Real British Shortbread

    Real British Shortbread

    Recipe Picture:Real British Shortbread
    1

    Real British Shortbread

    (12)
    1hour5min


    13 people made this

    Real British shortbread should be made with butter and not be too sweet. This is my compilation of several recipes.

    Ingredients
    Serves: 6 

    • 1/4 cup white sugar
    • 125g unsalted butter
    • 1 cup (125g) plain flour
    • 1/3 cup white rice flour

    Directions
    Preparation:20min  ›  Cook:45min  ›  Ready in:1hour5min 

    1. Preheat oven to 170 degrees C.
    2. Line a baking tray with baking paper. Sift the flour and rice flour into a medium mixing bowl. Add the sugar and mix.
    3. Cut butter into pieces and rub into the flour with your fingertips until the mixture begins to bind together. Knead into soft dough.
    4. Roll the dough into an 20cm round (or for exact round, mould it in an 20cm cake tin). Place on baking tray. Using a fork, prick top and make tine marks along edge. Using a table knife, score top with wedge marks. (This is where it will break when cooled.)
    5. Bake 45 minutes or until pale golden in colour. Sprinkle a little caster sugar over top and cool on baking tray. Cut into wedges. Keeps for weeks in airtight tin.
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    Reviews and Ratings
    Global Ratings:
    (12)

    Reviews in English (12)

    by
    19

    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)

    by
    12

    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)

    by
    9

    Excellent texture - not too sweet - great cookie.  -  28 Dec 2002  (Review from Allrecipes USA and Canada)

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