Are you a shortbread fan?

A piece of shortbread and a good cappuccino make for an excellent breakfast… or afternoon snack! And this recipe is so easy it can be done by all levels of bakers.


  • 125 grams Butter (9 tablespoons)
  • 55 grams Castor Sugar (4 1/2 tablespoons)
  • 180 grams Flour (1 1/2 cups)
  • 1/8 teaspoon Salt

Measure for caster sugar and butter into your electric mixer. Mix on high, scraping the sides as you go, until the mixture is well blended. Scrape sides again before adding your flour and salt.

Mix your flour and salt together in a small bowl. Add the flour slowly to your butter-sugar mixture. Mix until the ingredients are blended. You can finish mixing by kneading the dough out onto a silicone mat.

Next roll the dough out into a rectangle shape (approximately 1/3-1/2 inch thick).

You can then slice your dough into rectangle fingers, cook it as one slab and cut it afterwards or use cookie cutters to make shapes. Any of these versions will work just fine!

Chill in the refrigerator for 30 minutes before cooking. Preheat the oven before you remove the dough from the fridge.

Bake in the oven at 375° F (190° C) until pale golden brown. Set aside to cool on a wire rack.

They are also delicious with mini chocolate chips mixed into the dough!

Just mix the dough normally, and then right before you roll it out on your mat gently stir in 1/3-1/2 cup of mini chocolate chips.

That’s it! Enjoy and happy baking!

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