Perfect All-Butter Shortbread from Blooms & Baking

Hello, lovely friends. How are you this week? I hope this post finds you happy, relaxed, and lightly freckled from the summer sun. I know we’re only on the third day of the week, but we’ve been having such a lovely one so far. Boyfriend joined me in the kitchen for a spot of baking, I had real in-person drinks with friends, and I got some good work done on a couple upcoming posts. And it’s only Wednesday. I think this bodes well for the rest of my week – right?

Today, I wanted to share a recipe with you for Perfect All-Butter Shortbread. I mentioned it briefly in July’s Monthly Musings post, but I’m going to preach about this recipe until everyone I know is convinced. It comes from my latest cookbook purchase – Amy Ho’s Blooms and Baking Cookbook – and is hands down the most ridiculously delicious shortbread I’ve ever tried. “Perfect” is not a statement I make lightly.

I’ve made this shortbread twice now. Once for Boyfriend’s mom’s birthday, and once for tea with my family. It was such a success both times that there were hardly any leftovers, sadly. Buttery, crumbly, light, melt-in-your-mouth, perfection. It’s so easy to make it’s almost laughable, yet also luxurious enough to be gifted to your friends. You’ll just have to take my word for it – this is the perfect all-butter shortbread recipe.

Brb, just talked myself into whipping up another batch. Enjoy!

Print this recipe!

Perfect All-Butter Shortbread; makes six 1.5-inch shortbread fingers |

Recipe from Blooms & Baking by Amy Ho


105g plain flour
30g cornflour
127g salted butter, very soft
65g granulated sugar, divided
crushed rose petals, for decoration, optional


Preheat the oven to 165C & grease and line a 9×5-inch loaf tin with parchment paper.

In a medium bowl, whisk together the flour and the cornflour; set aside.

Using an electric whisk or a stand mixer fitted with the paddle attachment, beat the butter together with 39g of the sugar on a medium speed for about 30-seconds, or until creamy. Add the flour mixture into the bowl & mix on low speed until a smooth dough has formed, about 1-minute.

Spread the dough evenly into the prepared loaf pan and bake in the preheated oven for 35-40 minutes, or until the edges and top are a very light golden brown.

Leave the shortbread to cool in the pan for about 25-minutes, or until warm to the touch. Sprinkle the remaining 26g of sugar over the warm shortbread & tilt the pan around so that it is evenly covered. Gently use the parchment paper to lift the warm shortbread out of the tin. Using a sharp knife, cut the shortbread into even sized fingers, about 1.5-inches thick. Leave to cool completely before serving.

PS, shout-out to my sister for the wonderful hand modelling! You did great, Kid!

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