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Perfect All-Butter Shortbread

Moist, crumbly, perfect all-butter shortbread slices.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Snack
Cuisine: Mediterranean
Servings: 6 1.5-inch fingers
Author: Amy Ho


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


  • 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.