Shortbread Recipe

As promised in my last post, here is my recipe from my book:


A lovely soft crumbly recipe great with a cup of tea!

4oz / 115g Margarine

2oz / 55g Icing Sugar

4oz / 115g Plain Flour

2oz / 55g Corn Flour


White sugar to sprinkle

on top once cooked

  1. Preheat the oven to 170°C;
  2. Grease, base line, then grease again two 5½” round tins;
  3. Mix together the butter and half of the sugar;
  4. Mix in the flour and corn flour and the rest of the sugar;
  5. Press the mixture into the tins, and flatten them with a knife;
  6. You can go round the outside edge with a fork and cut a few patterns into the top either with biscuit cutters or with the fork (see figure 1);
  7. Bake for 40 minutes, or until the shortbread looks cooked (it will change from kind of shiny to matte finish!);
  8. Cut into pieces whilst warm and sprinkle with sugar then leave them to cool in the tin.
  9. Put the kettle on for a cuppa, then you are ready!


Figure 1.

Oven 170°C / 335°F / GM 3

2 x 5½” / 14cm Round tins

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