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Shortbread

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A few years ago I had a major search for the perfect shortbread recipe...and I think this is it!!!

A few years ago I had a major search for the perfect shortbread recipe...and I think this is it!!!

Ingredients

Serves: 6

Metric Cups
  • 170 grams butter (softened)
  • 85 grams caster sugar (plus some for dusting)
  • 170 grams plain flour
  • 85 grams white rice flour
  • 6 ounces butter (softened)
  • 3 ounces superfine sugar (plus some for dusting)
  • 6 ounces all-purpose flour
  • 3 ounces white rice flour

Method

Shortbread is a community recipe submitted by nelzer and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Mix butter and sugar,
  • Sift flours and gradually add to the butter mixture.
  • Knead lightly and divide in two.
  • Lightly grease two 8 inch sandwich tins. Press your shortbread into the tins as evenly as you can. Pop into the fridge for at least half an hour.
  • Bake at 150 C for 30 - 40 minutes (from cold). Remove from oven when a light golden colour.
  • Cut while still hot and in the tin. Leave to cool in the tin for about 10 minutes then transfer to a wire rack. Enjoy.
  • Mix butter and sugar,
  • Sift flours and gradually add to the butter mixture.
  • Knead lightly and divide in two.
  • Lightly grease two 8 inch sandwich tins. Press your shortbread into the tins as evenly as you can. Pop into the fridge for at least half an hour.
  • Bake at 150 C for 30 - 40 minutes (from cold). Remove from oven when a light golden colour.
  • Cut while still hot and in the tin. Leave to cool in the tin for about 10 minutes then transfer to a wire rack. Enjoy.
  • Tell us what you think

    What 1 Other has said

    • I have tried to make this but its never cooked in the middle. How can i do this?

      Posted by cantcookfortoffee on 12th November 2013
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