Shortbread Biscuits


A real lifelong favourite of mine are my mum’s shortbread biscuits. Thirty years on and she is still making them in exactly the same way.   Winter is a common time of year that the family can always find some freshly baked biscuits on a rack or plate somewhere in the Kitchen or breakfast room but they can be made and enjoyed all year long.   And most importantly, after a weekend visit I’m normally packed off home with half a dozen to enjoy later.

4ozs Caster Sugar (Golden or White)
8ozs Butter (Margarine can be used but doesn't have such a rich flavour)
10ozs Sifted Plain Flour
2ozs Cornflour

Pre-heat oven to 180C/350F Gas 4 or 170C Fan Oven.

1 Put all ingredients into a food mixer or processor and mix thoroughly until all the ingredients have come together. This may take a couple minutes or more.

2 Roll out on a floured board and cut into biscuits, or if preferred press into tins, flute the edge, mark into triangles and prick with a fork.

3 Bake for 20/30 minutes, or until lightly coloured, and cool on a wire rack. Biscuits may only take 15/20 minutes.

4 If cooked in a tin cut through marks before the shortbread cools.

5 The shortbread can be kept in a tin for 2/3 days but also freezes well.

* When my children were small I used all sorts of different shaped cutters for special occasions like birthdays, Christmas and Easter.

** If using metric measurements the figures for the ingredients are below, and then follow the recipe.

100gms Caster sugar
200gms Butter
250gms Sifted Plain Flour
50gms Cornflour




If you have tried it or like this recipe, then please leave a comment:

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s