Shortbread Recipe

5 from 1 vote

This easy-to-follow shortbread recipe yields delicious melt-in-your-mouth biscuits with just three ingredients.

Course Dessert

Cuisine Scottish

Keyword how to make shortbread, shortbread biscuits, shortbread recipe

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 213kcal

Preheat the oven to 160°C /140°C fan
Combine the sugar and butter in a large bowl. Stir them together just until they are well combined, but don’t cream them. (You don’t want to incorporate air.)
Add the flour and stir until crumbly, then knead it very gently just until the dough comes together in a solid ball.
Lightly grease a 20cm baking tin. Press the dough into the pan and smooth down the top. Score the dough to make 18 bars. Prick the top all over with forktines, and sprinkle with more sugar if you like.
Bake for 40 minutes or until light golden brown around the edges. While still hot, cut along the score lines. Let the biscuits cool completely in the pan on a wire rack.

Soften the butter. Ensure the butter is very soft and easily spreadable before combining it with the sugar. Avoid beating too much air into the mixture, which might cause the shortbread to puff up or spread and lose shape.
Measure flour accurately. Use a kitchen scale or the spoon-and-level method to ensure you have the correct amount of flour, avoiding too much, which can make the biscuits dense.
Don't overmix. Mix the dough until it comes together to keep the biscuits tender and crumbly.
Line the pan with baking paper. This is optional, but it makes removing the shortbread biscuits from the pan much easier, but you can use the excess as handles and just lift them out.
Cut the baked shortbread while still hot. Scoring the dough before baking is essential for easier cutting once baked, but to get clean, fully separated biscuits, you have to fully cut them right when the pan comes out of the oven. That way, once they cool, they can easily break apart.

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