Real British shortbread should be made with butter and not be too sweet. This is my compilation of several recipes.
This recipe has an excellent texture and can be used for rolling and cutting with cookie cutters which is how I make it. - 10 Dec 2000 (Review from Allrecipes USA and Canada)
I found this delicious. Learned after the 1st time I made it to cut in cold butter rather than softened. I also had brown rice flour instead of white rice flour. I didn't put any sugar on top after baking. I worked it with my hands to conform to a circle of 8 inches on parchment paper and cut the time in oven to 30 min. My English guests liked it very much. - 11 Apr 2010 (Review from Allrecipes USA and Canada)
Excellent texture - not too sweet - great cookie. - 28 Dec 2002 (Review from Allrecipes USA and Canada)