Traditional shortbread

Rich and buttery, shortbread is right up there in the favourite bikkie stakes. The good news is, it’s easy to make. Follow our foolproof recipe for traditional shortbread and add this all-time classic to your baking repertoire.

8

15m

Note: + Cooling time

30m

Ingredients

  • 125g butter, softened
  • 1/4 cup (55g) caster
  • 1 cup (150g) plain flour
  • 1/4 cup (45g) rice flour
  • Caster sugar, extra, to dust

Method

STEP 1

Use an electric mixer to beat the butter, sugar, plain flour and rice flour in a bowl until the dough comes together. Shape into a disc. 

STEP 2

Preheat oven to 160°C. Line a baking tray with baking paper. Draw a 20cm circle on the paper and turn over.

STEP 3

Place dough on the lined tray. Using paper as a guide, roll dough out to a 20cm disc. Use your fingertips to pinch dough to create a fluted edge. Use a large sharp knife to score 8 wedges into dough (don’t cut all the way through). Use a fork to prick each wedge twice. 

STEP 4

Sprinkle evenly with extra sugar. Bake for 30 mins or until light golden. Set aside on the tray to cool completely.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.