Shortbread Recipe


  • makes 8-10
  • Easy

Discover how to achieve buttery, melt-in-the-mouth shortbread cookies using just four ingredients. Top pastry chef Roger Pizey of Peyton and Byrne shares his secrets to this simple yet scrumptious biscuit.


Try our easy shortbread cookies, then check out more delicious cookie recipes such as these classic chocolate chip cookies.

Master baker Roger Pizey gives tips for the perfect shortbread: ‘Make sure your butter is really soft, as this is the only thing that binds together the dry ingredients. You want a pale coloured finish, so don’t let the shortbreads get too golden. Lastly, cool the shortbreads completely on the baking sheet before handling, otherwise they may crumble.’



  • unsalted butter 275g, softened
  • caster sugar 160g
  • white flour 300g
  • semolina flour 150g


  • Step 1

    Cream the butter and sugar together until pale and fluffy. Fold in both flours and roll into a sausage shape about 6cm in diameter. Wrap in clingfilm and refrigerate for at least 30 minutes or until you need to use it.

  • Step 2

    Heat the oven to 160C/fan 140C/gas 3. Slice the mixture into biscuit shapes, approximately 4mm thick. Put on a lightly buttered non-stick baking tray and cook for 10-15 minutes until just about to colour.

Discover the best biscuit and cookie recipes...

Dark Chocolate Cookies Recipe with Walnuts