Shortbread Recipe

my aunt sylviaThis recipe comes to you courtesy of my Auntie Sylvia. She is my favourite Aunt, guess how I know she is my favourite Aunt?  She tells me that this is a fact every time I talk to her (so it must be true)!

She is a genius at shortbread, she makes them thick, crumbly and absolutely delicious.  My late Uncle Bill used to make the best Victoria Sandwich I’ve ever tasted, so light that he could take on the W.I. any day.  Baking really is in the blood.

I have fiddled with her recipe and made them comparatively thin as I’m sandwiching them together.  This is a perfect gift idea for Mother’s Day (for my US readers – our Mothers Day is much earlier than yours in May, but there is nothing stopping you having a go at this recipe now).

To make my Auntie Sylvia’s Shortbread you will needshortbread recipe ingredients

  • 220g Butter (at room temp)
  • 350g Plain Flour
  • 100g Caster Sugar (+ a little for dusting)
  • Apricot Jam &/or Chocolate

Step 1

Mix the butter and sugar in a bowl until combined, no whipping until light and fluffy as you don’t want to incorporate air – you don’t need the shortbread to rise.


Step 2

shortbread recpie bring the mix togetherSift in the flour and mix together, the warm butter makes this easy, but do not expect the mix to form a paste, just mix until you have a crumbly texture starting to clump together. If you over-mix you will get the gluten going and this will give you a chewy biscuit. Tip the mix out onto your work surface and press it with your hands until it comes together. It may still be a little crumbly, but don’t worry.

Step 3

cut out your shortbreadRoll out your mix on a floured surface with a floured rolling pin. Then cut out using a fluted 6cm cutter. If you don’t have a cutter you can slice the biscuits into squares or fingers. I’m making sandwich versions here with cut out letters to make a message.

If you are making sandwich versions roll your mix out to the thickness of a £1 coin.  If you are making single layer biscuits then Auntie Sylvia makes them about 1cm deep, very indulgent.

Step 4

prick the surface of your biscuitsTransfer the biscuits onto a parchment covered baking tray and prick the surface with a fork. I forgot to do this with half the batch and they puffed up, not a good look (nobody’s perfect).

Bake in a 150C (300F) oven.  If you are making the thick version bake for 30 mins, but Auntie Sylvia warns that you should check on them at 25 mins.  For my thinner version I baked them for 14 mins.

Step 5

re cut any letter that have filled inWhen they are baked leave them on the tray for a moment to let them set. If like me you are cutting letters into the surface then now is the time to re-cut any that have filled in as they baked.

As soon as the biscuits feel a little more solid transfer them to a wire rack to cool.

Step 6

spin chocolate on the surfaceMelt 100g dark chocolate and pour it into a small piping bag. I always make my own paper piping bags, if you need to know how follow this link to a previous blog.

Snip the end off the piping bag, only a narrow tip is required and working quickly make lines of chocolate over the surface of your biscuits – the professionals call this ‘spinning chocolate’.

Alternative finish

press into the sugarSprinkle a couple of tablespoons of caster sugar onto a plate and whilst your biscuits are still warm press the top side into the sugar and return to the rack to cool.


In a saucepan warm 3 tablespoons of jam, this makes the jam easier to spread otherwise you could break the biscuits. Take a biscuit, add a teaspoon of jam and spread the jam out with the back of the spoon and then top off with a biscuit with a letter cut into the surface.


add centres to the lettersAdd centres to the letters – these I baked separately as being so small they only take a few mins to cook.

Have you guessed what message I was spelling out? HAPPY MOTHERS DAY. My Mother in Law (Stan) is devoted to dark chocolate so the chocolate topped version are perfect for her, my Mother likes apricot jam so the letters version will suit her. Whatever you decide to do this weekend, if you can do, do it with your MUM!

finished shordbread recipe



  • Janine 14th March 2015 at 9:58 am

    We like it! Mia wants to make them for me xx

  • Lamby 14th March 2015 at 10:21 am

    Looks delicious! Peg’s mad for shortbread so I’ll have to give this a go.

    • Mark 14th March 2015 at 11:00 am

      Hi Lovley to hear from you! Make some and send us a picture!

  • Kathy R 14th March 2015 at 10:26 am

    Great recipe and lots of fun with the chocolate but personally the addition of chocolate rather guilds the lily as the shortbread is so rich and crumbly on it’s own. However any Mum would be delighted with a box of these cookies

    How about the addition of strawberries and cream for a scrummy desert?


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