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Shortbread

• Lulu Grimes

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Makes 20 biscuits

Easy

Prep: 20 mins

Cook: 15 mins

A star rating of 4.3 out of 5.310 ratingsRate

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Make these moreish shortbread biscuits using just three ingredients. They're wonderfully crumbly and go perfectly with a cup of tea for a mid-morning treat

Freezable

Egg-free

Nut-free

Vegetarian

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Lulu's tips for the perfect shortbread:

• The key to beautifully crumbly shortbread is not overworking the dough. I mix it just until it comes together and the flour is incorporated, which helps keep the biscuits tender once baked - the dough consistency should be slightly crumbly.
• If you've got a little extra time, I suggest chilling the shaped dough for 20-30 minutes before baking. It helps the biscuits hold their shape and gives them a more delicate texture.
• For an easy variation on the classic recipe, I like to add a little lemon or orange zest, a handful of chocolate chips or some finely chopped rosemary to the dough. Florals such as dried lavender also add a subtle flavour twist.
• This shortbread keeps well in an airtight container for up to a week, so you make it a few days in advance. In fact, I think the flavour even improves after a day or two. It also makes a lovely homemade gift, wrapped in baking parchment and tied with ribbon.

Ingredients

Nutrition

Units:

MetricUS

• 150g/5oz plain flour

  plus extra for dusting

• 100g/4oz butter

  chilled and cubed

• 50g/2oz caster sugar

  plus 1 tbsp for sprinkling

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Nutrition: Per biscuit

• kcal79
• fat4g
• saturates3g
• carbs9g
• sugars4g
• fibre0.3g
• protein1g
• salt0.1g

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Method

• step 1

  Heat the oven 170C/150C fan/gas 3. Put the flour, butter and sugar into a mixing bowl.

  

• step 2

  Use your hands to combine the ingredients until the mixture looks like breadcrumbs, then squeeze until it comes together as a dough.

  

• step 3

  On a lightly floured surface, use a rolling pin to roll out the dough to ½ cm thick.

  

• step 4

  Cut the dough into fingers and place on a lined baking tray. Use a fork to create imprints.

  

• step 5

  Then sprinkle with the remaining caster sugar.

  

• step 6

  Chill the dough in the fridge for 20 mins, then bake for 15-20 mins until golden brown. Remove the shortbread fingers from the oven and leave to cool on the tray for 10 mins.

  

Lulu Grimes

As Managing Editor for Good Food, Lulu has extensive magazine editorial experience, including roles at olive, Food and Travel and Sainsbury's Magazine, as well as Murdoch Books in Sydney. She has also written for The Sydney Morning Herald, taught food writing and published several cookbooks. Read her weekly Substack: Taste. Test. Repeat. and see more of Lulu's recipes

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A star rating of 4.3 out of 5.310 ratings

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