• Cara Goulding

Shortbread Recipe

I could eat shortbread all day every day. It's one of the greatest things on earth. I try not to bake it too much because otherwise I wouldn't be able stop eating it but for you I have made an exception and whipped some up. Crumbly and buttery it's a whole world of yum and I hope you enjoy it too!


125g butter 55g caster sugar, plus extra for sprinkling 180g plain flour

Putting it all Together

Preheat the oven to 190C.

In a bowl beat the butter and the sugar together until smooth.

Shift in the flour and combine with the butter and sugar. Turn on to a lightly floured work surface and roll out the mixture to 1cm thick. Cut into fingers (or a preferred shape) and place onto a lined baking tray. Prick with a fork and sprinkle with caster sugar before chilling in the fridge for 20 minutes.

Bake in the oven for 15 minutes, or until pale golden-brown. Set aside to cool on a wire rack before tucking in with a cup of tea.

Cara x