Granny’s Shortbread

Granny’s Shortbread.   People seem to fall into two camps about shortbread.   My Granny liked hers on the thicker side, buttery and very crumbly.   My Dad liked his thinner and crisper, more like a biscuit.

This is the recipe for Granny’s Shortbread.   It’s very easy to make, even by hand.   You’ll need a 20cm square cake tin for the amount given here.  Double the quantities and it will fit a Swiss roll tin.   Completely up to you.  I try to restrict myself from devouring it by making this smaller quantity.   I must add, just to be completely fair, that this shortbread does keep well in an airtight tin and it makes a great present.

You can add lemon zest, lavender flowers, Earl Grey tea and even fennel seeds (Partic good with blackcurrant puddings) to this shortbread recipe.   Truth is though, I love it best plain, just as it is written here.  It goes as well with fruit fools and ice creams etc. as it does with a cup of tea.


Just baked shortbread cut into squares



  • 175 g/6oz plain flour
  • 175 g/6oz butter, at room temperature, diced
  • 90g/3oz rice flour
  • 90g/3oz caster sugar, plus extra for sprinkling


  1. Preheat the oven to 180°C/350°F/Gas Mark  Line a 20cm pan with parchment (baking) paper.
  2. Put the flour and butter into a bowl and rub together until the mixture looks like rough clumpy sand – this can be done by hand or in a mixer. Add the rice flour and sugar, continue rubbing in and the mixture is easier to mix and resembles more of a crumble topping.
  3. Press the mixture down well into the prepared pan, prick all over with a fork and bake for 30-35 minutes until golden brown.
  4. Sprinkle the shortbread with extra sugar and cut while still warm, but let cool completely before turning out of the pan.

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