For the best flavor, use high-quality European-style butter. Rice flour is essential for achieving the signature crumbly texture of shortbread. Don't substitute it with more all-purpose flour. Be careful not to overmix the dough, as this will result in a tougher shortbread. If the dough is too soft to roll, chill it in the refrigerator for 15-20 minutes before proceeding. Superfine sugar (caster sugar) is recommended for sprinkling on top, as it dissolves more easily and creates a delicate sweetness. If you don't have superfine sugar, you can pulse regular granulated sugar in a food processor until it is finely ground.
Shortbread
-
PREP TIME0 mins
-
COOK TIME0 mins
-
TOTAL TIME0 mins
-
SERVING6 People
-
VIEWS45
Indulge in the simple elegance of this classic shortbread. Crumbly, buttery, and just sweet enough, it's the perfect treat to enjoy with a cup of tea or coffee. This recipe honors the traditional methods, ensuring a melt-in-your-mouth experience that will transport you to a cozy British tea room.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate31 g
-
Cholesterol41 mg
-
Fiber1 g
-
Protein3 g
-
Saturated Fat10 g
-
Sodium3 mg
-
Sugar8 g
-
Fat16 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View Preheat oven to 325°F (165°C). (5 minutes)
02 Step
Recipe View Line a baking sheet with parchment paper.
03 Step
Recipe View In a medium bowl, sift together the all-purpose flour and rice flour. Add the granulated sugar and whisk to combine. (2 minutes)
04 Step
Recipe View Add the cold, cubed butter to the flour mixture. Using your fingertips or a pastry blender, rub the butter into the flour until the mixture resembles coarse crumbs and begins to clump together. (5-7 minutes)
05 Step
Recipe View Gently knead the mixture until it forms a soft dough. Be careful not to overwork the dough. (3 minutes)
06 Step
Recipe View On a lightly floured surface, roll the dough into an 8-inch round. Alternatively, press the dough into an 8-inch cake pan for a perfectly round shape. (5 minutes)
07 Step
Recipe View Transfer the dough to the prepared baking sheet. Use a fork to prick the surface of the shortbread evenly. This prevents it from puffing up during baking. Make decorative tine marks along the edge. (3 minutes)
08 Step
Recipe View Using a table knife or dough scraper, score the top of the shortbread into wedges. This will make it easier to break apart after baking. (2 minutes)
09 Step
Recipe View Bake for 40-45 minutes, or until the shortbread is pale golden in color. (40-45 minutes)
10 Step
Recipe View Remove from the oven and immediately sprinkle a light dusting of superfine sugar (caster sugar) over the top. (1 minute)
11 Step
Recipe View Let the shortbread cool completely on the baking sheet before breaking it into wedges. (30 minutes)
12 Step
Recipe View Store in an airtight container for up to two weeks. The flavor improves with age!
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Annabelle Leannon
Apr 10, 2025I've tried many shortbread recipes, and this one is by far the best. The rice flour makes all the difference!
Kamille Mayer
Mar 27, 2025Easy to follow and delicious. My family devoured it in minutes!
Jaylan Hessel
Mar 25, 2025This recipe is amazing! The shortbread turned out perfectly crumbly and buttery. I'll never buy store-bought again!
Mollie Keebler
Nov 29, 2024My dough was a little dry, so I added a tablespoon of milk. It worked perfectly! Maybe include that as an optional step.