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Jane’s traditional shortbread

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There’s no need to only make these Christmas shortbread cookies during the festive season. They’re a treat with a cuppa at any time of year. For more food ideas and recipe inspiration, join the Coles Cooking Club Facebook group at

  • Makes8, pieces
  • Cook time55 minutes
  • Prep time10 minutes, + cooling time
Jane’s traditional shortbread


  • 225g unsalted butter, chilled, chopped
  • 1/2 cup (110g) caster sugar
  • 1 1/2 cups (225g) plain flour
  • 100g semolina
  • 1 tbs demerara sugar

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 160°C. Lightly grease a 24cm (base measurement) fluted tart tin with removable base. Use an electric mixer to beat the butter and caster sugar in a bowl until pale and creamy. Fold in the flour and semolina (do not overmix). Press mixture into the prepared tin and smooth out gently with the back of a spoon.

  2. Step 2

    Use a fork to prick the top all over and sprinkle with demerara sugar. Bake for 50-55 mins or until the shortbread is light golden brown.

  3. Step 3

    While still warm and in the tin, cut shortbread into wedges. Set aside to cool completely.

Recipe tip

Jane uses her mother’s shortbread mould to make this recipe. If using one, dust the mould with flour, then press mixture into the mould. Turn onto a lined baking tray before baking.

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