Shortbread Biscuits

Preparation info

  • Difficulty


  • Makes



Appears in

Shaun Hill's Cookery Book

Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

  • About

This recipe makes good biscuits. You might prefer to make a thinner version with the same dough. This would be more crisp but taste less buttery.


  • 12 oz (350 g) unsalted butter
  • 8 oz (225 g) caster sugar
  • 14 oz (400 g) plain flour
  • 4 oz (100 g) cornflour


  1. Cream the butter and sugar together until light and fluffy.
  2. Sift the flour and cornflour together and mix into the butter and sugar.
  3. Form this paste into a ball, wrap in cling film and refrigerate for 1 hour.
  4. Preheat the oven to 275°F (140°C) Gas 1.
  5. Roll the paste out to a thickness of 1/3 in (8 mm). Cut into shapes and place on an oiled baking sheet. Refrigerate for 2 hours.
  6. Bake for 25 minutes by which time the biscuits should be a pale golden colour.
  7. Remove from the oven. Sprinkle with a little sugar and cool on wire racks.