Homemade Shortbread

  • Total Time

    1h 5m
    • Prep Time

    • Bake Time

  • Serves


What could be more perfect that a few bites of buttery homemade shortbread? The ideal accompaniment to a warm cup of tea or even a thoughtful gift to a friend or family. It's no surprise that this recipe is one of the most popular on our site.


  1. Preheat the oven to 180°C (fan 160°C, gas mark 4) and line an 8" round tin.

  2. Sift flour into a bowl with the sugar. Chop the butter into cubes and then add to the other ingredients.

    • 300g Plain White Flour
    • 200g Unsalted Butter
    • 100g Billington's Unrefined Golden Caster Sugar
    • 1½ tsp Nielsen Massey Vanilla Extract
  3. Rub the butter into the flour and sugar with your finger tips. When the dough begin to form shape, add a few drops of vanilla extract.

  4. Shape the dough into a round and then press into the tin, ensuring that all of the tin is evenly covered. 

  5. Chill the dough in the tin in the fridge for 30 minutes before baking.

  6. Bake for approximately 45-50 minutes or until the shortbread begins to brown on the top. When golden, remove from the oven and leave to cool on a cooling rack before cutting into triangles.

Let's Bake

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  1. 3 star rating

    Not a review but a question. Can you make the dough into individual round biscuits and what gas mark and how long to bake for

    Yes that would work well, I would bake at the same temperature but check the biscuits after 10-12 minutes to see if they are cooked.
    Happy Baking!

  2. 5 star rating

    Great shortbread recipe. Easy to make and very tasty. I baked mine in a Pyrex dish.

  3. 5 star rating

    The best recipe I’ve used. Does anyone know how many calories per slice?

  4. 3 star rating

    Excellent though I managed to use SR flour instead of plain and it was the wrong thing to do so will try it again with my brain in gear

  5. 3 star rating

    I felt it was too dry with not enough butter when bringing it together so added more butter.

  6. 5 star rating

    Amazing that is all I can say

  7. 2 star rating

    It was really dry but the end result was not to bad

  8. 3 star rating

    Had to add milk because mixture was too dry

  9. 2 star rating

    You say grease an 8" tin, but these are cooked on a baking sheet? you need to correct the recipe. What is baking time if you use the round tin to cook?

    Apologies we will review this recipe ASAP to reflect both the round Shortbread and the cut out shortbread.
    I would cook the round shortbread for around 30 minutes, or longer on a lower temperature.
    Happy Baking!

  10. 5 star rating

    Really good it was so thick and looked just like a cake

  11. 3 star rating

    it was good but you know everything has there ups and downs.

  12. 1 star rating

    The picture you show is not the recipe you've given. I wanted to know the baking time for the picture you show as I want to make thick triangles.

  13. 5 star rating

    Easy and quick tastes great too!

  14. 1 star rating

    Why grease the baking tin if you do not use it?

  15. 1 star rating

    It’s ok I guess but I need it to be thick

  16. 5 star rating

    Very good page

  17. 5 star rating

    Really helpfull

  18. 5 star rating

    Easy quick delicious recipe will be making this again thanku bakingmad

  19. 5 star rating

    It's not a review but a question (any chance of having a section where you can just leave a question?). How long does the shortbread last, and how thick should you roll it out to?

    I would recommend to roll it out to 2cm thickness for a traditional shortbread. To keep the shortbread as fresh as possible store in an airtight container.

    Happy Baking!

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