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Shortbread

Read Reviews (12)

"This is a compilation of several Shortbread recipes I have from British cookbooks. I have been to England three times and REAL shortbread is a favorite. It should use real butter and not be TOO sweet." — Norita Solt

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Original recipe makes 1 dozen Change Servings

1/4 cup white sugar
1/2 cup unsalted butter

1 cup all-purpose flour
1/3 cup white rice flour

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Directions

Preheat oven to 325 degrees F (165 degrees C).
Line a baking sheet with greaseproof (parchment) paper. Sift the flour and rice flour into a medium mixing bowl. Add the sugar and mix.
Cut butter into pieces and rub into the flour with your fingertips until the mixture begins to bind together. Knead into soft dough.
Roll the dough into an 8 inch round (or for exact round, mold it in an 8 inch cake pan). Place on baking sheet. Using a fork, prick top and make tine marks along edge. Using a table knife, score top with wedge marks. (This is where it will break when cooled)
Bake 45 minutes or until pale golden in color. Sprinkle a little superfine sugar over top and cool on baking sheet. Cut into wedges. Keeps for weeks in airtight tin.

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Reviews More Reviews

Most Helpful Positive Review

Feb 13, 2004

This recipe has an excellent texture and can be used for rolling and cutting with cookie cutters which is how I make it.

—JEC111

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Most Helpful Critical Review

Dec 20, 2006

Found the dough extremely dry and crumbly and the cookies when made even more so (very dry .. you needed something to drink to eat them!). I'll have to try to add significantly more butter next time.

—THE3AUSTINS

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12 Ratings

Apr 12, 2010

I found this delicious. Learned after the 1st time I made it to cut in cold butter rather than softened. I also had brown rice flour instead of white rice flour. I didn't put any sugar on top after baking. I worked it with my hands to conform to a circle of 8 inches on parchment paper and cut the time in oven to 30 min. My English guests liked it very much.

—Patrizia

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Dec 18, 2003

Excellent texture - not too sweet - great cookie.

—JOBOWE

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Mar 20, 2005

This shortbread was really nice! It was a beautiful golden color,and not too sweet-real shortbread. I wrapped the circle in red cellophane paper and gave it away as a Christmas gift. Four stars only because the dough was slightly dry, nothing that I couldn't fix by adding some more butter.

—STEPH577

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Oct 28, 2005

These were awesome, awesome, awesome!! The rice flour gives them such a nice crispy texture. I did need a little extra butter to make the dough easier to handle since I refrigerated it for an hour and then rolled the dough out and cut out rounds. I sprinkled a tiny bit of sugar on the top but they don't even need it. I took them to an International Potluck and they were a hit!

—Leigh McK.

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Dec 10, 2002

Nice shortbread. I prefer a little sweeter, with a touch of salt, but overall, very good recipe!

—JKHOFFMAN

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Dec 05, 2002

My Scottish husband loved this recipe. It's very easy and delicious. We'll be making it often.

—BEV

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Nutrition

Calories
276 kcal
14%

Carbohydrates
31.3 g
10%

Cholesterol
41 mg
14%

Fat
15.7 g
24%

Fiber
0.8 g
3%

Protein
2.8 g
6%

Sodium
2 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Shortbread

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 276
Calories from Fat: 141

% Daily Value *
Total Fat 15.7g 24 %
Saturated Fat 9.8g 49 %
Cholesterol 41mg 14 %
Sodium 2mg < 1 %
Potassium 34mg < 1 %
Total Carbohydrates 31.3g 10 %
Dietary Fiber 0.8g 3 %
Protein 2.8g 6 %
Sugars 8.4g
Vitamin A 9 %
Vitamin C 0 %
Calcium 1 %
Iron 10 %
Thiamin 18 %
Niacin 16 %
Vitamin B6 3 %
Magnesium 3 %
Folate 22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.