This classic old-fashioned Shortbread recipe is a must. It’s going to help you make the best shortbread that you’ve ever tasted. Try this recipe and discover just how easy it is to achieve the most amazing melt-in the mouth buttery, crumbly shortbread that you’ve ever tasted.
Whatever happy memories you associate eating Shortbread with, whether it is visiting Scotland, rainy day retreats into quaint coffee shops or simply as a welcome teatime treat. I think you’re going to be amazed at how easy it is to conjure up this delicious sweet treat.
What is Shortbread?
To put it simply, this old-fashioned Shortbread is neither a cookie nor is it a biscuit, it just is… a delicious buttery, crumbly sweet treat. It goes perfectly with a reviving cup of tea or coffee and suits most occasions.
(If you’d prefer a more cookie-like recipe then try our Shortbread cookie recipe.) I know that you’re going to love it.
Ingredients in this Old Fashioned Shortbread Recipe
This is just a quick overview of the ingredients used in this shortbread.
- plain white flour, also known as all-purpose flour.
- unsalted butter – this gives the shortbread its lovely buttery flavour. This is an important ingredient in this recipe both for flavour and colour, so always use the best butter you have available to you. The colour of your butter will play a part in the final colour of the shortbread.
- Using unsalted butter gives you the best control over the amount of salt content of the finished shortbread.
- semolina – semolina is added to give the shortbread texture and prevents it from being claggy which it can be if made from flour alone. Rice flour is sometimes used instead of the semolina for the same reason.
- sugar – caster sugar is for sweetness as is the little sprinkle of caster sugar at the end. It also acts as a simple decoration.
- Use caster sugar to ensure that the shortbread is nice and light and not at all crunchy, which may happen in you use granulated sugar instead.
- small pinch of salt – if you use unsalted butter then a little pinch of salt works to enhance the other flavours in the recipe.
An overview of the recipe
This old fashioned Shortbread is;
- it’s sweet but not overly so.
- deliciously buttery flavour and crumbly texture.
- easy and simple to make.
- looks special cut into ‘fingers’ or in the petticoat tails shape.
- doesn’t require any special equipment.
Make this Old Fashioned Shortbread Recipe
Time needed: 1 hour and 5 minutes
Making the Shortbread
- Cream the softened butter
Put the softened butter into a large mixing bowl. The butter needs to be soft so that it will mix properly with the other ingredients. Don’t be tempted to soften it in the microwave and if you do, be very careful that you do not end up with melted butter. Melted butter will not give you the lovely crumbly results you’re after. Stir the butter so that it is creamy and then you’re ready to add the next ingredient.
- Add in the caster sugar
Add the caster sugar and stir until well combined.
- Mix in the semolina and salt
Add the semolina and the pinch of salt and stir again until everything is thoroughly combined.
- Add the flour
Begin to mix in the sieved flour. It helps to add half the amount and incorporate that and then add the rest. Mix this in just enough that there is no loose flour left in the bowl.
- Add the dough to the baking tin
Put the dough into the prepared baking tin and smooth it down gently using the back of a dessert spoon. Prick the top of the dough with a fork to make the iconic shortbread pattern and place it in the fridge to chill. You may wish to score the top to make out the ‘fingers’ as a guide for when it’s baked.
- Chill the dough and bake
After the dough has had 30 minutes to chill in the fridge it is ready to bake. Sprinkle a little caster sugar across the top for a simple decorative touch. Then bake for approximately 30-35 minutes or until it has taken on a small amount of colour.
Tips for Success
These are just a few recommendations to make sure that you enjoy the best shortbread you’ve ever tasted.
- Measure the ingredients accurately. This is really important as too much flour or too little butter will radically alter how the shortbread turns out.
- Mix the butter until it is creamy smooth at the beginning of making the dough. This makes incorporating the rest of the ingredients easier and avoids overworking the flour. This will keep the shortbread crumbly soft.
- Use good butter as this is what flavours your shortbread. I’d definitely recommend using your favourite type.
- Allow it to cool before removing it from the tin. It is a little fragile when it first comes out of the oven so it is easier to handle when it has cooled.
Variations
There aren’t too many variations that you can make to this shortbread recipe before it becomes something else. If you want a traditional old-fashioned shortbread experience then just follow our instructions in the recipe below. However, there are, however, a couple of things that you can do if the mood takes you.
- Bake the Shortbread dough in a circular baking tray, (an 8-inch, 20cm tin) make a pattern on the top using a fork as before, and then score them into triangle shapes to make petticoat tails. (Scoring them before baking the dough just makes it a little easier to cut out the triangle-shaped slices once it has been baked.)
- Sprinkle the uncooked shortbread dough with flaked almonds, which gives it a very pretty appearance and tastes good too.
- Add a teaspoon of vanilla extract for delicious flavour.
- Lemon Shortbread – Omit the vanilla extract and add the grated zest of a lemon and an optional 1/2 teaspoon of lemon extract. Add this to the dough once you have beaten the butter and sugar together.
- Walnut Shortbread – Omit the vanilla extract and add 1/4 cup/50g of chopped walnuts. Really delicious.
Storage
These old fashioned shortbread fingers are at their absolute best when eaten fresh but will store happily in an airtight container for up to 4 days.
F.A.Q’s
A: It is possible to use salted rather than unsalted butter. The beauty of using unsalted butter is that it gives you perfect control over the amount of salt in the finished shortbread. If you do use salted butter then remember to omit the small amount of salt that is included in the recipe.
A: Yes – absolutely you can. See the section above on making Lemon Shortbread or a Walnut Shortbread . How about adding a little cinnamon to the dough? It is also nice to sprinkle a few flaked almonds on top of the unbaked dough. Really quite delicious.
