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


  1. 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.
  2. 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!).
  3. 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.
  4. 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.

Handy Hint

These biscuits can also be coated in chocolate once cooled, in case the 2 parts of butter isn't calorific enough for you!

They are wonderful with nuts - pecans are my favourites, but hazelnuts or walnuts work well too.

Additional Information

  • Kids can help

  • Biscuit and sweets

  • Christmas

  • Cake/Dessert

  • Vegetarian

  • Egg Free

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