Easy shortbread recipe

This is a shortbread recipe I use all the time. The great thing about it is that you can scale the ingredients up and down very easily. As long as you have 1 part sugar, 2 parts butter, 3 parts flour, the recipe will work.

Just don't be tempted to adjust this ratio by e.g. adding more butter to a dry mix, as your shortbread will melt in the oven

Shortbread biscuits on a cooling rack

  • 50g caster sugar
  • 100g butter
  • 150g plain flour
  • A few glacĂ© cherries (optional)


  1. Turn the oven on and set it to 150C
  2. Line a baking tray with baking paper, or lightly butter a baking tray if you don't have paper
  3. Mix the butter and sugar together in a bowl or jug using a wooden spoon or a fork
  4. (optional) Slice the cherries into small pieces and add to the bowl
  5. Add the flour to the bowl and mix everything together
  6. Using your hands, try to squeeze the mix together into a dough. If it won't stay together, or looks powdery, microwave the mixture for 10 seconds and try again
  7. Sprinkle some sugar onto a board and roll the ball of dough onto it to ensure a light coating of sugar. This will stop the dough sticking to the board and rolling pin
  8. Roll the dough out to about 5mm thick. If the dough seems to be sticking, sprinkle some sugar onto it
  9. Cut out biscuits using a 5cm-7cm cutter and place them on a baking tray
  10. Bake for 10 minutes, then check the shortbread. Keep baking until just the very edges of the biscuits are starting to turn brown. Keep an eye on them as they will burn very quickly
  11. Remove from the oven and use a spatula to lift the biscuits from the hot tray. Leave to cool for a few minutes so that they firm up