Shortbread

Shortbread

"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."
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Ingredients

servings 276 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 276 kcal
  • 14%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 31.3g
  • 10%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

Directions

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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Line a baking sheet with greaseproof (parchment) paper. Sift the flour and rice flour into a medium mixing bowl. Add the sugar and mix.
  3. Cut butter into pieces and rub into the flour with your fingertips until the mixture begins to bind together. Knead into soft dough.
  4. 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)
  5. 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.

Reviews

12
  1. 12 Ratings

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Most helpful positive review

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

Most helpful critical review

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 nex...

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

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 ...

Excellent texture - not too sweet - great cookie.

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 sta...

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 nex...

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 ...

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

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

For those who found the dough too dry, try this: take some long strips of plastic wrap and have them form an "X" on your counter. Pour the dough pieces onto the wrap. Use the leftover ends of...

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