- Dish type
- Biscuits and cookies
A traditional shortbread recipe. Try adding 2 tablespoons currants or chocolate chips.
17 people made this
- 110g (4 oz) butter
- 55g (2 oz) caster sugar
- 110g (4 oz) plain flour
- 55g (2 oz) rice flour
- 2 tablespoons caster sugar
MethodPrep:15min ›Cook:40min ›Ready in:55min
- Preheat the oven to 170 C / Gas mark 3.
- In a bowl, beat the butter until soft, add the sugar, beat until pale and creamy. Sift in flours, work to a smooth paste. Chill for 15 minutes.
- Place a 15cm (6 in) flan ring on a baking tray. Press shortbread dough into the ring to form a neat circle. Remove flan ring, and flatten dough slightly with a rolling pin. Crimp edges and prick the dough slightly with a fork. Mark into 6 to 8 wedges and sprinkle with caster sugar.
- Bake for 40 minutes in the preheated oven until a pale biscuit colour. Remove from the oven, cool for 2 minutes on the tray before transferring to a wire rack to cool completely. Store in airtight container.
Reviews & ratingsAverage global rating:(1)
Reviews in English (2)
Took shortcuts.i rolled the dough into a long sausage shape, rolled it in brown sugar and cut into discs. top the round biscuits with more brown sugar before before baking-12 Sep 2010
nice easy tasty biscuits-12 Sep 2010
Gurabii Shortbread Cookies
Gurabii Shortbread Cookies are crumbly delicious cookies made with a few simple ingredients and a splash of whiskey. These cookies are perfect for Christmas or for serving after dinner with coffee and tea.
If you love these shortbread cookies be sure to also try my Hazelnut Shortbread Cookies.
For Cookies (makes 20)
- 1 cup Salted Butter softened
- 3/4 cup Powdered Sugar
- 2 teaspoons Vanilla
- pinch of Salt
- 2 cups All Purpose Flour
For Wedges (makes 16)
- 3/4 cup Salted Butter softened
- 1/2 cup Powdered Sugar
- 1 & 1/2 teaspoons Vanilla
- pinch of Salt
- 1 & 1/2 cups All Purpose Flour
Please note that you only want to beat in the flour until the dough is beginning to come together. It will still look fairly crumbly (see video below). If you beat it as long as you would a normal cookie dough, the finished shortbread will not be tender. Also, please note that the ingredient amounts are slightly different for wedges than they are for cookies. Finally, please don’t tell me this recipe has too much butter in it. Yep, that’s a lot of butter, and that’s what makes shortbread taste amazing!
Reviews ( 21 )
The recipe was easy and delicious. However due to comments,I cut the flour to 2 cups. My family loved the cookies. Just the right amount of lemon flavor. BJ
These turned out great, following the modified instructions above. We sprinkled some with turbinado sugar and dipped the rest in dark chocolate. They were a hit both ways. We really like the dense, rich flavor of shortbread, and living in Florida, I love to use our fresh winter citrus. Win all around.
Worst recipe ever! Don't waste your time or ingredients. I was not able to slice cookies because they were so crumbly. I threw it all away.
Untraditionally, maybe add an egg? This resipe is identical to my treasured recipe for Spritz, with the use of almond flavoring instead of vanilla and lemon, and with one egg for the exact same amount of butter and flour.
Horrible, had to throw the batter out! Don't waste your time. Try an old reliable shortbread recipe, add lemon zest and walnuts. Total waste of time. Why bother with a recipe that requires so much trial and error to "FIX". Dough was impossible to stick together before and after fridge. Just finished cleaning up and throwing out the dough. BIG Disappointment RS - all they do is fall to crumbs. On 12/1/13 they say they tweaked the recipe after all the bad comments - well guess what - it is still the same on 12/20? Hello!
Impossible to cut without it falling apart. Waste of my time and money, since I had to stop and purchase cookies to bring to the party.
As others have stated, this recipe is definitely off with the flour and butter amounts. I ended up throwing away what I was able to cut off of the log and still keep it's shape. If the flour amount is correct, maybe you should show it as professional bakers would, by weight and not by volume. I still think the amounts will be off.
