Traditional shortbread

Traditional shortbread



1 cup (150g) pure icing sugar

2 cups (300g) plain flour

1/4 cup (40g) custard powder

1 cup (250g) butter

2 tsp vanilla extract

2 tbsp white sugar (for sprinkling on top)


Step 1. In a food processor, place the icing sugar, flour and custard powder.

Step 2. Process for 30 seconds until it is lump free. Add the butter and vanilla extract and process for 90 seconds until all traces of flour are gone and you have a nice smooth, well combined dough.Turn out onto a bench and divide into two portions. Wrap in cling film and refrigerate for 20 mins.

Step 3. Preheat the oven to 180å¡C (160å¡C fan-forced). Take two baking trays and line with baking paper. Trace a 20cm circle on each piece of paper (this is the size of a small dinner plate or a cake pan base). Remove the dough from the fridge and use your fingers to press the dough into circles on the trays. Use the tines of a fork to press a pattern into the edge of the shortbread all the way around the edge. Use a sharp knife to lightly score the round into eight wedges, taking care not to cut right through. Prick a pattern into the top of the shortbread (this enables it to cook evenly). Sprinkle sugar over the top of the disks, evenly.

Step 4. Place both trays into the oven and bake for 30-35 minutes or until lightly golden on top. To ensure even baking, swap the trays around halfway through baking. Remove from oven and cool on wire racks. Cut through scores and serve.



  • You can make these into biscuits by rolling the dough between two sheets of baking paper and cutting out shapes.

    Resting and chilling the dough makes it easier to handle. If you choose not to chill the dough then you should decrease the cooking time. The dough will also spread without chilling.

    This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s beståÊrecipe finder.

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