Shirleybird’s Shortbread

My mom makes the best shortbread in the world! We’re talking melt in the mouth, just the right amount of sweet and salty and perfect with a cup of tea. The last time she stayed with us I watched her make it a few times and learned that the secret is in the pricking. It doesn’t matter if you melt your butter or just let it soften. The recipe is really easy and can be put together in under ten minutes (depending on your fork pricking skills). It’s a wonderful recipe to do with kids.



250 grams of salted butter (2 sticks in US) – add a pinch of salt if you use unsalted butter

5 TBLS sugar

2 cups of flour

4 TBLS of cornflour (cornstarch)


STEP 1: Set oven to 300 F/ 150 C. Melt or soften the butter and blend it with the sugar.

img_5278STEP 2: When the butter mixture is smooth, add the flour and cornflour. Blend until there are no lumps.

img_5279STEP 3: Press mixture into 8 x 8 inch (20 x 20cm) pan using the back of a spoon. Flatten until smooth.

img_5280STEP 4: Prick the entire surface with a fork. Start in one corner, go all the way down, and repeat in the next row.

STEP 5: Bake in the oven for 45 minutes. Take out and cut into squares.

img_5283STEP 6: Turn off oven and return the cut shortbread to the oven to dry out for another 45 minutes at least. If it is not completely dried out, you can leave it in the oven for a little longer.

STEP 7: Take out it out of the oven and sprinkle with sugar.