The flour to butter ratio is off. Add another half cup (1 stick)of butter. Most shortbread recipes have roughly a half cup of butter per cup of flour. It'll hold its shape and make a very tender crumbed cookie. No finesse or flour technique required.
Even using the flour technique below this recipe did not work. The dough could be compressed in the palm of my hand when made but after refrigerating it was very crumbly and almost impossible to slide. Have used other RS recipes which worked well - perhaps this one requires too much finesse. Very disappointing. Baker beware!
Very disappointing. It was so crumbly it fell apart when being cut and was almost impossible to transfer to the cookie sheet. I baked them anyway and they have a nice flavor but are cracked, and unappealing to look at.. not for the Christmas cookie tray:(
I thought this was everything a shortbread should be.I didn't use quite three cups of flour.After I creamed the butter & sugar in my stand mixer I just added the flour slowly til it looked right.Put it on parchment and rolled it into a log shape with the parchment. I chilled it in the fridge overnite and I also sliced it a little thinner.Watch the baking time if you slice thinner.I'm going to try it with different flavors.
I still found this to be dry! They didn't look pretty but tasted great.
Thanks everyone for the heads-up. We've retested the recipe in the RS kitchen and tweaked the recipe slightly. You do need 3 cups of flour but you should measure it by spooning the flour into your measuring cup (don't tamp it down). Then use the edge of a knife to slide off and level any excess. (If you scoop the flour with your measuring cup from the bag it'll become compacted and you'll get too much.) When you add the flour you should mix until it is just incorporated. The dough will be crumbly but will come together when you squeeze it with your hands. Our web team will be incorporating these changes shortly. Happy baking!
How to Keep the Holidays Simple
Don't be ashamed. Start early! The holiday season is so fun to enjoy, but it is difficult to enjoy if you are trying to pack everything in from Thanksgiving to Christmas. Those are only four weeks and sometimes, they just aren't enough time! So start early. I am not ashamed that we visited the local candy shop where you can watch candy canes being made before Thanksgiving. Going there is a fun tradition, and so this year we decided to fit it in early! We had so much fun, weren't stressed and guess what? I think it was even a little less busy than normal! So it was such a fun experience and by starting early, we have more time to enjoy the things we do and savor them instead of just trying to rush through our to-do list.
We also put our Christmas tree up before Thanksgiving too! I will talk more about this in a minute. But it was up and ready before turkey day and boy was it so nice to be able to do something ELSE the day after Thanksgiving instead of obligatorily putting up a Christmas tree! We put it up when we wanted to, we weren't rushed, and everyone loves having it up.
Don't Do It All
Don't do it all. Just. Don't. Turn your want-to-do list, into a favorite-things-to-do list. Don't see lights at ALL the places, pick one or two places and then spend the time to enjoy them! Don't visit all the holiday events, pick one or two favorite ones and then save the rest for another year.
Speaking of not doing it all, you want to know what I did NOT do this year? I did NOT decorate my Christmas Tree. Nope. I didn't. My kids did. My kids really love to decorate it, so this year, we let them just do it! No, my ornaments aren't spaced evenly and no my tree does not match in the way I like it to match. My tree is far from "picture perfect" but my children had so much fun and they love looking at the tree that they decorated all by themselves, so it is perfect for us!
Oh, and remember that if you don't LOVE it, don't do it!
Simplify the Shopping
This might mean different things to different people. For me it means a couple of things. First of all, we have simplified Christmas gifts in our family a LOT. A lot. One day I will tell you all about it. But basically, the result is that I am almost always done with my very limited Christmas shopping around Halloween, my kids never have too much stuff, and there is no after-Christmas-stuff-hangover in our home. We do still manage to create a lot of good memories without all the stuff though!
For me, this also means going to as few stores as possible. This time of year there is more traffic and stores can get a bit nuts. I can keep a little more sanity by simplifying my shopping list and heading to fewer stores. I take advantage of my local grocery pick up service to save time, and I try to consolidate my other trips into as few as possible. This saves time and money and helps the holidays be less hectic.
I actually got almost everything I am sharing with you today from IKEA! Yup! It is true. (I did need to get some groceries for my shortbread cookies, but all my other decor, and gift giving ideas are simple, beautiful and from ONE STORE: IKEA. Amazing right? I actually love all of the beautiful holiday items from IKEA and so it it really easy to create lovely holiday decor from one place with a little creativity. IKEA helped me get everything done, stay sane and have time to make memories with my family!