Store the Shortbread in an airtight container where they’ll stay delicious for up to 4 days.
Baking Success or Why I recommend using digital scales
You may not agree with me and that’s ok but I absolutely believe that for most people one of the most important ways to experience baking success is to use a set of digital scales. Accuracy is so important.
Although the recipes on this blog give measurements in both cups (US customary) and in metric, I do prefer using digital scales for accuracy. Different people will use measuring cups slightly differently which can lead to quite large discrepancies in the amounts of ingredients used, compared to the amounts given in the recipe. You only need to look at how many YouTube videos there are on the subject to know that it’s a problem for a lot of new bakers out there.
If you are serious about your baking treat yourself to a set of digital scales that often cost less than measuring cups and you’ll open up a whole new world of recipes to try and baking success to enjoy.
I do happily use measuring spoons for spices where the need for accuracy isn’t quite as key to the success of the recipe.
I do however love my measuring cups when I’m making muesli or granola as these recipes are more about ratios of ingredients. Few people are going to notice one more or less date in their breakfast cereal.
I would really love to know… Which measuring method do you prefer?
If you liked this recipe then maybe you’d like these…
- Old fashioned Rock Cakes
- Vegan Blueberry Muffins
- Lemon and Poppyseed Muffins
- Baked Cinnamon Donuts Recipe
- Double Chocolate Chip Muffins
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Classic Old Fashioned Shortbread Recipe
Equipment
- square baking tin (20cm by 20cm) 8 by 8 inches Or use a circular 8-inch (20cm) tin.
- baking parchment
- fork
- mixing bowl
- spatula or wooden spoon
Ingredients
- 2 3/8 cups plain white flour all-purpose
- 1/2 cup semolina
- 1 cup unsalted butter softened
- 2/3 cup caster sugar plus a tablespoon or 2 to sprinkle
- small pinch of salt only add this if you've used unsalted butter
Instructions
- Line an 8-inch by 8-inch (20cm by 20cm) baking tin with baking parchment. Use a square tin if you intend to make shortbread fingers. Use a circular tin in you would prefer to make petticoat tails'.
- Put the softened butter into a large mixing bowl. The butter needs to be soft so that it will mix properly with the other ingredients. Don’t be tempted to soften it in the microwave and if you do, be very careful that you do not end up with melted butter. Melted butter will not give you the lovely crumbly results you’re after.1 cup unsalted butter
- Mix the butter well so that it is smooth and creamy. (This step makes adding the sugar easier.)
- Add the caster sugar and stir until it is well combined.2/3 cup caster sugar
- Add the semolina and a small pinch of salt small pinch of salt. (Only add a pinch of salt if you've used unsalted butter.) Stir again until everything is distributed through the dough.1/2 cup semolina, 2 3/8 cups plain white flour
- Sieve the flour into the bowl. This is easier if you add half the amount and incorporate that, followed by the rest of the flour. Only mix it enough so that there are no dry flour bits left in the bowl. You do not want to overmix the flour.2 3/8 cups plain white flour
- Put the dough into the prepared baking tin and smooth it down gently using the back of a dessert spoon. Prick the top of the dough with a fork to make the iconic shortbread pattern and place it in the fridge to chill.
- At this stage, you may wish to score the top to mark out the ‘fingers’ as a guide for when it’s baked. Or if you've used a circular baking tin, mark the top into triangular wedges to make petticoat tails. Depress all the way around the edge of the shortbread, using your fingers, to make pretty indentations.
- Pop this into the fridge for 30 minutes to chill and preheat the oven to 350F/180C/160 C Fan
- Sprinkle a little caster sugar over the shortbread for a charming decorative touch.
- After 30 minutes, once the oven is at temperature, place the baking tin into the oven and bake for approximately 30 minutes.
- It is done when the shortbread is a light golden brown.
- Allow the shortbread to cool in the tin for at least 20 minutes before taking it out of the tin and letting it cool on a cooling rack.
- Once it is cool cut it into fingers (or petticoat tails if you baked the shortbread in a circular tin) and store in an airtight container.
Notes
Alternative flavouring ideas
- Lemon Shortbread – Omit the vanilla extract and add the grated zest of a lemon and an optional 1/2 teaspoon of lemon extract. Add this to the dough once you have beaten the butter and sugar together.
- Walnut Shortbread – Omit the vanilla extract and add 1/4 cup/50g of chopped walnuts. Really delicious.
Nutrition
Why not Pin this Old Fashioned Shortbread Recipe for later?
Shortbreads are such a classic cookie recipe and will always be one of my faves. They remind me so much of my grandma because she would always have some in a jar! So happy to have found a simple and delicious recipe. It tasted amazing and I love that it’s very minimal ingredients.
Your shortbread cookies are the best I’ve ever made. So buttery and so perfect!
Ooh, that looks so good. I adore shortbread and this looks absolutely perfect. Now, how do I get my hands on some?
I have always been intimidated by shortbread but your recipe was so easy to make and your directions were so clear. This turned out perfect and will become a go to come Christmas time!
This shortbread is perfect! You can not stop snacking! Thank you for the recipe!
Shortbread cookies are my favorite but the store bought ones are always so full of sugar and random ingredients! Happy to have found your easy recipe with just 4 ingredients. It was delicious!
Beautiful cookies. They look buttery and delicious. Thanks for sharing your recipe. I’m adding this to my Christmas baking list.
so yummy!! A must make for the holiday season
Looks perfect. Thank you for sharing this recipe. I can’t wait to try it
These were so good! I added lemon but also kept in the vanilla and it turned out great!