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 our millionaire shortbread, caramel shortbread and vegan shortbread.

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.

More shortbread ideas below:

Millionaire shortbread

This is the perfect trio of buttery shortbread, gooey caramel and thick, sweet chocolate. It's easier than you think to make your own millionaire's shortbread - try it today!

Classic Millionaire's Shortbread

Caramel shortbread

Sweet and salty flavours are an ongoing trend and this shortbread recipe is the perfect way to blend these flavours. It's quick and easy baking and will please a crowd.

Vegan shortbread

Follow expert baking tips from School Night Vegan to ensure you get lovely crumbly biscuits every time.

Vegan Shortbread Recipe

Chocolate, orange and almond shortbreads