Buttery Shortbread

Serves: Makes 12 cookies

Difficulty: Easy

A classic shortbread recipe, perfect for making your own by adding your own additions. I like to add lemon zest and cinnamon into the dough but you can add anything you like.


  • 100g unsalted butter, at room temperature
  • 55g caster sugar, plus a little extra for sprinkling
  • 100g plain flour
  • 55g rice flour
  • 1/2 teaspoon cinnamon powder (optional)
  • zest of 1/2 lemon (optional)


1. Line a 20cm x 20cm baking tin with parchment paper.

2. Cream the butter and sugar together before sifting over the plain flour and rice flour.

3. Add the cinnamon powder and lemon zest (if using).

4. Mix well until there are no traces of flour left.

5. Transfer to the lined baking tin and press down until flat and smooth on top.

6. Prick the top with a fork and pop in the fridge to chill down while you preheat the oven to 170°C/350°F/gas 4.

7. Remove the shortbread from the fridge and sprinkle with a little sugar. Bake for 20 minutes until light and sandy in colour.

8. Remove from the oven and score into long pieces. Allow the shortbread to cool in the tin for 5 mins before transferring to a wire rack to cool completely.

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