Butter Shortbread simply a delight to eat! The dough is so easy to make and uses simple ingredients. These are a traditional cookie and melt in your mouth!

Name: Butter Shortbread
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 16
Cuisine: English
Ingredients: 1 cups & 3/4 or 200 g plain / All Purpose flour; 1 cup or 100 g Caster or fine sugar Plus extra for sprinkling on the top.; 1 Cup or 8 oz or 220 g butter, room temperature; 2/3 Cup or 100 g semolina or Ground Rice, not to be confused with rice flour which is like a fine powder; 1 Teaspoon Vanilla Extract

Butter Shortbread simply a delight to eat! The dough is so easy to make and uses simple ingredients. These are a traditional cookie and melt in your mouth!

Butter Shortbread! Yes, there are many recipes you can get hold of, all with the title shortbread, some of them are good, and some not so good.

This recipe I'm sharing with you is my own recipe which I've been using for many years.

Of course, it is how "I" think a good shortbread cookie should be... crumbly, crispy, buttery and have a slightly grainy texture which you get from the use of semolina or ground rice, and the balance of which is just right.

Jump to:

⏲️ Prep time
⏲️ Baking time
👪 Serving size
🧈 Ingredients
Instructions
Top tips
📋 Recipe

Shortbread does have a classic texture, and it is the ground rice or semolina which gives this slightly grainy texture.

I think I've got the balance of all the ingredients just perfect, and just how shortbread should be!

For this recipe, I have made finger cookies and also used a cookie cutter to make some flower shapes. You can choose whatever shapes you like.

So have a go and let me know what you think!

⏲️ Prep time

10 minutes

⏲️ Baking time

35 minutes

👪 Serving size

🧈 Ingredients

1 and ¾ cups or 200 g plain / All Purpose flour
1 cup or 100 g Caster or fine sugar Plus extra for sprinkling on the top.
1 Cup or 8 oz or 220 g butter (room temperature)
⅔ Cup or 100 g semolina or Ground Rice (not to be confused with rice flour which is like a fine powder)
1 Teaspoon Vanilla Extract

If you can't find ground rice, we can recommend this semolina

Instructions

1. Set the oven to 160 C / 310 F /gas 2 and line a cookie sheet with Parchment Paper.

2. Place all the ingredients together in a food processor and mix until the mixture forms a dough (you can also mix by hand with a wooden spoon in a bowl using soft butter).

Shortbread Cookies, ingredients in processor

3. Place the dough mixture on a flour-dusted work surface and roll out to ⅛ inch thickness.

Use a cookie cutter and cut out shapes then place on the baking tray. If making finger-shaped cookies, simply place all the dough in an 8 x 8 inch lined with parchment baking pan, then pat down the dough so it is even and flat.

4. Use a fork and prick the surface of the shortbread like in the photo.

5. Sprinkle the surface with caster sugar and bake for 20 - 25 minutes until slightly firm and pale in colour. The shortbread should not go brown.

6. Remove from the oven and allow to cool for 10 minutes in the baking tin, then carefully transfer (use a slicer or palette knife as they might break) to a cooling rack and allow to cool completely.

Top tips

If making fingers, whilst the cookies are still hot from the oven, use a knife and cut about ½ way down into the cookies. This will make it easier for breaking into fingers once cooled.

The shortbread will become crunchy once it has completely cooled. make a nice cup of tea and enjoy!

NOTE: These will keep in an airtight container for a few days before they become soft.

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Here's a selection of our very best cookie recipes and so popular around the holiday season.

📋 Recipe

Yield: 16