I’m a firm believer that shortbread cookies should be sinfully buttery and delectably tender, and this shortbread recipe is exactly that. It’s simply perfect – and it looks as good as it tastes.
With the signature delicate crumbly texture and beautiful buttery flavour, shortbread is one of those biscuits that is both nostalgic and elegant. It’s right at home with a casual coffee catch up with friends, or an elegant tea party to impress!
Shortbread Cookies
We have the Scotts to thank for burly men in pleated tartan skirts, haggis and shortbread.
I’ll hold on the haggis, am undecided on men in skirts, but can never get enough shortbread!!!
Shortbread is one of the best classic cookies in the world, and it’s also one of the easiest. All you need is:
butter
flour
icing sugar (powdered sugar)
Did you know that? Off you run to the kitchen! 🙂
Homemade shortbread cookies are WAY more tender and delicate than store bought – with a far better real butter flavour.
Why is it called shortbread?
These cookies are called Shortbread because the term “short” is used to describe cookies and pastries with a tender, crumbly melt-in-your-mouth texture. The same terminology is used for shortcrust pastries used in things like Quiche and Pecan Pie.
It’s considered an art to achieve this buttery delicate texture – but it’s actually REALLY EASY!
How to make Shortbread Cookies
The trick with shortbread cookies to ensure they are melt-in-your-mouth as they should be is to ensure the dough is nice and crumbly! Here’s how to make shortbread cookies:
creamy butter, then gradually beat in icing sugar and flour
it will be crumbly (photo #3 below), use your hands to press together to form a smooth-dish ball, don’t knead
now press the dough into a prepared shallow pan then using something to flatten the surface
partially bake, then remove
prick holes and slice, then bake again – this is the best way to achieve clean cuts and ensure the holes stay.
cool for 1 hour in oven – this will finish cooking them whilst keeping the cookies pale golden as they should be (rather than browning on edges).
Rice flour or normal flour?
You may have read that shortbread cookies should be made with a combination of rice flour and normal flour, and sometimes you see recipes with cornflour (cornstarch).
Rice flour makes the shortbread a little more tender, but having made shortbread many times over the years both with and without using this shortbread recipe, I can honestly say that the difference is barely noticeable. A shortbread recipe with a tougher dough or calling for more kneading may NEED rice flour in order to achieve the right delicate texture. This recipe does not need rice flour.
Comparison of different methods
There’s a few different ways to make shortbread cookies:
food processor – the fastest method. Blitz butter, flour and sugar, pat into pan and bake. This yields a shortbread with signature crumby texture, but the surface is quite rough, as pictured below. People who like very crumbly shortbread and do not mind about the rough surface use this technique;
rubber COLD butter in with fingers – this yields almost the same result as using a food processor ie very crumbly shortbread, rough surface
creamed SOFTENED butter using a beater or wooden spoon – this is the method I use. Still a beautifully delicate, crumbly shortbread, but the surface is smoother so it looks like the shortbread cookies that we all know and love!
I use the creamed butter method rather than rubbing in cold butter in this Shortbread Cookie recipe. Smoother surface, with the perfect delicate crumbly texture.
Homemade shortbread cookies trumps Walkers!!
I purchased a packet of Walker’s shortbread cookies so I could compare them directly to this homemade Shortbread Cookie recipe.
Homemade are way more tender – no matter which method you use, with or without rice flour. The crumble is softer when you bite into it, they are more buttery.
I truly believe that Shortbread Cookies are one of the iconic cookies in this world. To think that all you need is butter, flour and sugar to make such a delectable treat is just amazing, isn’t it?
The weekend is here. I just know you’ve been good all week. You deserve a treat. Go on! 🙂 – Nagi xx
For Cookie Monsters 🙋🏻♀️
And more 3 Ingredient Desserts!
1 ingredient Dulce de Leche – Slow Cooker Caramel
Classic Scones – and faster Lemonade Scones – both 3 ingredients!
