Preparation info
    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Shortbread is so called because of its high fat content, short being the abbreviation of shortening, which in this rich crumbly biscuit means butter.


  • 225 g/ 8 oz chilled unsalted butter, plus more for greasing
  • 225 g/ 8


Dice the butter and put it into a mixing bowl to soften. Sift the flour on top with the caster sugar, a pinch of salt and the vanilla extract. Rub together gently and form into a ball. Alternatively, blitz all the ingredients in a food processor until they ball. The mixture needs no liquid.

Shake some sugar on a surface, put the dough on it and cut in half, shaping into 2 equal balls. P