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I’m a company believer that shortbread cookies need to be sinfully buttery and delectably soft, and this shortbread recipe is exactly that. It’s definitely best – and it looks as correct as it tastes.

With the signature delicate crumbly texture and beautiful buttery flavour, shortbread is one of these biscuits that is each nostalgic and stylish. It’s right at home with a casual espresso trap up with friends, or an stylish tea party to impress!

Shortbread Cookies

we’ve the Scotts to thank for burly men in pleated tartan skirts, haggis and shortbread.

I’ll keep on the haggis, am not sure on men in skirts, however can never get sufficient shortbread!!!

Shortbread is one of the exceptional conventional cookies inside the international, and it’s also one of the simplest. All you need is:



icing sugar (powdered sugar)

Did you know that? Off you run to the kitchen!

homemade shortbread cookies are manner extra tender and sensitive than save sold – with a much better real butter flavour.

Why is it called shortbread?

These cookies are called Shortbread because the term “short” is used to describe cookies and pastries with a tender, crumbly melt-in-your-mouth texture. The same terminology is used for shortcrust pastries used in things like Quiche and Pecan Pie.

It’s considered an art to achieve this buttery delicate texture – but it’s actually really easy!

How to make Shortbread Cookies

The trick with shortbread cookies to make certain they’re melt-in-your-mouth as they must be is to ensure the dough is best and crumbly! right here’s a way to make shortbread cookies:

  • creamy butter, then gradually beat in icing sugar and flour
  • it will be crumbly (photo #3 below), use your hands to press together to form a smooth-dish ball, don’t knead
  • now press the dough into a prepared shallow pan then using something to flatten the surface
  • partially bake, then remove
  • prick holes and slice, then bake again – this is the best way to achieve clean cuts and ensure the holes stay.
  • cool for 1 hour in oven – this will finish cooking them whilst keeping the cookies pale golden as they should be (rather than browning on edges).

Rice flour or normal flour?
you can have examine that shortbread cookies have to be made with a mixture of rice flour and normal flour, and on occasion you spot recipes with cornflour (cornstarch).

Rice flour makes the shortbread a bit more smooth, but having made shortbread typically over time both with and with out the usage of this shortbread recipe, i can surely say that the difference is barely great. A shortbread recipe with a tougher dough or calling for greater kneading may additionally need rice flour in an effort to gain the right delicate texture. This recipe does not need rice flour.

Comparison of Different Methods

There’s a few different ways to make shortbread cookies:

  • Food Processor – the fastest method. Blitz butter, flour and sugar, pat into pan and bake. This yields a shortbread with signature crumby texture, but the surface is quite rough, as pictured below. People who like very crumbly shortbread and do not mind about the rough surface use this technique;
  • Rubber Cold Butter – this yields almost the same result as using a food processor ie very crumbly shortbread, rough surface
  • creamed Softened butter using a beater or wooden spoon – this is the method I use. Still a beautifully delicate, crumbly shortbread, but the surface is smoother so it looks like the shortbread cookies that we all know and love!

I use the creamed butter method in place of rubbing in bloodless butter in this Shortbread Cookie recipe. Smoother surface, with the correct delicate crumbly texture.

Homemade Shortbread Cookies Trumps Walkers!!

i bought a packet of Walker’s shortbread cookies so I could evaluate them without delay to this homemade Shortbread Cookie recipe.

selfmade are way extra soft – regardless of which method you use, with or without rice flour. The collapse is softer while you chew into it, they’re extra buttery.

I truly consider that Shortbread Cookies are one of the iconic cookies on this world. To assume that every one you need is butter, flour and sugar to make one of these delectable deal with is just awesome, isn’t it?

The weekend is right here. I simply recognise you’ve been precise all week. You deserve a deal with. move on!

