Traditional shortbread


Preparation time:

15 minutes

Cooking time:

25 to 30 minutes




300g plain flour
¼ tsp salt
100g caster sugar
250g unsalted butter, cubed and softened
1 tbsp icing sugar, extra



1. Preheat oven on Top and bottom heat 140°C. Line the enamel trays with baking paper.
2. Cream the butter and sugar together then add the salt. Slowly work in the flour till a dough is formed.
3. Roll out the dough between two sheets of lightly floured baking paper until approximately 1/3 cm thick.
4. Using the desired cutter, stamp out the rounds and lift them onto the lined baking trays with a small palette knife.
5. Place both trays in the centre of the oven and bake for 25 to 30 minutes or until pale golden brown.
6. Cool on a wire rack and dust with icing sugar. Store in an airtight container for around 10 days