Holiday Gift Giving Idea : Shortbread Cookie Recipe
Holiday gift giving is one tradition that we love so much! Every year we come up with a different idea to buy, make, create and give to friends and neighbors. This year we thought it would be fun to make shortbread cookies, wrap them up in beautiful tins, and deliver them to friends and neighbors. Shortbread cookies are easy to make. And they are really fun to deliver! But the best part, is that we can make these together as a family. Spending this time together to make these cookies and package them up is a wonderful way to make memories together as a family, while creating a cost effective, homemade Christmas gift! These cookies are divine. melt in your mouth delicious! But they are also fairly quick and easy to put together and they are definitely something that your kids can help you with.
This is my Easy Shortbread Cookie Recipe that we used to make these delicious cookies:
Butter, flour, sugar and a little bit of salt. There’s not much that’s simpler than a shortbread. But for those of us who love to bake, it’s the perfect kind of recipe. Despite being made from a limited number of inexpensive ingredients, the dough can be transformed into a seemingly endless number of variations. It’s also ridiculously easy to make.
It’s the purity of the flavors that makes shortbread so wonderful. There are no leaveners such as baking soda or baking powder to give it off flavors. There’s not even any vanilla extract. You can really taste even minor changes made to the recipe, whether it’s experimenting with different sugars and flours or sprinkling a little of this and that into the dough.
The earliest shortbreads were lighter on the butter than ones made today and often included ground oats, the staple grain in 16th century Scotland, rather than wheat flour. Modern recipes typically have more sugar. When combined with a generous amount of butter, this gives you the “short” (as in crumbly) namesake texture.
Shortbread is one of those recipes that is so easy you’re sure you’ve forgotten something when you close the oven door.
All you really need to remember is to place the butter in a bowl to soften at room temperature for two hours before you want to make the cookies. It should be completely softened, though not melted. And be sure to beat in the sugar and salt until just combined (overwhipping incorporates air into the dough, which can cause the shortbread to buckle as it bakes). Quickly blend in the flour, and that’s it.
Next, decide what shape cookie you want. A round cake pan will lightly steam the dough, yielding a slightly chewier, wedge-shaped shortbread dough that’s shaped on a baking sheet gives you classic crispy rectangles. Press the dough into the cake pan or roll it out into a rectangle. You’ll need to prick it all over with a fork to release steam while baking.
For the easiest variations, follow the basic recipe and fold in chopped candied ginger, dried cherries, toasted nuts or whatever you like just before baking. Add a tablespoon of fresh rosemary or thyme for a savory-sweet touch. Cut the amount down to a teaspoon if you’re using dried herbs or spices. Cracked pepper or cinnamon shortbreads are nice alternatives to the typical afternoon caffeine-break cookie. How about Chinese five-spice powder?
When butter is the main ingredient, splurging on artisan varieties seems like a good idea. But everyday unsalted butter works great, and it’s inexpensive enough for guilt-free experimenting. For a more complex, nutty flavor, try brown butter shortbread. Cook the butter over medium heat until it turns a dark amber color, but be careful not to burn it. You could strain out the brown bits if you don’t want little specks in your shortbread, but I like to leave them in for the added flavor. Chill the butter for an hour until it is firm enough to cream and follow your basic recipe as usual.
Flour will alter texture more than the flavor. Everyday all-purpose flour is best for that crispy-crumbly classic shortbread. You can also substitute three-fourths cup of whole-wheat flour for the same amount of all-purpose. The coarser texture of wheat flour, not always a good marriage with delicate pastries, works well because it complements shortbread’s already solid structure. Slather with jam, and breakfast is served.
For a really tender crumb, try substituting a small amount of rice flour for the all-purpose. The lower gluten content gives you a delicate texture, but half a cup is plenty. Add more and you’ll taste a slight graininess.
My favorite flour substitution is regular rolled oats that I’ve ground into a fine powder. The only trick is chilling the dough -- this one is shaped into logs like a sugar cookie -- for several hours before slicing it into rounds. The dough is stickier than most, but it’s sliced so thin you don’t need to prick the cookies to release the steam. It has quite a powerful buttery, toasted oat flavor for such a simple, delicate little cookie.
