Quick and easy shortbread recipe

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Bake some scrumptious shortbread this Easter.


- 300g butter, softened

- 1 40g golden caster sugar, plus 4 tbsp

- 300g plain flour

- 140g rice flour


- Place the butter and 140g sugar in a food processor and whizz until smooth.

- Tip in both the flours and a pinch of salt, then whizz until mixture comes together.

- Using your hands, roughly spread the mixture out in a 20 x 30 x 4cm baking tray.

- Cover with cling film and smooth over until there are no wrinkles.

- Place in the fridge, uncooked, for at least 30 mins and up to 2 days.

- Heat oven to 180C/160C fan/gas 4.

- Remove cling film, then lightly mark the shortbread all over with a fork.

- Sprinkle with the remaining sugar, then bake for 20-25 mins.

- Leave to cool in the tin, then cut into 24 thin slices. Shortbread will keep in an airtight container for up to 1 week.