Traditional Shortbread

Total Time
1hr
Prep
40 mins
Cook
20 mins

This is Be-Ro recipe, my family's favorite cook book. These are a smash at Christmas and always one of the first cookies to disappear!

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Ingredients

Nutrition

Directions

  1. Mix the flour and sugar first, and then rub in the butter.
  2. Knead the mixture until it becomes a smooth paste.
  3. Roll out till about 3/4 inch thick or 2cm thick.
  4. Cut into rectangles and decorate the top with a fork creating rows of holes.
  5. Transfer to a greased baking sheet and bake for 20-25 minutes at 160°C (325°F/Gas Mark 3). They want to stay pale and light golden.
  6. In warm weather you may want to chill the cookies before baking.
  7. This recipe can also be used for petticoat tails. Just split the mixture in two and flatten into 7 inch rounds about a half inch thick (1cm). Mark top into 8 portions and decorate with a fork. Bake for 30 minutes.
  8. To use a shortbread mold: Mix a teaspoon of flour and a teaspoon of caster sugar. Grease the mold with oil and evenly sprinkle half the flour/sugar mix. Press the shortbread into the mold, and turn out onto a baking sheet before baking.
Most Helpful

5 5

Perfect recipe! I used granulated sugar blended fine. I entered these cookies in the county fair & won first prize - thank-you!

5 5

Great recipe. I accidently made the mixture into a bread crum texture at first but after adding some more butter it was fine. Because I didn't have any caster sugar I used granulated but they were still delicious. Used the recipe for 18 but it only made around 10. Overall though this was a great recipe.

Excellent Shortbread recipe. I added a teaspoon or two of milk to make the mix a little softer and added some 100's and 1000's for something a little different and cut them into shape.