These Delia Smith shortbread biscuits are everything a classic shortbread should be. Rich, buttery, gently crumbly, and delicately crisp at the edges. They are simple to make, rely on just a handful of ingredients, and come together with very little effort. From start to finish, you can have these biscuits baked, cooled, and ready to enjoy in about 45 minutes.
Ingredients
For the shortbread biscuits
- 225g unsalted butter, softened
- 110g caster sugar
- 275g plain flour
- 75g rice flour
- Extra caster sugar, for sprinkling
How to Make Delia Smith Shortbread Biscuits
- Prepare the oven: Preheat the oven to 160°C or 140°C fan. Line a large baking tray with baking parchment so the biscuits bake evenly and do not stick.
- Cream the butter and sugar: Place the softened butter and caster sugar into a mixing bowl. Beat until pale and smooth, using a wooden spoon or electric mixer on a low speed.
- Add the dry ingredients: Sift the plain flour and rice flour into the bowl. Mix gently until the dough starts to come together and looks soft but not sticky.
- Shape the biscuits: Turn the dough onto a lightly floured surface. Roll out to about 1cm thickness and cut into rounds or fingers. Place them slightly apart on the prepared tray.
- Bake gently: Bake in the centre of the oven for 30 to 35 minutes until pale golden. The biscuits should not brown deeply.
- Cool and finish: Remove from the oven and sprinkle lightly with caster sugar while still warm. Leave to cool on the tray for 10 minutes, then transfer to a wire rack to cool completely.
Tips for Perfect Shortbread
Why is my shortbread spreading too much?
This usually means the butter was too warm. Chill the shaped biscuits for 10 minutes before baking to help them hold their shape.
How do I keep shortbread tender?
Handle the dough gently and avoid overmixing once the flour is added. This keeps the biscuits crumbly and light.
Can I make the biscuits extra crisp?
Leave them in the switched off oven with the door slightly open for 5 minutes after baking. This dries them gently without browning.
Serving Suggestions
- Serve with afternoon tea or coffee
- Dip half the biscuit in melted dark chocolate
- Enjoy with fresh berries and whipped cream
Storage
Room temperature
Store in an airtight tin for up to 7 days. Keep away from heat to preserve the buttery texture.
Refrigerator
Not recommended, as chilling can make the biscuits lose their delicate crumb.
Freezing
Freeze baked shortbread in an airtight container for up to 3 months. Thaw at room temperature before serving.
Nutrition
- Calories: 190 kcal
- Carbohydrates: 18g
- Protein: 2g
- Fat: 12g
- Saturated fat: 7g
- Sodium: 45mg
Nutrition values are estimates and may vary depending on ingredients used.
FAQs
Can I bake this as a loaf instead?
Shortbread dough is best shaped as biscuits or pressed into a tin. Baking it as a loaf will affect the texture and baking time.
What thickness works best for shortbread biscuits?
Around 1cm thickness gives the best balance of crisp edges and crumbly centres.
Can I use only plain flour instead of rice flour?
Yes, but the biscuits will be slightly less crumbly. Rice flour gives classic shortbread texture.
Is this recipe suitable for children?
Yes, the flavour is mild and buttery, making it perfect for children.
Delia Smith Shortbread Biscuits
Course: DessertCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesClassic Delia Smith shortbread biscuits with a rich buttery flavour and delicate crumb. Simple, traditional, and perfect for tea time.
Ingredients
225g unsalted butter, softened
110g caster sugar
275g plain flour
75g rice flour
Extra caster sugar, for sprinkling
Directions
- Preheat oven to 160°C or 140°C fan and line a baking tray.
- Cream butter and caster sugar until pale and smooth.
- Mix in plain flour and rice flour to form a soft dough.
- Roll out, cut into shapes, and place on the tray.
- Bake for 30 to 35 minutes until pale golden.
- Sprinkle with sugar and cool completely on a wire rack.
Notes
- Do not overbake, as shortbread should remain pale.
- Chilling the dough briefly helps maintain shape.
- Biscuits freeze well once fully cooled.
