I enjoy making this old-fashioned shortbread, especially at Christmas. The crisp, buttery flavour always takes me back to Christmases at home—turkey in the oven, pavlova on the table, and plates of shortbread ready to share.
This recipe has been in our family for years, and it’s still a favourite. I now make it as a gift for friends and family—simple, thoughtful, and always appreciated. I usually pop a few pieces into a $2 shop container or a cellophane bag tied with a ribbon. Easy to do and always well received.
What I’ve noticed is people often say it reminds them of their nana’s baking. That’s lovely to hear—it just shows how these simple, homemade treats really stick in people’s memories.
Nisha’s Choice
One of my favourite parts of the holiday season is when my daughter, Nisha, takes a batch of this shortbread to school to give to her fellow teachers in the lead-up to Christmas. It’s become a lovely tradition for her, and the teachers always appreciate the homemade treat. It’s a small gesture, but it always seems to make the holiday season feel a little bit special.
A Few Handy Tips
Mixing by hand can be a bit of a workout, so if you have a stand mixer, try using the paddle attachment to make the job easier. Otherwise, you can turn it into a family activity—pass the bowl around and take turns!
Don’t be tempted to add any extra liquid, even if the dough seems dry at first. Just keep mixing, and it will come together in the end. If it still feels a bit stiff, pop it onto a floured surface and give it a gentle knead.
And finally, for that lovely, chunky texture we all love in shortbread, don’t roll it too thin. A thicker biscuit gives a more satisfying crunch and a better bite.
Recipe
To print the recipe, simply click the ‘Print’ button below and save your PDF for easy reference!
🍪🍯✨🧈👵🍽️✨🧈🍯🍪
Betty's Classic Shortbread
A traditional shortbread recipe passed down through the generations, with a perfect balance of buttery goodness and a light, melt-in-your-mouth texture.
- Tips:
- Make sure to cream the butter and sugar well for a light texture.
- If the dough gets too stiff, don’t worry—just knead it gently on a floured surface.
- For extra crunch, you can add a sprinkle of sugar on top before baking!
Recipe Credit: This one’s from my Auntie Betty – a family favourite passed down with love.
Ingredients
- 1/2 lb butter (225g), softened
- 3/4 cup caster sugar
- 2 cups plain flour
- 1 cup cornflour
- 1/2 tsp baking powder
- Pinch of salt
Directions
- Preheat the Oven: Set your oven to 150°C (300°F).
- Cream the Butter & Sugar: In a bowl, beat the softened butter and sugar until light and fluffy.
- Mix the Dry Ingredients: Sift the plain flour, cornflour, baking powder, and salt together. Gradually add it to the butter mixture and mix until smooth.
- Knead the Dough: If the dough gets too stiff, turn it out onto a floured board and gently knead until it comes together.
- Roll & Shape: Roll the dough out to about 1/4 to 1/2 inch thick. Cut into squares or rectangles, then prick a few lines on top with a fork.
- Bake: Place the shortbread on a baking tray and bake for 30 minutes at 150°C. The edges should be just beginning to turn golden.
- Cool & Serve: Let the shortbread cool on the tray before transferring it to an airtight container.
Nutrition
Per Serving: 190 calories; 11 g fat; 16 g carbohydrates; 3 g protein; 6 g sugar.Don’t lose it — Pin it! Save this recipe to Pinterest or share it with a friend so you can find it again. ♡ Janet
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And if you have melted chocolate on hand, one-half of these shortbread cookies could be dipped!
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Yes, totally! That would be even better… Mmmmm.
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