If there’s one smell that takes me back to growing up in the home that housed Granny’s baking, it is shortbread. Alongside her Empire Biscuits, Shortbread is one of the recipes that Granny is best known for. Delightfully Scottish, these sweet buttery biscuits are what dreams are made of. And let me tell you, Granny has got the art of Shortbread mastered!
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Possibly my favourite thing about Shortbread is just how versatile it can be. Be it cut into a variety of shapes; circles, fingers, petticoat tails, hearts…you can literally dress them up for any occasion! Or there’s the option of adding a little something extra; chocolate chips, ginger or Granny’s favourite of raisins soak in orange juice & drained, with some dark chocolate chips through them too. Shortbread can be dressed up (or down!) for whatever your needs. It’s even something that I have considered as wedding favours, when that day finally comes.
The best part about Granny’s Shortbread and what sets it apart from most other recipes is just how tried and tested it is. It’s crumbly, it’s buttery, it holds it shape and it’s oh-so sweet. Look no further folks, this is all the shortbread knowledge you will ever need!
“Tried this recipe took & them into work – they all loved them!
I’m making them again this week.”
Granny's Shortbread
Ingredients
- 150 g Caster Sugar
- 300 g Salted Butter at room temperature
- 400 g Plain Flour
- 50 g Cornflour
Instructions
- Preheat your oven to 180°c (160°c for a fan assisted oven) or Gas Mark 3 and grease a couple of baking trays with a little butter.
- Cream together the butter & sugar in a large bowl until it becomes light & fluffy.
- Sift in your flour & cornflour and mix to form a stiff dough. Tip the dough onto a floured worktop and gently knead until smooth.
- Roll your dough to around 1cm thick and cut into your desired shapes. Transfer each shortbread to your pre-greased baking trays and prick each one with a fork on top.
- Bake at 160°c for around 15-20 minutes until the edges of the shortbread are golden.
- Remove from the oven and sprinkle a little sugar over each shortbread. Leave to cool on their tray for around 10 minutes before transferring to a wire rack
to cool completely.
to cool completely.
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Donna says
January 12, 2016 at 9:46 pmThat shortbread looks like heaven! So traditional and nostalgic x
Amy says
January 17, 2016 at 9:02 pmTakes me right back to my childhood!
Joyce O'Donnell says
January 25, 2016 at 1:56 amIs cornflour cornmeal?
Amy says
January 25, 2016 at 9:34 pmI believe Cornflour is also known as Cornstarch out with the UK. Cornmeal is what is regarded as Polenta in the UK. Or so is my understanding!
JEANNIE Simon says
June 5, 2019 at 12:14 amYou are so right, Amy❗️
Helen at Casa Costello says
January 29, 2016 at 10:45 pmThese look so beautiful – I find it is easy to catch Shortbread but it is still really forgiving and will always get eaten. Yours is baked perfectly though. Thanks so much for joining in once again with #Bakeoftheweek x
Sammie says
January 30, 2016 at 9:17 amI love shortbread and yours looks delicious. Family recipes, are to me, the most precious. All the memories and love that are entwined in them. I shall certainly be trying these! Sammie
Angela / Only Crumbs Remain says
June 9, 2016 at 12:18 pmOoh these look gorgeous Amy. I’ve not had any homemade shortbread for quite some time for some reason, and yet I absolutely adore it. I really like the sound of Granny’s favourite – one I really must try.
Angela x
Maria says
September 11, 2017 at 10:46 amCan they be freezed?
Amy says
September 14, 2017 at 9:55 pmFor best results with freezing, you’d be best freezing the dough and defrosting in the fridge over night before baking. Wrap the dough in cling fling and tin foil for freezing and it will keep fine for up to 2 months.
Zydia says
December 22, 2017 at 6:06 amHi Amy,
Thanks so much for sharing this awesome recipe.
I bake Christmas cookies every year and I can say without hesitation that this has been my most sucessful batch yet.
I doubled the recipe and counted more than 100 cookies in different shapes; angels, donkeys, stars, snowflakes & Christmas trees.
I sprinkled a mix of brown sugar, cinnamon & pink glitter dust over them – they turned out sooo pretty and yummy.
Have a look at my Instagram page, I posted an image @zydia.
Thanks so much.
Have a wonderful Christmas.
Paula Raymond says
December 29, 2017 at 6:19 pmLoved the shortbread I baked for Christmas! Put crystallized ginger in mine, delicious thank you!!
Lavinia says
January 9, 2018 at 9:42 pmWhen chocolate drops are added to the biscuit, do you chill the dough before baking
Mary Beth says
January 14, 2018 at 2:28 amCan i have the measures in numberic example 150 grams= ????? Cups tablespoons extra?
Barbara says
September 16, 2018 at 11:25 pmOh for pities sake…buy a flipping set of scales! The blogger is British. We have to deal with your hugely inaccurate ‘cups’, so the least you can do is appreciate that the world does not revolve round the Americans, and either convert the recipe yourself or buy some cheap equipment.
Stacey says
February 11, 2018 at 11:57 pmOh my goodness these are simply amazing. I was looking for something quick easy and snacky and this was perfect!!! Thank you so much
Stacey says
February 11, 2018 at 11:57 pmOh my goodness these are simply amazing. I was looking for something quick easy and snacky and this was perfect!!! Thank you so much
winny says
March 19, 2018 at 8:20 pmI tried them ,very delicious & every one enjoyed them.thanks for the recipe
MotherGeek says
September 16, 2018 at 1:30 pmThis looks amazing! My mum was Scottish, so this recipe reminds me of her! Definitely going to give it a whirl soon! Just discovered you via the #BIBS voting platform – good luck!
Eleanor says
October 9, 2018 at 9:48 amLove this recipe ,,,
As for conversions do what most people do look on the iinternet like we have to do to convert from USA cup
Helen Partridge says
November 14, 2018 at 2:26 pmBest shortbread recepie ever. Even better than Paul Hollywoods (but don’t tell him).
Mary Ellen says
November 29, 2018 at 5:41 amThe longer you allow the shortbread to sit, the richer it becomes. My 7th grade English teacher was from Scotland. She made these for class and gave out the recipe. She said she made these and allowed them to sit until the next Christmas. I tried, but I am too weak. All I could think about was shortbread cookies aging in my cubbard. That was it! They were gone!