Shortbread – The ultimate indulgent recipe

Make yourself ready for the crumbliest, most buttery shortbread. This recipe from the founder of the Red Carnation Hotel Collection is simply delicious.

This recipe was refined and perfected until the ultimate batch of melt-in-your-mouth shortbread was achieved. Whip up a batch of your own with this easy recipe.

A secret to getting these crumbly bites just right is to freeze the butter for a few hours before you start with the recipe. Also, make sure you don’t overmix the dough. Only mix it until the dough has a crumb-like texture.

Another secret is to sprinkle a little sugar over the warm biscuits when they come freshly out of the oven. Remember to allow them to cool completely before cutting. It is best to let them stand overnight before cutting.

Switch on the kettle, take out your finest tea set and get ready for the ultimate shortbread biscuits.

Shortbread recipe

5 from 1 vote

Recipe by Dirnise Britz Course: SnacksCuisine: GlobalDifficulty: Easy

Prep time

15

minutes

Cooking time

55

minutes

Total time

1

hour 

10

minutes

Ingredients

• 340 g 340 plain/all-purpose flour

• 95 g 95 caster sugar

• 250 g 250 butter

• 1⁄2 teaspoon 1⁄2 salt

Method

• Place the butter into the freezer for a few hours before starting to make the shortbread.
• Grate the frozen butter and mix with the dry ingredients.
• Mix the butter, flour and salt together until it resembles coarse breadcrumbs (don’t over mix).
• Line a square 23 cm pan with parchment paper and pour in the mixture, pressing down slightly to flatten the top (it should be about 3 cm high).
• Bake at 120°C for 55 minutes.
• Sprinkle with a little sugar when it comes out of the oven.
• Let the shortbread cool completely before cutting (overnight is best).

Notes

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