairy-free Banoffee Pie (vegan) | Cast Iron Cookie

  4. 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

  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. 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.

  7. Hi there

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

  8. 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.

  9. 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 ]