Sugar affects both flavor and texture, so it’s particularly fun to experiment with. Substitute light brown sugar for the granulated and the shortbread gets all caramel-y and slightly chewy from the molasses in the sugar. It’s hard not to take another bite just to make sure there’s nothing else in there but brown sugar.
With powdered sugar, you’ll get a delicate melt-in-your-mouth cookie. Increase the amount of sugar in the recipe by 25% to get the same sweetness because, ounce for ounce, powdered sugar is not as dense as granulated sugar.
Another option is to use the same quantity of powdered sugar as you would granulated and bake part of the powdered sugar dough in a square cake pan. Roll out what’s left and place it on a baking sheet. When the shortbread in the cake pan is cool, spread a really good, full-flavored honey all over the top. Crumble the remaining shortbread and sprinkle it over the honey with a dusting of cinnamon-laced powdered sugar.
How to Freeze Shortbread Cookies
One of the thing I like about shortbread cookie is it freezes well. To freeze the shortbread cookie, you have two options to do this.
- Slice & Freeze: Slice into the size and shape that you like then arrange it in a pan lined with parchment paper. Store in the refrigerator for at least 1 hour or until solid hard and no longer sticky. Transfer in a ziplock bag and freeze up to 2 – 3 months.
- Shape as a Log & Freeze: Shape the Shortbread Doug into a log shape and tightly wrapped with plastic wrap. Store in a ziplock bag and freeze uo to 2 -3 months. Thaw for about an hour before slicing and baking.
Petticoat Tails Shortbread Recipe
This petticoat tails shortbread recipe uses just three ingredients and the traditional method of baking the shortbread in a round and cutting it into individual slice afterwards.
- 300g Plain Flour (2 Cups)
- 200g-225g Butter (1 Cup)
- 100g Caster Sugar (1/2 Cup)
- Pinch of salt (optional)
- Place the butter in a large bowl and mix until just creamed but not fluffy
- Add in the sugar and pinch of salt (optional) and mix until just combined
- Add the flour and mix slowly until clumps are just formed
- Use your hands to gently fold the mixture into a ball, taking care to work the dough as little as possible
- Tip onto your benchtop and use a rolling pin to help roughly shape it into the size of your tin (see recipe notes)
- Press into the tin, cut into 8 slices and create a design on top with your fingers and a fork/toothpick if you like
- Chill for at least 30 minutes in the fridge, preferably one hour
- Bake at 160C or 325F in a pre-heated fan assisted oven for 45-60 minutes, depending on the size of the tin. The shortbread should be lightly browned when done.
- Remove from the oven and run a knife along the previous cuts while it's still hot. Remove the edge of the springform tin and allow to cool before removing from the bottom.
The amount of butter needed depends on the quality and how much you handle the mixture. Start with approximately 200 grams but if the mixture seems dry you may need to add a little more. It's easiest to do this by creaming 225 grams and then removing a little to set aside in case you need it.
We like our shortbread with salted butter to add a little bite but this is optional.
For shortbread petticoat tails a round tin is preferable. Use an 8-inch tin for 1-inch thick shortbread or a 9-inch tin for a slightly thinner biscuit. If you don't have a round tin you can use square and cut into squares. A springform tin is best because this allows you to remove the sides and then carefully take the shortbread off the bottom of the tin piece by piece.
Take care not to mix or handle the dough too much at any point and chill for at least 30 minutes before baking to avoid the dough spreading during the baking process.
The nutritional data in this recipe is provided by a third party and these values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed.
Simple + delicious shortbread recipe w/chocolate drizzle
Every year for Christmas my dad asks for a tin of Walker’s Shortbread. He loves it, and I don’t think it would feel like Christmas without it. A few years ago I realized that my dad’s shortbread is just about the only cookie we buy (as opposed to make) in our family and I decided it was time to try making my own – I figured it couldn’t be too hard, right?
