How to make shortbread
What could be more perfect that a few bites of buttery homemade shortbread? This easy recipe can be made with just four ingredients and it's 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.
Should butter be cold or room temperature for shortbread?
Start with butter that's refrigerator-cold to prevent the dough from warming up too fast, which would make it greasy and difficult to roll. If the dough does get soft or sticky as you're rolling or cutting it, just put it in the refrigerator for 10 or 15 minutes to chill the butter.
If you love shortbead,we think you'll love our funfetti shortbread bites and our millionaire's shortbread.
Method
Step 1:
Preheat the oven to 180°C (fan 160°C, gas mark 4) and line an 8" round tin.
Step 2:
Sift flour into a bowl with the sugar. Chop the butter into cubes and then add to the other ingredients.
Step 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.
Step 4:
Shape the dough into a round and then press into the tin, ensuring that all of the tin is evenly covered.
Step 5:
Chill the dough in the tin in the fridge for 30 minutes before baking.
Step 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.
Ingredients
- 300g Allinson's Plain White Flour
- 200g Unsalted butter (softened)
- 100g Billington's Unrefined Golden Caster Sugar
- 1 1/2 tsp Nielsen-Massey Vanilla Extract
- 300g Allinson's Plain White Flour
Utensils
- 8in round tin
- Baking sheet
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Ingredients
- 300g Allinson's Plain White Flour
- 200g Unsalted butter (softened)
- 100g Billington's Unrefined Golden Caster Sugar
- 1 1/2 tsp Nielsen-Massey Vanilla Extract
- 300g Allinson's Plain White Flour
Utensils
- 8in round tin
- Baking sheet