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Craft perfect shortbread with my traditional recipe—a blend of simple ingredients for a sandy, buttery, and flawless texture every time.

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Prepare the ingredients for making your traditional shortbread recipe. You probably have them all in your kitchen!

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Combine butter, sugar, and salt. Beat on medium speed until light and creamy.

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While butter and sugar are creaming, mix all-purpose flour and rice flour in a separate bowl.

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Gradually add the flour mixture to the butter mixture in 2-3 batches, mixing on low speed to combine each time.

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Once all the flour is added and the traditional shortbread dough comes together, transfer it onto a lightly floured surface.

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Knead the shortbread dough lightly until it becomes smooth. Don't over-knead it though!

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Divide the shortbread dough into two portions and form into discs.

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Put the discs onto the lined trays and score each one into 8 wedges with a sharp knife.

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Use a fork to prick holes all over each disc.

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For cut-out or stamped cookies, roll portions of the dough between parchment paper to achieve your preferred thickness.

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Remove the top sheet of parchment and either cut out or stamp cookies.

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Place on lined trays, leaving Cook the traditional shortbread cookies until firm but not brown.

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Traditional shortbread discs make beautiful 'petticoat tails' cookies.

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Cool traditional shortbread on the baking trays for 5 minutes. When completely cool, store in an airtight container.