Classic Shortbread

This classic shortbread recipe shows how a few simple ingredients can turn into something wonderfully comforting. With soft butter, fine sugar, plain flour, and cornflour, it creates a delicate, melt in the mouth biscuit that feels both classic and homely. The method is calm and straightforward. Creaming the butter and sugar gives you a smooth base, and gently mixing in the sifted flours keeps the dough light and tender. Shortbread rewards a gentle touch, and this recipe gives you that familiar soft crumb without any fuss.

Once the dough has come together, it is pressed into a lined tin. It does not need to look perfect, as any rough edges settle during baking and develop a lovely rustic finish. Pricking the dough helps it bake evenly, creating the traditional texture shortbread is known for. As it cooks, the whole kitchen fills with a warm, buttery aroma that makes it very hard to wait for the timer.

While still hot, the shortbread is dusted with a little caster sugar before being sliced into squares. This gives each piece a subtle crunch that contrasts beautifully with the soft interior. Once cooled on a wire rack, the biscuits keep well in an airtight container, though in our house they never seem to last long. They tend to disappear quickly, often eaten warm from the rack or enjoyed with a cup of tea before they even make it to the tin.

Simple ingredients, an easy method, and a reliably delicious result make this classic shortbread a treat worth baking often. It is the kind of recipe that becomes a regular favourite, enjoyed just as quickly as it is made.