Recipe: Basic Shortbread

Shortbread Fingers


125g butter

55g caster sugar

180g plain flour


(Heat the oven to 190*C)

– cream together the butter and the sugar until smooth.

– stir in the flour to form a smooth paste

– turn on to a work surface and gently roll out until around 1cm thick

– cut into rounds or fingers and place onto a baking tray, or roll out into a large circle and score into triangle segments

– sprinkle with caster sugar and prick the tops in an even pattern, then chill in the fridge for 20 minutes before baking

– bake in the oven for 15-20 minutes, or until pale golden-brown

– cool on a wire rack before eating

*get creative and cut into your own shape

**you could add lemon zest, chocolate chips, ginger spice or caraway seeds (amongst others) for a flavoured shortbread.

Shortbread Fingers

Shortbread Fingers


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One comment

  1. Pingback: A History of Scottish Shortbread | Dine&Discover

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