Traditional Shortbread – a delicious recipe with flour, caster sugar, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix the flour and sugar first, and then rub in the butter.
2
Knead the mixture until it becomes a smooth paste.
3
Roll out till about 3/4 inch thick or 2cm thick.
4
Cut into rectangles and decorate the top with a fork creating rows of holes.
5
Transfer to a greased baking sheet and bake for 20-25 minutes at 160u00b0C (325u00b0F/Gas Mark 3). They want to stay pale and light golden.
6
In warm weather you may want to chill the cookies before baking.
7
This recipe can also be used for petticoat tails. Just split the mixture in two and flatten into 7 inch rounds about a half inch thick (1cm). Mark top into 8 portions and decorate with a fork. Bake for 30 minutes.
8
To use a shortbread mold: Mix a teaspoon of flour and a teaspoon of caster sugar. Grease the mold with oil and evenly sprinkle half the flour/sugar mix. Press the shortbread into the mold, and turn out onto a baking sheet before baking.
619
kcal
Calories
35
g
Fat
70
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 9 ounces plain flour, 3 ounces caster sugar, 6 ounces butter.
Yes, Traditional Shortbread falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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