And it’s not! Just a few ingredients get mixed up by hand and pressed into a round cake pan then turned out onto a cookie sheet. Half an hour later you have crisp, buttery shortbread that just gets better over the next few days (the flavor gets better and better for about 48 hours after baking). It’s delicious, but simple enough that the kids can help make it (older kids could make this on their own). So now when my dad comes to visit the boys and I make a batch of shortbread just for him…although the boys have a tough time not stealing at least one piece…
Simple + Delicious Shortbread Recipe
Soften butter and add all other ingredients EXCEPT granulated sugar, mixing together by hand with a beater or fork until crumbly (see steph-by-step photos below). Dump crumbs onto counter or piece of wax paper and gently work them together using kneading motion until ball of dough forms. Press into 8 or 9 inch circular cake pan that has been lined with wax paper. Press until smooth, then turn out onto a cookie sheet. Pull off wax paper and gently smooth with a rolling pin if needed. Prick with fork then sprinkle top with 2 tablespoons granulated sugar. Bake in 350 degree oven for 30-35 minutes or until edges start to brown (a little less time if using a 9 inch cake pan, a little more for an 8 inch – I actually baked mine 28 minutes and it was perfect). Remove from oven and use a long sharp knife to cut into slices immediately. Let cook completely on cookie sheet.
Here’s how it will look when you begin stirring it together:
And here it’s formed into a ball:
Turn out onto cookie sheet:
Use fork to prick holes in a design:
Bake until edges are browning:
I generally undercook baked goods, but you DO NOT want to undercook shortbread. If you do, it will end up heavy and kind of smooshed in the middle, instead of light and crisp and perfectly crumb-like. If it’s cooked correctly, once it’s sliced it will have the same look and texture all the way through, like this:
If you slice it and can see a darker area in the middle, that means it was a little underdone and you should add a few more minutes next time.
Now, shortbread’s pretty darn awesome all by itself, but being me, I always feel like it could use a bit of chocolate. I melted milk chocolate chips in the microwave (stir every 30 seconds to be sure it doesn’t burn) and then placed the melted chocolate in a sandwich baggie. I snipped off one of the corners and used it to drizzle chocolate across the top.
I left some pieces plain, for the shortbread purists, drizzled others with chocolate, and spread an even thicker layer of chocolate on that last few. The pieces with the drizzle were my favorite, along with a mug of hot cocoa. Simple and delicious.
The Best Keto Shortbread Cookies Recipe
- 3/4 cup salted butter, softened
- 3/4 cup powdered monkfruit erythritol sweetener (For this recipe I actually love using 6 tbsp Swerve and 2 tbsp Truvia as well)
- 1 1/4 tsp vanilla extract
- 1/4 tsp almond extract
- 1 1/2 cups almond flour, 168g
- 1/2 cup coconut flour, 56g
- 1 tbsp arrowroot starch, 8g (or cornstarch is OK if you don't have it)
- 1/2 tsp xanthan gum
- 1/8 tsp baking powder
- 1/8 tsp salt (1/4 tsp if using unsalted butter)
- Pre-heat oven to 325*F.
- In a large bowl, beat together your butter and sweetener until light and fluffy. Add your extracts and beat once more until combined.
- In another bowl, whisk together all of your dry ingredients including almond flour, coconut flour, arrowroot starch, xanthan gum and salt.
- Pour the dry ingredients into the wet and stir well until the dough becomes thick and everything is incorporated together.
- Form your dough into a circle and then roll out between two sheets of parchment paper to the thickness you want your cookies (they won't change in much in the oven).
- Using a sharp knife or pizza cutter, cut the edges of the dough to form an even rectangle then cut smaller rectangles from the large one. (I cut my rectangles about 2 1/2 inches in length and 1 1/4 inches in width).
- Re-roll any dough scraps and repeat the process until all of the dough is used up. Place the formed rectangles on parchment-lined baking sheets and gently poke holes twice in each shortbread cookie using a fork.
- Bake the cookies for 10-12min or until they are just very lightly browned around the edges.
- Cool the cookies completely on their baking sheets before attempting to lift them. Enjoy The Best Keto Shortbread Cookies!
*You can store these on the counter in an airtight container between layers of wax or parchment paper for up to 5 days OR place them in the freezer to keep them longer*.
Nutrition For 1 Cookie: 140 calories | 13.4g fat | 1.5g NET carbs | 2.1g fibre