Classic shortbread recipe | Sainsbury`s Magazine
Shortbread evolved from medieval biscuit bread, where leftover bread dough was baked as the oven lost its heat. In time, yeast was replaced by butter, and biscuit bread became shortbread
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Ingredients
- 250g very soft butter, plus extra for greasing
- 125g golden caster sugar, plus extra for sprinkling
- 300g plain flour
- 50g cornflour
- ½ tsp fine sea salt
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