This Classic Shortbread is a simple, traditional recipe made with flour, butter, cornflour, arrowroot and icing sugar. The result is a lovely buttery shortbread with that familiar melt-in-your-mouth texture.
With only basic ingredients, it’s straightforward to prepare and ideal for Christmas baking, homemade gifts or simply enjoying with a cup of tea. It’s a classic recipe that’s well worth having on hand.
The story behind this treasured family shortbread recipe
I have been wanting to learn how to make shortbread for years. I always assumed it would be really tricky so just enjoyed others making it for us. So, I went on the search for the elusive best shortbread recipe and I knew where to turn.
I have asked my Mum to share her favourite recipe and she has passed on a very special recipe indeed. My Mum’s Grandma was named Bessie Dora. She was born in 1882 and travelled to New Zealand from Taunton, England in the late 1800’s. She was a housemaid so no doubt had access to the family recipes and went on to pass these along to her own family. Bessie Dora settled in Rotorua where she married and then moved to a small dairy farm in Tirau. She went on to have 5 children, one of whom passed very young. She was a great cook and a much loved Grandma to my Mum.
I am delighted to share this recipe and have it stored here forever for families to continue to enjoy and love.
How I adapted the original shortbread recipe
Onto the recipe and how you can make it. I have slightly amended and adapted the original recipe, it was given to me all in ounces and I have increased the butter slightly from the original to ensure a lovely buttery shortbread finish. These are truly delicious shortbread, so light, they melt in your mouth!
What do you need to make Classic Shortbread?
The ingredients for this Classic Shortbread couldn’t be simpler. You will need:
- Butter
- Flour
- Icing Sugar
- Cornflour
- Arrowroot
- Salt
What is arrowroot?
Arrowroot is a very fine white starch, usually sold as arrowroot powder or arrowroot flour. It’s commonly used as a thickener in cooking, a little like cornflour.
In shortbread, arrowroot is often combined with regular flour. It helps give the shortbread a lighter, finer and more delicate texture, contributing to that classic crumbly, melt-in-your-mouth finish.
If you cannot access arrowroot, simply use the same amount of cornflour.
How this shortbread recipe has stood the test of time
To make these is really lovely and simple. These were originally made in a coal range so no time or baking temperature is on the original recipe so to say these have stood the test of time is an understatement!
How to cream the butter for shortbread
I have used softened room temperature butter and a food mixer to make them. But, you could easily use a wooden spoon and a strong arm. For this recipe softened butter works best and creates melt in the mouth shortbread.
Whip the butter until it is pale and creamy. It usually takes around 4 minutes, scraping the sides of the bowl as you go.
How to mix and knead the shortbread dough
I add the flour, icing sugar, arrowroot, cornflour and salt to a medium bowl and combine this fully. Then once the butter is ready I add the flour and carefully mix until the ingredients combine and begin to form soft clumps of dough.
Remove this mixture onto a floured bench and gently knead the dough into a soft ball.
How thick should you roll shortbread dough?
Using a floured rolling pin roll the dough to around 5-6mm thickness. I like my shortbread to be lovely and thick. This makes it soft and crumbly but you can make them thinner or smaller for a slightly crisper biscuit.
What shape should you cut shortbread?
You can use any shape cookie cutter you have on hand. To be festive today I have used a star shape and a Christmas Tree, but a circular cookie cutter would be lovely or even fingers or squared shaped shortbread would be nice too.
You will need to carefully transfer the cut shapes to the baking trays. I use a metal spatula to do so, as the dough is very soft. Then I reroll the leftover dough to roll out again and cut shapes until all of the dough is used up.
How long should you bake shortbread?
Shortbread does not need to be baked long, these took about 13 minutes. You want the edges to just appear to brown but the overall biscuit to remain pale. Remove them from the oven, as they will firm upon cooling. The end result is a lovely light melt in the mouth shortbread biscuit.
A truly special recipe from my family to yours. Please let me know if you make it.
How to store and freeze shortbread
Shortbread will keep for at least a week when stored in an airtight container, although this can vary depending on the weather and how well it is stored.
You can also freeze shortbread for up to 3 months. As it is quite delicate, allow it to cool completely before carefully wrapping it in plastic wrap and placing it in a solid airtight container for freezing.
What are the measurements in cups?
I have left this recipe in grams as the original recipe is in ounces, so this way no matter where in the world you are you can convert it to your local unit of measurement from grams. You can often pick up reasonably priced kitchen scales to have on hand.
Other shortbread recipes to try
If you love a good shortbread recipe, I have a couple of other delicious versions for you to try. Here are two more favourites to add to your baking list:
I love sharing family recipes. You can find a large selection of Cookie & Biscuit recipes on my website by clicking here.
Bessie Dora’s Classic Shortbread recipe
Classic Shortbread
Classic Shortbread made with flour, butter, arrowroot, cornflour and icing sugar for a simple, buttery biscuit with a lovely melt-in-your-mouth texture.
Ingredients
- 180 g Butter, room temperature, cubed
- 115 g Plain White Flour
- 55 g Icing Sugar
- 55 g Cornflour
- 55 g Arrowroot
- 1/2 teaspoon Fine Salt
Instructions
- Preheat the oven to 160°C Fan Forced and set two oven racks near the centre of the oven.
