The ultimate simple shortbread recipe you could make this for afternoon tea, just to have in the pantry or to box up in pretty wrapping to gift to friends at Christmas.
If you would prefer a gluten-free shortbread recipe?
Shortbread
A classic biscuit treat.
- 15 mins preparation
- 50 mins cooking
- Makes 16
Print
Ingredients
Shortbread
- 250 gram unsalted butter, at room temperature
- 3/4 cup icing sugar, plus extra, to dust
- 1 3/4 cup plain flour
- 3/4 cup cornflour
Method
Shortbread
- 1Preheat oven to moderate, 180°C (160°C fan-forced). Line 2 baking trays with baking paper.
- 2Using a pencil, draw an 18cm diameter circle on baking paper, then turn paper over so pencil marking faces down.
- 3Using an electric mixer, beat butter and sifted icing sugar in a medium bowl until light and creamy. Gradually add sifted flour and cornflour. Turn out onto a floured surface; knead until dough is smooth.
- 4Divide dough into 2 portions. Using marked circle as a guide, shape each portion on a prepared tray.
- 5Smooth surface with a palette knife. Using fingers, crimp edges then prick surface with a fork. Using a sharp knife, score 8 wedges on each disc. Bake 10 minutes.
- 6Reduce oven temperature to slow, 150°C (130°C fan-forced).
- 7Bake shortbread a further 40 minutes, or until light golden. Cool 10 minutes on trays. Transfer to a wire rack to cool completely.
- 8Using scoring as a guide, cut into wedges. Serve dusted with extra icing sugar.
Notes
Beat butter and sugar until as pale as possible.
