Easy shortbread

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Serves: 20

By KvetaBarry



  • 125g butter softened

  • 55g caster sugar

  • 180g plain flour

  • 1 handful nuts pecans or other nuts, crushed


<ol> <li>Mix everything together, either with or without the nuts. Press into an oven-proof dish, really press it down hard so it's nice and compact.</li> <li>Cover with cling film or similar and stick in the fridge overnight (you can skip this step, but in my experience it isn't worth it!).</li> <li>The next day, preheat the oven to 180C, and after removing the cling film, bung the dish in the oven. Leave for 20-25 minutes, until it is very slightly golden, then turn the oven off and leave for a further 20 minutes or so.</li> <li>Remove from the oven, score into fingers or triangles, or whatever shape you want your biscuits to be, and turn onto a cooling rack to cool.</li> </ol>

Handy Hint

<p>These biscuits can also be coated in chocolate once cooled, in case the 2 parts of butter isn't calorific enough for you!</p> <p>They are wonderful with nuts - pecans are my favourites, but hazelnuts or walnuts work well too.</p>

Additional Information

  • Egg Free

  • Vegetarian

  • Cake/Dessert

  • Christmas

  • Biscuit and sweets

  • Kids can help

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