Equipment
* optional
Ingredients
Shortbread Dough
- 225 g unsalted butter, softened to room temperature
- 100 g caster sugar
- 225 g plain flour
- 100 g cornflour
- 2 g salt
Finishing
- 15 g caster sugar
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 136 kcal
- Protein
- 1 g
- Carbohydrates
- 16 g
- Fat
- 8 g
- Fiber
- 0 g
- Sugar
- 5 g
- Sodium
- 34 mg
- Saturated Fat
- 5 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 20 mg
- Potassium
- 13 mg
- Calcium
- 4 mg
- Iron
- 0.1 mg
- Magnesium
- 2 mg
- Phosphorus
- 13 mg
- Zinc
- 0.1 mg
- Vitamin A
- 64 mcg
- Vitamin E
- 0.2 mg
- Vitamin K
- 1 mcg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.01 mg
- Niacin
- 0.1 mg
- Folate
- 3 mcg
- Water
- 3 g
Sources: USDA FoodData Central
Method
Preheat the oven to 160°C/320°F. Line the base and sides of a 20cm square baking tin with parchment paper, leaving an overhang to easily lift the shortbread out later.
In a large mixing bowl, cream the softened butter and caster sugar together until pale, light, and fluffy.
Sift the plain flour, cornflour, and salt into the butter mixture.
Using a wooden spoon or your hands, gently mix the dry ingredients into the butter until the mixture resembles coarse breadcrumbs, then lightly knead just until it comes together into a cohesive dough. Do not overwork.
Transfer the dough to the prepared baking tin. Press it out evenly into the corners, smoothing the surface with the back of a spoon. Prick the surface all over with a fork in a uniform pattern.
Place the tin in the refrigerator to chill for 30 minutes. This relaxes any developed gluten and firms the butter, preventing the shortbread from shrinking or turning greasy in the oven.
Bake in the center of the preheated oven at 160°C/320°F for 30 to 35 minutes. The shortbread should be very pale golden, not browned.
Remove from the oven. While still hot, immediately score the surface into 24 fingers or rectangular pieces using a sharp knife, cutting about halfway through the dough. Dust evenly with the extra caster sugar.
Leave the shortbread to cool completely in the tin. Once entirely cold, carefully lift it out using the parchment overhang and snap or cut along the scored lines.
Chef's Notes
- Using a blend of standard wheat flour and cornflour reduces the overall gluten content, producing the iconic sandy, melting texture that defines authentic shortbread.
- Because this recipe relies heavily on only a few ingredients, investing in a high-quality, cultured European butter (minimum 82% butterfat) will exponentially elevate the final flavor.
- Docking the dough with a fork is not merely decorative; it allows trapped steam to escape during baking, ensuring a flat, uniform surface.
- Temperature control is vital. Baking at a lower temperature ensures the biscuit dries out and cooks all the way through without taking on the dark caramelization associated with standard cookies.
Storage
Refrigerator: 2 weeks — Store in an airtight container to prevent absorbing fridge odors.
Freezer: 3 months — Freeze baked shortbread in airtight bags, or freeze the raw dough block wrapped tightly in cling film.
Troubleshooting
Shortbread is tough and hard rather than crumbly
Cause: Overworking the dough, which developed too much gluten in the wheat flour
Fix: Cannot be fixed
Prevention: Mix the flour in gently and stop the moment it forms a cohesive dough
Shortbread shatters or crumbles into a mess when cut
Cause: Attempting to slice the baked block when it is completely cold without prior scoring
Fix: Crumble the broken pieces over ice cream, yogurt, or fruit crumbles
Prevention: Always score the lines deeply while the shortbread is hot directly from the oven
Greasy texture or dense center
Cause: Butter melted too quickly before the flour could set, usually from skipping the chilling step
Fix: Cannot be fixed
Prevention: Chill the shaped dough for at least 30 minutes prior to baking
Cultural Context
Shortbread is a historic Scottish biscuit that evolved from medieval biscuit bread. Its modern form is often attributed to the royal court of Mary, Queen of Scots in the 16th century. The culinary term 'short' refers to a crumbly, tender texture achieved by a high proportion of fat to flour, which actively inhibits long gluten strands from forming. Originally an expensive luxury reserved for grand occasions like weddings and Hogmanay (the Scottish New Year), it is now a globally beloved staple of afternoon tea.
