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.
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
16
🧈 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
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).
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!
Delicious Cookie Recipes
Here's a selection of our very best cookie recipes and so popular around the holiday season.
Cranberry and White Chocolate Cookies. A lovely easy recipe and great for gift packages at Christmas!
Grandma's War Time Orange Drop Cookies are an old family favorite dating back to the second world war when rationing was in force. Grandma always came up with a great cookie for everyone to enjoy!
Amaretti Style Cranberry and Orange Almond Cookies. These amaretti-style cookies use minimal flour and have a light airy finish, fit to accompany desserts and drinks light as a feather and fat-free too!
Joy Cookies. This is an easy recipe packed full of delicious chocolate, coconut and vanilla. These go fast so be sure to bake plenty!
Delicious Pumpkin Cookies! Easy to make and they go fast so make sure you have plenty!
Gingerman or even Gingerlady Cookies! Very cute and fun to make, have fun decorating these!
Banana Drop Cookies. These are a light fluffy cookie and great for using up those overripe bananas! Easy recipe too!
Banana Bread Cookies. Yep... banana bread in a cookie! Easy and flexible recipe. Great for snacks, breakfast, lunch boxes or anytime!
German Star Cookies, also known as Zimtsterne Cinnamon Cookies are a wonderful cookie for Christmas. They're crisp, chewy and spiced with all things nice!
Pecan Raisin Cookies. Delicious easy cookies perfect with a glass of milk or cup of tea! Also great for gifts!
Pride of Iowa Cookies. Come and see what makes these cookies so special!
Rum, Orange and Raisin Cookies - A delicious flavor combo, crunchy on the outside and chewy on the inside!
Amazing Ginger Cookies! Easy recipe and perfect with a cup of tea or glass of cold milk. Ahhhhh!
Vanilla Butter Ring Cookies. These little cookies have a wonderful vanilla flavor and melt in your mouth. Easy to make!
Lemon Melting Moments Cookies - A wonderful gentle lemon flavor with a melting sensation!
Macadamia and White Chocolate Cookies. Perfect with a cup of tea or glass of milk! A very easy cookie recipe.
Chocolate
Buttersweet Cookies. Delicious cookies filled with a nutty coconut cream cheese
filling and frosted with chocolate.
📋 Recipe
Butter Shortbread
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!
Ingredients
- 1 cups & ¾ 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
Instructions
- Set the oven to 160 C / 310 F /gas 2 and line a cookie sheet with Parchment Paper.
- 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).
- 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.
- Use a fork and prick the surface of the shortbread like in the photo.
- 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.
- 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. If making fingers, whilst the cookies are still hot from the oven, use a knife and cut about ½ way down in to the cookies. This will make it easier for breaking in to fingers once cooled!The shortbread will become crunchy once it has completely cooled. make a nice cup of tea and enjoy!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
- Hamilton Beach 12-Cup Stack & Snap Food Processor & Vegetable Chopper, Black (70725A)
- KitchenAid KFP1133WH 11-Cup Food Processor with Exact Slice System - White
- Anolon 54717 Advanced Nonstick Bakeware with Grips, Nonstick Cookie Sheet / Baking Sheet - 14 Inch x 16 Inch, Gray
- Silicone Baking Mat - Set of 3 Half Sheet (Thick & Large 11 ⅝" x 16 ½") - Non Stick Silicon Liner for Bake Pans & Rolling - Macaron/Pastry/Cookie/Bun/Bread Making - Professional Grade Nonstick
- NELPLA Two Side Round Cookie Cutters,Biscuit Cutters and Fondant Cake Cutters, Set of 6 PCS, Assorted Color
- Silicone Macaron Baking Mat - Set of 3 Half Sheet (Thick & Large 11 ⅝" x 16 ½") - Non Stick Silicon Liner for Bake Pans & Rolling - Macaroon/Pastry/Cookie Making - Professional Grade Nonstick
- Christmas Cookie Cutters, Besteek 12 Pieces Holiday Cookie Cutters Including Gingerbread Man Snowflake Christmas Tree Reindeer and More
- Caputo Semola Di Grano Duro Rimacinata Semolina Flour 1 kg Bag, 2 Pack
Nutrition Information:
Yield:
16Serving Size:
16 ServingsAmount Per Serving: Calories: 229Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 30mgSodium: 89mgCarbohydrates: 29gFiber: 1gSugar: 6gProtein: 3g
MARY E HAMEL
I thought that cream of rice cereal might be appropriate for this recipe since it says it's granulated rice. I used it and the cookies are amazing - buttery and not too sweet. I couldn't wait to try them - yes, they are edible with a weird crunch. LOL! I will use the semolina next time, as you stated.
Lovefoodies
Hi Mary, thanks for writing in and letting us know about the rice cereal. It’s always helpful to know when others use different ingredients!
Glad you’ll be making the recipe again, they are delicious aren’t they!
Patricia Conte
Boy do these look good!
lovefoodies
Thank you Patricia!
Jenny.U
I think colored sugar might be fun for the holidays!!
lovefoodies
Great idea Jenny!
Hun.. What's for Dinner?
I love shortbread and yours looks delicious!
lovefoodies
Thanks very much!
Healing Tomato
What a delightful recipe. Love the idea of making my very own Butter Shortbread
lovefoodies
Thank you!
MamalDiane
These look amazing Mary, not surprised your recipes always do. 🙂
lovefoodies
Thanks very much for your kind comments Diane!
Linda Merck
ground rice? grind after cooking or before? or is it a product you buy?
lovefoodies
Hi Linda, if you live in the US, please use semolina. Ground rice is similar in texture to semolina and is used a lot in baking in the UK & Europe. It isn't rice as you have described it, but has been made for baking purposes. I did do a search on Amazon.com for it, but it really is not common at all in America, so using semolina will give you the same results. I hope this helps.
Linda Merck
Thanks for the fast reply...am in Canada but will look for it 🙂
lovefoodies
Okey dokey! I know you can get semolina in Canada 🙂