Here it is, my shortbread recipe as promised. There’s no faffing about with shortbread, this dead simple classic is so easy to make and only has 3 ingredients!

You may notice that this recipe doesn’t contain an ingredient such as semolina or ground rice.  Other recipes have these in to make their shortbread “shorter” (this means crumbly) but I find that, if you do it properly, it doesn’t really need it! It also means theres no need to buy something that’s more likely to sit at the back of your cupboard and gather dust because, let’s face it, semolina isn’t exactly the dessert of choice anymore.

MAKES8 slices


1 9-inch round, loose-bottomed cake tin

1 Large bowl

1 Sieve

1 Metal spoon

1 Fork

Cling film

Greaseproof paper


225g Plain flour

135g Chilled butter, cubed

65g Caster sugar (plus some for sprinkling on top)


  1. Add the butter to a large mixing bowl, sieve the flour on top and add the sugar
  2. Using your fingers, rub the cubes of butter with the flour and sugar until the mixture resembles fine breadcrumbs (this could take as long as 20 minutes, it can get boring but keep at it!)
  3. Knead the breadcrumbs into a ball in the bowl
  4. Wrap the ball in clingfilm and chill in the fridge for 30 minutes

Pre-heat the oven to 150 degrees and line the bottom of the baking tin with greaseproof paper

  1. Place the ball into the prepared baking tin and gradually push flat with the back of a spoon until it’s all the same depth, wiping over any cracks that form with the back of the spoon as you go
  2. Using a fork, press down against the edge of the dough to make a pretty lined edge
  3. Prick the dough all over with the fork to prevent it from rising
  4. Bake for 40-45 minutes or until just starting to turn golden
  5. Remove from the oven and leave to cool in the tin
  6. Remove from the tin and sprinkle as much caster sugar as you want on top
  7. Slice into 8 pieces

What a doddle, eh? And you haven’t even heard the best bit yet…

This bake costs a measly 76p! There is no down side to this shortbread, whether it’s on the side of a creme brûlée or being dipped into hot chocolate it’s delicious. I’d love to hear a good excuse not to make it…


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