Granny's Shortbread

By request from Betsy Weber, I’m revealing my granny’s shortbread recipe (with permission).


  • 200g plain flour
  • 100g Butter
  • 50g Castor Sugar (called superfine sugar in the US)


  • Mix the flour and sugar together
  • Cut the butter in to pieces.
  • Using fingertips rub it into the mixture until evenly distributed (almost like bread crumbs)
  • Knead the mixture together into a soft but not sticky dough.
  • Divide the mixture and shape into rounds (about 1cm thick).
  • Place rounds on greased baking tray(s)
  • Bake at gas mark 3 / 325°F / 160°C for about 45 minutes until the shortbread is a pale golden colour.
  • Cool before storing in an air-tight container


Instead of rounds, the mix can be spread out over a rectangular tray and cut in to fingers after baking, but before cooling.

I should also note that following the recipe above will not give the same results as the 8 decades worth of expertise in lovingly baking shortbread that my granny has. As a child the first thing I asked for when visiting was always: Did you make any shortbread?

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