Watch how to make it
Shortbread Cookie recipe video! Note the part at the end re: the cookie being crumbled. This is how it should be! And PS clearly these are not my hands in this video. I had assistance!
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Shortbread Cookies
Ingredients
- 250g / 8 oz salted butter, softened (2 x US sticks, 1 cup) (or unsalted + ¼ tsp salt)
- 3/4 cup (90g) icing sugar (powdered sugar) (Note 2)
- 2 cups (300g) plain / all purpose flour
Instructions
- Preheat oven to 160C/325F (standard) or 150C/300F (fan forced / convection).
- Butter and line a 31.5 x 23.5 cm / 9 x 13″ pan with baking paper with overhang.
- Beat butter until smooth (or use very soft butter and a wooden spoon). Add icing sugar and beat until combined.
- Add half the flour and beat until mostly combined – it will resemble wet sand. Then beat in the remainder. Use your hands to bring it together into a smooth ball of dough – knead lightly if required.
- Roughly press down into a rectangle shape, then transfer into the pan. Press into the pan. Optional: Roll over the top using a small rolling pin or glass (that’s what I used) for a smooth surface. Don’t press down too hard – it makes the cookies firmer
- Bake for 20 minutes until edges are very light golden and most of the surface is still pale gold.
- Remove from the oven. Working quickly, cut into desired shape (I do 8 x 3 bars, like Walker’s shortbread biscuits) and prick all over with a fork (optional).
- Return to the oven for 8 minutes or until the surface is light golden – not browned. Turn the oven off, crack it open ajar, then leave to cool for at least 1 hour in the oven.
- Remove from the oven, use paper overhang to remove the biscuits from the pan. Cool fully on rack. Serve with tea!!
Recipe Notes:
* Food processor: place all the flour, sugar and butter in a food processor. Pulse 20 times, then whizz on high for 25 seconds until it forms breadcrumbs. Turn out onto work surface and proceed with recipe;
* Rubbing with fingers: Place all the flour and sugar in a bowl, then add butter. Use fingertips to rub butter into flour until it forms breadcrumbs (see video for how it should look). Turn out onto work surface and proceed with recipe. 4. HOT WEATHER WARNING! If it is super hot where you are and/or you have very hot hands with the butter rubbing method, press the dough into the pan then refrigerate for 20 minutes or until chilled. 5. PRECUTTING: To cut out into shapes before baking, it is best to add 2 tbsp flour to make a dough that won’t spread as much when baking. Then roll out into 1 cm / 2/5” thickness and cut into desired shape, place on a baking paper lined tray and refrigerate for 30 minutes. Preheat oven to 150C/300F (fan forced) or 170C/340F (standard) then bake for 15 minutes until the edges are just starting to the brown but the surface is still a pale gold. 6. METHOD NOTES:
- Partial cook before cutting and pricking (if you do when fully raw, the cuts/pricks disappear when baked);
- Cutting cooked biscuit has tendency to crack surface a bit – not as neat;
- Leave the shortbread in the oven to cool. This is a tip I picked up from Cooks’ Illustrated – it allows the biscuit to finish cooking without the surface browning (shortbread cookies should be very pale).
Nutrition Information:
Originally published August 2017, updated March 2019 with steps photos and some housekeeping matters. No change to recipe – perfect as is!
Life of Dozer
We had a beautiful sunrise earlier this week. I didn’t get a single photo of it. But I got plenty of Dozer checking it out!!!
I could not smooth out top as dough was sticky, it melted smooth when baking. I cut as indicated, but it was not easy. Edges crumbled. Still cooling in oven, smells good. I’m afraid shortbread will be too crumbly, hope not. 😊
Shortbread is supposed to be crumbly! Sounds like you nailed it Susan! N x
OMG, soooo good! I can’t believe how quick and easy this was. Sadly enough, I spent most of my time trying to get my parchment paper into a proper rectangle…haha. Hubby kept on eating it, and I kept on scolding him, because it’s supposed to be for gifting. Thanks again for another winner Nagi!
