Classic Shortbread
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Classic Shortbread

Classic Shortbread

perfect for sharing

A classic dessert of Scottish origin baked to perfection made with plenty of butter.

Egg(s) not included
Total Time1 hour 30 minutes
Cooking Time25 minutes


Serving amount

150 grams

Plain Flour

(Contains Wheat May be present Cereals containing gluten, Egg, Peanut, Sesame)

75 grams


1 pack(s)


(Contains Milk)

Not included in your delivery

1 unit(s)



Nutrition Values

Energy (kJ)3542 kJ
Energy (kcal)847 kcal
Fat43.4 g
of which saturates27.4 g
Carbohydrate98.5 g
of which sugars38.9 g
Dietary Fiber3 g
Protein11.8 g
Cholesterol0 mg
Salt0.99 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Baking Sheet with Baking Paper


Get prepped
  • Separate 1 egg white from the yolk.
  • Reserve 1 tbsp flour.
  • Add sugar, butter and remaining flour to a large bowl.
  • Knead with your fingertips until the butter is incorporated and the dough has a crumble-like consistency.
  • Add the egg yolk and mix until the dough is smooth.
    Wrap in cling film or baking paper. Refrigerate until firm to touch, 30-45 mins,.

TIP: To speed things up, freeze the dough instead, 15-20 mins.

Shape the Shortbread
  • While the dough cools, preheat the oven to 190°C/170°C fan/gas mark 5.
  • Sprinkle some reserved flour over your work surface and your dough.
  • Using a rolling pin, roll the dough out to about 5mm thickness.
  • Using round cookie cutters or a small round glass, cut out the shortbread shapes.
  • Roll the remaining dough into a ball, and repeat the process until all the dough has been used.

Little Chef's TIP: Have the kids help shape the shortbread.

Bake and Serve
  • Place the shortbread shapes onto a lined baking tray, spacing them well apart.
  • Bake for 10-15 mins, or until lightly golden.
  • Leave to cool and serve.
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