Classic shortbread recipe
Teatime is something of an institution in Britain and one of its essential components is a Scottish shortbread biscuit. Crumbly, buttery and perfect for dunking in a cuppa, making your own is simple and satisfying as this recipe will demonstrate.
See method- Serves 8
- 10mins to prepare and 30mins to cook, plus 2hrs for chilling
- 224 calories / serving
- Freezable
- Vegetarian
Ingredients
- 125(g) (4oz) butter, at room temperature
- 50g (2oz) caster sugar, plus extra for sprinkling
- 150g (5oz) plain flour
- 25g (1oz) ground rice
- sea salt
Each serving contains
- Energy
- 935kJ 224.0kcal
- Fat
- 13g
- Saturates
- 8g
- Salt
- 0.1g
- Sugars
- 8g
of the Reference intake
Carbohydrate 25.2gProtein 2.1gFibre 0.8g
Method
- Mix all the ingredients in a blender until they come together. Scoop out the dough and press into a 20cm (8in) fluted tart tin. Chill for 2 hours to firm. Towards the end of the 2 hour period, preheat the oven to Gas Mark 3, 170°C, fan 150°C.
- Put in the oven and bake for 15 minutes. Remove and lightly prick all over with a skewer. Cut into 8 triangles and sprinkle with more sugar. Return to the oven for 10-15 minutes until golden and sandy to the touch. Allow to cool in the tin.
- See more British classics recipes
Freezing and defrosting guidelines
This recipe can be frozen, after chilling it in the refrigerator for 2 hours (before the baking stage), and kept in the freezer for up to three months. Always defrost and heat thoroughly before eating.