I cannot eat flour (gluten). Can I use all rice flour for your recipe?
Thanks for a simple but reliable recipe! Having made many of your dishes – I now trust your recipes blindly. Thanks for all the hard work!
Great Basic Recipe! I used only 1/2 cup of sugar, added 1/2 cup baking chocolate and used four cups of flour, I like a bittersweet cookie with a low sugar to flour content. This yielded delicious results.
I absolutely love your recipes!!You look so sweet. Your recipes and instructions are the best but I agree the advertisements are very annoying. Do you have a cookbook?
I would like to make these for Christmas. Should I cut them into shapes before baking them? Does this mean that I would skip the parbake and prick step?
I just made them into Christmas shapes and it worked! I did put the dough flat in the fridge for 20 mins then roll and shape. Baked it for 15 mins and it’s nice buttery and crispy!
Hi Nagi, I plan to make this delicious shortbread, as well as your gingerbread men and iced sugar cookies, for Christmas gifts this year as, like many, I can’t afford to buy gifts this year.
I’m sure that my family and friends will appreciate receiving cookies made with my love, but I’m hoping that you might be able to suggest how I can ensure that they’ll still taste great for as long as possible please?
Even if, for example, I don’t make them until Christmas Eve, that would mean the shortbread would need to be all eaten by Boxing Day if they only stay fresh in the fridge for three days. So is there anything that I could do to extend the shelf life of my gifts?
Many thanks
Hi Lorraine, the only way to prolong shelf life is to freeze here 🙂 N x
Thanks Nagi, I appreciate all the hard work that goes into your recipes. Oh, and congrats on the magazine! 😃
Thanks again for a great recipe! If I need to cook something I always head to your recipes.
Amazing recipes, thank you.
I made two batches of these! One original and one with orange zest. So so good. Thank you Nagi ❤️
Do you ever use cultured butter in this recipe?
I haven’t Laura! N x
Hi Nagi. Can you please clarify point 5 – pre cut. It says to add 2tbsp flour – should this be a specific flour?
Hi Lucy – just all purpose flour, the same used in the recipe. N x
Hi Nagi, can you suggest a way to decorate these to make them for a Christmas hamper? Using dark chocolate or anything really? Thanks x
I love your recipe.
A fantastic recipe for the upcoming Christmas season. A note on rice flour-by adding coarse rice flour you achieve a slightly sandy texture that is rather delightful. Cultured butter is a fab addition too.
Such an easy recipe ! I forgot the salt and just sprinkled Himalayan pink salt on top of the unbaked shortbread. Turned out excellent !
Perfect Suzanne!! N x
Nagi, I love your recipes. They come out perfect every single time.
I’m writing to tell you,in case you are not aware, that advertisements are so annoying that It’s getting to where it’s nearly impossible to use your recipe while cooking. The constant flashing, popping and and out of the ads are just too much. It happens on the sidebar of the screen and also in the middle of recipes, The flashing in and out is constant, with some flashy changes every 2-3 seconds! This is making it difficult and irritating to read. Is it possible that you go to your website and see it for yourself?
As far as the ads go, if you have an app like paprika, you can easily download the recipe and see it without ads. They are a necessary evil though.
Hi Susan,
Thanks so much for bringing that to my attention! Yes, the ads are how I make income from this website. A necessary evil! My long term goal is to reduce and hopefully eventually get rid of them altogether. As for how they are impacting the view ability though, I am very particular about this so thank you for bringing it to my attention, I will report it. The ad management company I use is pretty good at controlling ads but sometimes the odd obnoxious one slips through I’m afraid!
Thank you again for letting me know – N x
Brilliant recipe. Just what I have been looking for. Quick and easy. Light and crispy. Thank you.
Hello! I’m wondering if you think there’s a way I could make a festive twist on these for Christmas? 🙂
Plain shortbread is traditionally considered festive. You could possibly add a little orange zest and cinnamon to the mix and cut them into stars prior to baking!
Hi Nagi,
Again another great receipe. Very light and tasty.