Shortbread recipe

Bake these classic shortbread biscuits to wow a crowd. You only need four ingredients, but you can mix it up with lemon or orange zest, or try adding chopped pistachios

Prep:15 mins
Cook:25 mins
Plus chilling

Easy

Nutrition per serving

kcal 188
fat 11g
saturates 7g
carbs 23g
sugars 9g
fibre 0g
protein 2g
salt 0.2g

Ingredients

300g butter, softened
140g golden caster sugar, plus 4 tbsp
300g plain flour
140g rice flour

Method

Place the butter and 140g sugar in a food processor and whizz until smooth. Tip in both the flours and a pinch of salt, then whizz until mixture comes together.
Using your hands, roughly spread the mixture out in a 20 x 30 x 4cm baking tray. Cover with cling film and smooth over until there are no wrinkles. Place in the fridge, uncooked, for at least 30 mins and up to 2 days.
Heat oven to 180C/160C fan/gas 4. Remove cling film, then lightly mark the shortbread all over with a fork. Sprinkle with the remaining sugar, then bake for 20-25 mins. Leave to cool in the tin, then cut into 24 thin slices. Shortbread will keep in an airtight container for up to 1 week.

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