- Line two baking trays with baking paper (a little cooking spray helps it stick). In a food mixer bowl, with a paddle attachment, beat the cubed, room-temperature butter for 4-5 minutes until pale and creamy, scraping the bowl as needed.
- In a medium bowl, sift flour, icing sugar, cornflour, arrowroot, and salt and stir to combine. Add this to the whipped butter, then gently combine until it just begins to clump together and a light soft dough forms then stop the mixer, do not overmix.
- Using a rubber spatula scrape the dough from the paddle and scrape the sides of the bowl to form the dough into a smooth ball and lift onto a well floured bench.
- Using a flour coated rolling pin, gently roll the dough to about 5-6mm thick, sprinkling flour on top as needed.
- Cut into shapes with a cookie cutter or slice into squares or fingers with a sharp knife. Using a metal spatula carefully lift and place each shape on the prepared trays leaving a 2 cm gap between.
- Gather any leftover dough into a ball, re-roll on a floured surface, and cut until all the dough is used.
- Bake for 12-14 minutes, or until the edges just begin to lightly colour. Avoid over-baking; the shortbread should remain pale.
- Allow the shortbread to cool on the trays; the shortbread will firm as it cools. Store in an airtight container once fully cooled, it keeps very well.
- Enjoy!
Notes
Should I use Cold or Softened Butter
For this recipe softened butter works best and creates melt in the mouth shortbread
How can I make this if I don't have a food mixer?
You can use an electric hand held beater or wooden spoon and a strong arm.
Can I double the recipe?
Absolutely, just prepare more trays.
How long does Shortbread keep?
This will depend on a number of factors including the weather and how well it is stored, but it will store for at least a week in an airtight container.
Can I freeze shortbread?
Yes absolutely. Shortbread is very delicate however so take care when preparing for freezing. allow to completely cool then carefully wrap in plastic wrap and place in a solid airtight container. These will freeze for up to 3 months.
What can I substitute for the Arrowroot?
You can add the same amount of Cornflour if you cannot get arrowroot.
What are the measurements in cups?
I have left this recipe in grams as the original recipe is in ounces, so this way no matter where in the world you are you can convert it to your local unit of measurement from grams. You can often pick up reasonably priced kitchen scales to have on hand.
Nutrition Information
Yield 16 Serving Size 1Amount Per Serving Calories 135Total Fat 9gSaturated Fat 6gUnsaturated Fat 3gCholesterol 24mgSodium 141mgCarbohydrates 12gFiber 0gSugar 3gProtein 1g
These are calculations made by an online tool and are an estimation only. Please use your own calculations if required.
It really is as easy as that! I hope if you have never tried making shortbread before, this recipe gives you the confidence to give it a go. It is such a special family recipe, and I love the thought of it continuing to be made and enjoyed for generations to come.
A huge thank you to Westgold for partnering with me. Keep an eye out for their lovely products in store, and I really hope you love this Classic Shortbread as much as we do.
If you give this recipe a go, I’d love to hear how it turned out for you in the comments. You can also leave a ⭐ rating in the recipe card above, it really helps others find and enjoy this recipe too.
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Happy baking,
Anna x
Stacey Howarth says
This recipe is perfection… I will never use another ever again! Made it this evening and I’ve never had better. Thank you so much!
Anna From Just A Mum says
I’m so delighted you enjoyed it!! Anna
Ash says
Amazing recipe! But was wondering if I can substitute the flour for gluten free all purpose flour to make a gluten free batch?
Chrissie says
These held their shape, but mot very sweet and a dry
Toni line says
Made these today,absolutely delicious will be making again and will only use this recipe for shortbread in future,only used cornflour as didn’t have arrowroot
Many thanks
Judith says
Could you send me the amount of each ingredient needed please for the shortbread recipe
Rhonda says
My English father used to make shortbread and it didn’t have that grit from rice flour that is in a lot of recipes but this recipe sounds like it is melt in the mouth like his was.
Deepthi says
Instead of icing sugar, can I use powdered sugar?
justamumnz says
Icing sugar, confectioners sugar and powdered sugar at all the same thing.
Tracey says
Just made these and the house smells deliciously of Christmas. Super easy recipe and very adaptable. I didn’t have enough cornflour to double, no arrowroot either, so custard powder went in instead. Oh my! They are so tasty. I will be making more after a trip to pick up more cornflour.
Ljay says
Such an easy recipe to use, thank you so much for sharing. I doubled the cornflour instead of using arrowroot, cooked for 13 minutes (checked at 10 just in case my oven was running hot). They taste as good if not better than store bought ?? Kids had so much fun making Christmas cookies.
justamumnz says
I am so pleased you enjoyed it!
Kay George says
I made the shortbread today I struggled with the gram could you put it back up in ounces as I still bake in ounces and pounds .Thanks from an old girl .
justamumnz says
Grams are a universal unit of measurement so you can easily do a google search to convert them to your preferred unit of measurement.
Lisa Wilson says
What is arrowroot and what does it doin the recipe
justamumnz says
Arrowroot is very similar to cornflour in that it is a starch thickener, and as I mention in my post it can be replaced with the equivalent amount of cornflour if needed. It is a starch like cornflour, made from the Arrowroot it is great for recipes cooked at a lower temperature. It is found in the baking aisle at your supermarket.