Shortbread Cookies

Shortbread Cookies

I’m a company believer that shortbread cookies need to be sinfully buttery and delectably soft, and this shortbread recipe is exactly that. It’s definitely best – and it looks as correct as it tastes.
prep time
5 mins
cooking time
30 mins
total time
35 mins



  • 250g / 8 oz salted butter, softened (2 x US sticks, 1 cup) (or unsalted + ¼ tsp salt)

  • 3/4 cup (90g) icing sugar (powdered sugar) (Note 2)

  • 2 cups (300g) plain / all purpose flour


Preheat oven to 160C/325F (standard) or 150C/300F (fan forced / convection).
Butter and line a 31.5 x 23.5 cm / 9 x 13" pan with baking paper with overhang.
Beat butter until smooth (or use very soft butter and a wooden spoon). Add icing sugar and beat until combined.
Add half the flour and beat until mostly combined – it will resemble wet sand. Then beat in the remainder. Use your hands to bring it together into a smooth ball of dough – knead lightly if required.
Roughly press down into a rectangle shape, then transfer into the pan. Press into the pan. Optional: Roll over the top using a small rolling pin or glass (that’s what I used) for a smooth surface. Don’t press down too hard – it makes the cookies firmer
Bake for 20 minutes until edges are very light golden and most of the surface is still pale gold.
Remove from the oven. Working quickly, cut into desired shape (I do 8 x 3 bars, like Walker’s shortbread biscuits) and prick all over with a fork (optional).
Return to the oven for 8 minutes or until the surface is light golden – not browned. Turn the oven off, crack it open ajar, then leave to cool for at least 1 hour in the oven.
Remove from the oven, use paper overhang to remove the biscuits from the pan. Cool fully on rack. Serve with tea!!


RICE FLOUR: This recipe makes shortbread that's tender enough as it is so you don't need rice flour. You can use it if you want - the difference is marginal. Just swap out ¼ cup of the flour with rice flour, add it with the flour. Some recipes say you can use cornstarch/cornflour as well. I personally find this leaves a bit of a chalky taste. 2. SUGAR: I like to use icing sugar because the grains are finer so you get a smoother finish on the surface. Also icing sugar is about 1/2 the sweetness of sugar by volume. There are 2 types of icing sugar in Australia - Soft and Pure. Either works (I can't tell difference in outcome) - I usually use Soft because it's what I always have. The icing sugar can be substituted with 1/2 cup of white sugar, preferably caster/superfine sugar + 2 tbsp flour. 3. FOOD PROCESSOR / RUBBING BUTTER: Instead of creaming softened butter, the other method is to rub the butter in. This yields a more crumbly shortbread but the surface is rougher – see comparison photo in post. If you wish to use this method (which I believe is the original traditional method, think pre beater days!), this is how to do it: * Cut COLD butter into 1cm / 2/5” cubes; * Food processor: place all the flour, sugar and butter in a food processor. Pulse 20 times, then whizz on high for 25 seconds until it forms breadcrumbs. Turn out onto work surface and proceed with recipe; * Rubbing with fingers: Place all the flour and sugar in a bowl, then add butter. Use fingertips to rub butter into flour until it forms breadcrumbs (see video for how it should look). Turn out onto work surface and proceed with recipe. 4. HOT WEATHER WARNING! If it is super hot where you are and/or you have very hot hands with the butter rubbing method, press the dough into the pan then refrigerate for 20 minutes or until chilled. 5. PRECUTTING: To cut out into shapes before baking, it is best to add 2 tbsp flour to make a dough that won’t spread as much when baking. Then roll out into 1 cm / 2/5” thickness and cut into desired shape, place on a baking paper lined tray and refrigerate for 30 minutes. Preheat oven to 150C/300F (fan forced) or 170C/340F (standard) then bake for 15 minutes until the edges are just starting to the brown but the surface is still a pale gold. 6. METHOD NOTES: Partial cook before cutting and pricking (if you do when fully raw, the cuts/pricks disappear when baked); Cutting cooked biscuit has tendency to crack surface a bit - not as neat; Leave the shortbread in the oven to cool. This is a tip I picked up from Cooks’ Illustrated – it allows the biscuit to finish cooking without the surface browning (shortbread cookies should be very pale). 7. MEASURING CUPS IN DIFFERENT COUNTRIES: Shortbread is actually quite forgiving. I've tested this using both US and Australian measures and I couldn't tell the difference. 8. Store in an airtight container for 3 days or in the freezer for up to 2 months.
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