Chelsea

celebrating 130 years 1884-2014

Shortbread

By Chelsea Sugar
Shortbread
20 servings
  • 42 reviews

  • Difficulty Easy
  • Prep time 10 mins
  • Cooking time 25 mins
  • Serves
    20
Ingredients

    250g butter, softened
    3/4 cup Chelsea Icing Sugar
    1/2 cup cornflour
    1 1/2 cups standard flour
    Chelsea Coffee Sugar Crystals for decoration 

Method

    Preheat oven to 150°C bake (140°C fan forced).  Grease oven tray or line with baking paper.

    Beat butter and Chelsea Icing Sugar until pale and fluffy. Mix in cornflour and flour until the mixture comes together and forms a dough.  

    On a floured surface, roll out dough to 1 cm thick and cut into shapes using biscuit cutters.  Alternatively, roll dough into a log and slice into rounds, using a floured knife to prevent sticking. Sprinkle with Chelsea Coffee Sugar Crystals if desired and press down gently.  

    Place on prepared tray and bake 25 – 30 minutes, until shortbread is pale but crisp. Cool on a wire rack and store in an airtight container.

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Reviews

Average Rating
4.542
(42 reviews)


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Perfect shortbread

I had a massive failure with shortbread about 40 yrs ago but finally decided to give it another go. It was an unqualified success!!! I tried to use my beater but everything just clogged up so it was back to the wooden spoon.
The first batch is out (and taste tested) and the second batch due out in a few minutes. Many thanks for the great recipe.

We love this recipe

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this recipe was great, simple and Yummy!

cool

cool

This recipe makes beautiful shortbread! I found that it works best by shaping the dough into a log shape on a granite board to keep it cool and then slice with a knife into half an inch slices to keep the shape uniform.

We love these biscuits. Ultimately melt in your mouth

Perfect for my bake sale I did for the SPCA.

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It looks tastes and smells amazing try it you have to it is literally to die for amazing would rate it a 10 out of 10

Never made shortbread before, and was hoping to replicate the soft, creamy style of other peoples I'd tasted. Being December it was warm in the kitchen, so the dough was quite soft by the time I'd cut the biscuits out. They spread in the oven a little, so next time I will put in the fridge to chill before baking, or cut the biscuits smaller. This is why I gave it four stars. Otherwise they tasted delicious and I dipped some in chocolate. I used Lewis Road Creamery Lightly Salted Butter and added a little vanilla paste.

Best shortbread recipe ever- super light and crisp. I like to split the recipe into two logs, then roll one in coffee sugar crystals and the other in mini chocolate chips. I chill the logs before slicing and baking to make it easier. Perfect every time. Beautifully shaped and textured shortbread.

First lot were very neat and tidy and perfect.
Second lot had a few join up, the oven was hotter and the room was super warm but still they are beautiful.

taste really good perfect every time.

Best recipe. Biscuits won't last long in our house!! Thank you! !

Bad recipe. Dough is way too soft to work with, all the cookies loose their shape in the oven.

Pretty good. I added orange zest when I made this and dipped one end of each finger into melted chocolate.

I have been using this shortbread recipe through 6 grandchildren and 2 great grandchildren an this their favourite bikkie of all time, I am sure everyone who bakes these will also enjoy these biscuits.

Verry good for me.

This recipe is the best shortbread I have ever tasted!!!

I absolutely love it and my kids loved it also can't wait to have more!!! Thanks!!!

So sad! the whole tray of cookies melted together ad made a puddle of buttery mess.
CHELSEA: Hi there, sorry to hear this recipe didn't work out for you. Our key tips to ensure shortbread biscuit success are to make sure you only soften (not melt) the butter, bake the cookies in the centre of the oven and ensure the oven temperature isn't too hot.

Didn't work out for me. Given proportions resulted in a very soft dough which should have set the alarm bells. I formed it into a roll and chilled in the freezer for a while and was able to work with it to slice rounds. In the oven the butter melted, the biscuits all melded into one another - complete fail. So I compared other shortbread recipes. Edmonds Cookbook for instance calls for 250 g of butter and four cups of dry ingredients. This recipe calls for the same amount of butter and 2 3/4 cups of the same dry ingredients. I think this recipe is flawed and I'm disappointed I trusted it.
CHELSEA: Hi there, sorry to hear you've had a bad experience with this recipe. We recently tested this recipe when we made the video for it and found it to be one of the best shortbread recipes we've tried! It has similar ratios of ingredients to other shortbread recipes found online. Our top shortbread-making tips are to make sure the butter is just softened (not melted), the oven isn't too hot and the cookies are baked in the middle of the oven.

I'm assuming so, but can the uncooked dough be frozen?
CHELSEA: Yes it can, enjoy :-)

Yum Yum Yum- best shortbread ever

This is a fabulous receipe. It is my go to one for shortbread. I knead it a bit after mixing and before rolling in to a log shape and then refrigerating. When it is cold, slice it, thick or thin, whatever takes your fancy. Great mixture for rolling out and cutting into shapes for Christmas baking etc.
Everyone loves it and sometimes I add cocoa to make it chocolate shortbread.

Great shortbread recipe!

Could I use riceflour instead of cornflour?
CHELSEA: Hi there, yes you could use rice flour in place of the cornflour. The resulting shortbread may be a little crunchier.

The easiest most delicious shortbread ever. I have never had a failure with this recipe, although I always have to add a little more flour and cornflour.

I have been meaning to make shortbread bikkies for ages -
finally tried at half past midnight tonight & am presently
tasting the end product.. which is yummy.
and so quick to make.

This is the most perfect shortbread recipe. My child took this to camp and was a huge hit with all the children!!

I would recommend this to everyone and every occasion.

Lovely shortbread recipe, very buttery and just the right crunch factor!

Really easy and turns out great.

Lovely shortbread recipe.

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love this shortbread recipe, so easy and quick to make and easy to eat.

Shortbread is amazing! I love eating it and literally can't stop! Awesome recipe!

Made these on the weekend so easy to make added cranberries to the mix and they were delish!

Amazing I LOVED IT yummy as well ;)

It was very delicious. My grandchildren loved making it with me! Full of amazing buttery goodness. 5/5!

Great and delicious

this is awesome totally gonna try it sure it will be great

Made several different shortbread recipes, this the best excellent blend sweetness butteriness crunch. Baked for 20 min at 150c very little color but perfect time.

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Delicious and buttery

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