Shortbread Cookies

These buttery shortbread cookies are everything they should be – tender, crumbly, and not overly sweet. The secret to their delicate texture is a high butter ratio that melts in your mouth with each bite. They bake to a pale golden finish, never browned, just the way true shortbread is meant to be. For the cleanest cuts with no crumbles, partially bake first, slice, then finish in the oven. This method delivers those neat bakery-style bars while keeping the signature crumbly bite. Perfect for serving with tea or coffee, these Scottish classics are simple yet indulgent.

Instructions

1. 1

   Preheat oven to 160°C/325°F (standard) or 150°C/300°F (fan forced).

2. 2

   Butter and line a 31.5 x 23.5 cm / 9 x 13" pan with baking paper, leaving an overhang for easy removal.

3. 3

   Beat softened butter until smooth. Add icing sugar and mix until combined.

4. 4

   Add half the flour, mix until it resembles wet sand, then mix in the rest. Bring together into a smooth dough using hands, kneading lightly if needed.

5. 5

   Press dough into the prepared pan. Optionally roll over the surface lightly with a small rolling pin or glass for a smooth top.

6. 6

   Bake for 20 minutes until edges are lightly golden and the surface is still pale.

7. 7

   Remove from oven, cut into bars (8 x 3 pieces suggested), and prick with a fork if desired. Return to oven for 8 more minutes until pale golden.

8. 8

   Turn off the oven, leave door ajar, and let the cookies cool inside for at least 1 hour.

9. 9

   Lift cookies out using the baking paper, cool fully on a rack, then serve.

Recipe Notes

• Rice flour – This recipe is tender enough without it, but you can swap 1/4 cup of flour for rice flour if you prefer. Cornstarch/cornflour can be used, though it may leave a chalky taste.

• Sugar – Icing sugar gives a smoother finish and is less sweet than regular sugar. In Australia, both Soft and Pure icing sugar work the same. You can substitute with 1/2 cup superfine (caster) sugar + 2 tbsp flour.

• Food processor or rubbing butter – Instead of creaming softened butter, rub cold butter into flour and sugar, or pulse in a processor until breadcrumbs form, then continue with the recipe. This yields a more crumbly texture and rustic surface.

• Hot weather tip – If your kitchen or hands run hot, press the dough into the pan, then refrigerate for 20 minutes before baking.

• Pre-cutting – For cut-out shapes, add 2 tbsp flour to firm the dough. Roll to 1 cm thickness, cut, chill, then bake at 170°C/340°F (standard) or 150°C/300°F (fan forced) for 15 minutes until just golden at edges.

• Method notes – Cut halfway through baking for neater bars, and let cookies cool in the oven with the door ajar. This prevents browning and keeps them pale, as shortbread should be.

• Measuring cups – Both US and Australian cup measures work without issue; this recipe is forgiving.

• Storage – Keeps 3 days in an airtight container, or freezes up to 2 months.