Baking
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.
Ingredients
- 250 g unsalted butter at room temperature
- 125 g caster sugar plus a little extra for sprinkling on top
- 250 g plain flour
- 125 g cornflour
Method
- In a bowl cream the butter and sugar together
- Sift the flour and cornflour with a sieve into the bowl
- Mix together with the creamed butter and sugar until the dough just comes together
- Line a 20cm square baking tin with grease proof paper, place the dough mixture in the tin and press into all corners (its fine if its a bit rough and ready)
- With a fork prick the dough all over (roughly 1cm intervals)
- Place in a pre-heated over at 160℃/140℃ fan for 50 minutes until golden on top
- While still hot sprinkle with a little caster sugar and slice into squares, lifting out using the greaseproof paper. Allow to cool on a wire rack before storing in an airtight container