Basic shortbread recipe.

03 January, 2013. Tagged as Interesting Things.

This is my favourite shortbread recipe. I keep misplacing it in meatspace so I’m sticking it online. I originally sourced it from a different website which I’ve since forgotten, having made minor adjustments to it to suit my needs. This dough, when not overmixed, is very short eating and isn’t too sweet. When rolled thick it is durable enough to use to make shortbread art, which I have to show you guys one time.

Weight (grams) Ingredient
250 Butter
100 Caster sugar
300 Plain flour (not self-raising)
90 Rice flour (use ~50g if using cornflour)

Blend butter and caster sugar until sugar is dissolved. Add flour and mix as little as necessary to clear the dough. It should look like this when you stop mixing.

It shouldn’t be a smooth, well-mixed dough. It should be clumpy and rough. Some patches of unblended flour are okay too.

Bake until done at whatever temperature is appropriate for your needs. Lower temps (150°C) give you a stronger cookie, higher temps (180°C) gives you a cookie that is softer in the middle.