Shortbread Photo 6

This is one of my all time favourite cookies. The tender buttery crumb will keep you reaching time and time again into the cookie jar. Plus one of the best things is that all the ingredients should be easily found in your pantry.


  • 10mins Preparation + Overnight for the unsalted butter
  • 30mins Baking



  • Mixmaster w/ Paddle Beater Attachment
  • Kitchen Scales
  • Glass Pan – 15cm x 25cm / 6inch x 10inch
  • Spatula
  • Sharp Knife
  • Off-set Spatula




Note Weight (Metric) Weight (Imp.) Volume

Unsalted Butter

Very SoftExtra for greasing pan 250g 9oz 1cup + 2tbsp



½ tsp

Plain Flour

Also known as All-Purpose Flour



1¾cups + 2tbsp


Also known as Cornstarch



½cup + 2tbsp

Caster Sugar – For Mixture

Also known as Superfine Sugar




Caster Sugar – For Topping

Also known as Superfine Sugar

55g 2oz



Getting ready to start baking

Getting ready to start baking



  1. Pre-heat oven to 165°C / 325°F
  2. Butter the 15cm x 25cm glass pan
  3. Place the unsalted butter and salt into the mixing bowl.
    1. You will need the butter to be very soft, I find leaving it out overnight will get it to the correct consistency
  4. Beat until the salt is completely dissolved
  5. Add the sugar (for mixture) and beat until just combined
  6. Sift the Plain Flour and Cornflour into the bowl and mix until a smooth dough forms
  7. Spread the dough evenly into the prepared baking dish – I find using my hands is easiest
  8. Bake until the top and bottom of the mixture is lightly browned, about 30 mins
  9. Place tray onto wire rack to cool slightly
  10. Whilst the shortbread is still warm pour the extra caster sugar (for topping) on top and carefully tilt the pan from side to side until you have covered the entire surface
  11. Using a sharp knife cut the shortbread into rectangular fingers
  12. Leave to cool completely
  13. Using the off-set spatula, carefully remove the slices of shortbread

The shortbread will keep in an air tight container in a cool place for up to two weeks


Ready to eat!

Ready to eat!

2 thoughts on “SHORTBREAD

  1. A friend at work bought this in and it was the best shortbread I’ve ever tried! Nothing unusual about the recipe or method, but I’ve never baked shortbread in a pyrex dish- maybe that’s the trick!


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