A last minute Christmas recipe!
This shortbread is crumbly, tender, and only uses a few ingredients – flour, rice flour, butter and sugar. Adapted from a recipe in the Marie Claire Kitchen cookbook, it’s easy to make and very festive!
- 175g (1½ cups) plain (AP) flour
- 125g (¾ cup) rice flour
- 200g (7oz) unsalted butter
- 80g (80ml or 4 metric tablespoons) caster (superfine) sugar
- pinch of fine sea salt
- extra caster (superfine) sugar for sprinkling
1. Preheat the oven to 190C/375F or 175C/350F with fan.
2. Line a 20cm/8″ square pan OR a 31 x 14cm/12 x 5½” biscotti pan with parchment paper.
3. Into a small bowl, sift the flours together with a pinch of salt – don’t skip this bit, as it helps ensure a light, crumbly texture in the finished shortbread.
4. In a large mixing bowl with an electric mixer, cream the butter and sugar until light and fluffy.
5. Add the flour all at once, and using a clean hand, bring the dough together, mixing it gently until well combined but still light in texture. Work the mixture as little as possible.
6. Turn the dough into the lined tray and press it evenly into the prepared pan. Prick all over with a fork.
7. Bake for 5 minutes, then reduce the oven temperature to 150C/300F or 140C/285F with fan. Bake for a further 20 – 25 minutes, or until the shortbread is a light golden colour. Remove from the oven and sprinkle with a little extra caster sugar, then allow to cool in the pan before slicing.
Click here for a printable version of this recipe
Fig Jam and Lime Cordial 
Absolutely heavenly Celia. I have only ever made my great-grannies recipe over the years but I am now looking forward to trying your recipe too.
:-) Mandy
Hi Celia…do you think this would work with gluten free flour? And can I ask…what is the best way of keeping shortbread…I’m thinking it’s in a tin…Thank you for the recipe…I love shortbread!!! Dzintra♥x
This sound like an interesting shortbread recipe. They just seem so simple to make. I definitely bake this for the holiday :)
this looks lovely. I am still trying to achieve baking for Christmas! at this rate, the shortbread rolls in the freezer are about it.
Rice flour is the BEST thing – I re-discovered it when I was making gnocchi and just love the gritty texture it gives.
These look perfect! Nice and deep so that they are still crumbly rather than crisp.
Is that your Christmas cooking finished, Celia? ;) We’re still not sure if my sister and her family will be able to get here, because of the weather, so a lot of my cooking must wait until we’re sure whether I’m feeding 5 or 8!
I so love shortbread but the few times I’ve attempted it I think i overworked it and it was not good. This looks scrumptious. Maybe I’ll give it another go…
Looks so soft and crumbly. Looks like it needs a cup of tea. And looks splendidly delicious.
OOOh, lovely! I made 1/4″ thin shortbread rounds to take to a boat parade. Next time I’m trying this!
(And I ate the last one for breakfast, don’t tell. :-)
Maz
These look lovely, like proper shortbread – deep and buttery and delicious.
Nice one Celia. I like that they can be sliced after cooking too.
Mandy, thank you! I hope you like it! Look forward to reading about your old family recipe too… :)
Dzintra, I’m sorry, I’ve only ever tried it with wheat flour, but it might work, as there’s not much rise in the shortbread? I have mine packaged in plastic takeaway containers, and will probably gift them on a plate wrapped in cellophane, but I agree with you that they’d probably store best in a tin!
Tes, thank you! It was very easy to make, I’ve made three batches in the last couple of days. The original recipe specified folding in the flour, but I found it easier to use my hands – that way I could work the mix as little as possible.
Anne, shortbread cookies from the freezer make the best Christmas present – that’s what my mum asks for every year! ;-)
Suelle, I think there’s a place for both, but as you point out, they’re quite different – crisp but crumbly shortbread cookies (made with egg) and this more traditional, almost creamy crumbly shortbread (made with just butter). I think we’re nearly done with Christmas cooking – I don’t need any more gifts – but I’m on a bit of a roll at the moment. Still want to make some world peace cookies. I hope your sis and her family make it through!
Sarah, I’ve had mixed success with shortbread too, although I’ve now made this recipe four or five times, and it’s been very good. As I mentioned to Tes above, I’ve found that mixing the flour in by hand stops me from overworking the mix. It’s also important not to overbake the shortbread – just until it’s a pale golden colour.
Mark, yes, absolutely needs a cup of tea! And Maz, I absolutely need a slice for breakfast! :)
Choc, thank you! I tried baking them in a mould, but the end result was a bit pitiful – I’d be grateful if anyone has tips on how to make that work? Every time I try and use a mould, the design features are lost on the finished shortbread.
Gill, thank you! The original instructions said to score the shortbread before baking, but all the score marks just disappeared when it was baked! ;-)
I love shortbread and one of the thing I like about it is how very easy it is to make!
I’ve got a similar recipe, but I do it in the processor with just a few quick zaps – love it!
Merry Xmas all!
I love shortbread, but think I over work it some times. Yours looks lovely, buttery and light. (The boys made gingerbread yesterday and boy was that over worked! An hour later, they finished shaping :-))
Christmas would not be Christmas without shortbread for us & I love, love, love Marie Claire’s work…. this one is getting whipped up for sure on Friday (my last minute mad hatters biscuit day…. yes, there is beer & wine involved :)
Yum that looks delicious! Celia do you know why you prick shortbread before baking?
Amanda, Merry Christmas to you too! Hope it’s wonderful!
Brydie, that’s too funny. Seriously well shaped gingerbread men. ;-)
Anna, it has been a crazy time, hasn’t it? I’ll bet you’re looking forward to Saturday.. ;-)
Claire, thank you – not sure why it’s pricked, but I always thought it was to stop it rising unevenly? Could be just decorative, I guess.
Looks delicious, Celia. What thickness do your shortbread end up when baked in the square or biscotti pan?
I love shortbread-a bit too much! I’m always surprised at how few ingredients it takes and how easy it is to make :D
Looks lovely but I am feeling SO non-Christmassy at the moment…
This is the last thing I make each year- I like it so fresh that it melts in the mouth. I have basically the same recipe- yours looks perfect!
Chris, it ends up about 2.cm thick. Must make some more today, the last lot was all eaten at the street Christmas party! :)
Lorraine, it is always surprising how few ingredients are needed, isn’t it? Don’t even need an egg…
Cosmo, I’m sorry to hear that! I hope the cheer descends soon.. :)
Heidi, thank you! It IS particularly good super-fresh!
That looks delicious Celia – really deep and crumbly looking. Shortbread seems particularly appropriate at Christmas time doesn’t it – I was obviously thinking along the same lines when I made mine!
Oooh C, you made shortbread too? I’m racing over to your blog now for a look! :)
Celia
I made these for my neighbour gifts this year, adding just some blanched almonds pressed into the top of each bar. They were very happily received. Lovely flavour and texture, thank you. I have to make another batch today as the ‘leftover’ corner pieces disappeared mysteriously and my husband is ‘blaming the dog’. Bad dog! Perhaps I need to make him his own batch ;)
Have a very festive Christmas
Chris
Merry Christmas to you too, Chris! hehehe…I think the dog definitely needs his own shortbread for Christmas! ;-)
I love shortbread, and use it as my cheffy cheaty way to create a crumble topping for fruit bakes. They look lovely Celia. Yumm…
Thanks B! I hope the oven is working again… xx
[…] found this recipe on Celia’s wonderful blog, its the simplest recipe for shortbread I’ve ever come across, so file this one away kids. […]