Shortbread Stack

I think shortbread might be my favourite biscuit. I get cross when I go to work conferences and there isn’t any shortbread. It’s simple but delicious and keeps for ages in an airtight container. If you botch them, keep them to use in a cheesecake base or for a fridge cake like tiffin or caramel shortbread. (If you have any leftover clotted cream, you can subscribe some of the butter for it.)

Pre-heat your oven to 150C.

300g plain flour

200g room temperature butter or vegan Stork baking block

100g caster sugar

1. Mix butter and sugar together. You can do this with a wooden spoon but it’s much easier with a stand mixer or food processor.

2. Add flour and mix to give a smooth dough. On a floured surface, roll the dough out to the thickness of a pound coin.


4. Cut out your biscuits, then re-roll the dough and cut out more biscuits.

Shortbread Cuttings

4. Line your baking trays with baking paper. Bake the biscuits for 17 minutes. Allow to cool before removing from the trays.

5. Jazz up with your shortbread by adding one of the following: dried lavender, ground Earl Grey tea, chocolate chips or lemon or orange zest.

6. For an easier but more attractive option, you can press the mixture into a greased fluted tart tin with a loose removable base.  Use half the quantities in the recipe and bake for an hour at 150C. Leave to cool for fifteen minutes then cut into wedges. Tip onto a plate once completely cool. It’s a nice thing to make to welcome visitors. One ate almost the entire thing within twenty minutes of arriving. Honestly.