Basic shortbread
Prep time: 15 minsTotal time: 
Basic shortbread
This three-ingredient shortbread is delightfully buttery and oh-so simple to make
Prep time: 15 minsTotal time: 
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Ingredients
- 170g unsalted butter, softened, plus extra to grease
- 90g caster sugar, plus extra to sprinkle
- 260g plain flour
Step by step
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Preheat the oven to 170°C, fan 150°C, gas 3½. Butter a 23cm square baking tin and line the base and sides with baking paper. Cream together the butter and sugar with an electric hand whisk or stand mixer (fitted with the paddle attachment) for 2 minutes or until pale and fluffy.
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Add the flour and stir well until combined, taking care not to overmix. Once it comes together into a slightly crumbly dough, transfer to the lined tin and flatten out with a spatula. Prick all over with a fork. Transfer to the oven for 50 minutes or until light golden-brown. Sprinkle with extra sugar as soon as it comes out of the oven, then leave to cool in the tin. Once cooled, remove from the tin and cut into 18 fingers to serve.
What is the 1/2/3 rule for shortbread?
This basically refers to a ratio of ingredients for shortbread, with the loose measurements being one part sugar, two parts butter and three parts flour.
What are the ingredients for shortbread?
Basic shortbread only requires three ingredients: flour, butter and sugar.
What is the secret to a good shortbread?
Make sure you don’t overmix your shortbread mixture – this will ensure a lovely crumbly texture.
Is granulated or caster sugar better for shortbread?
Caster sugar works best, as it has finer granules that give the shortbread a finer texture at the end result.
Looking for a millionaire shortbread recipe?
If you’ve mastered this basic shortbread recipe, try our fabulous millionaire’s squares or millionaire’s shortbread lollies, a chocolate shortbread recipe with a kick of chilli or a gluten-free shortbread recipe in cookie form with peanut butter.
