Delia Smith Shortbread Biscuits

There’s something oddly grounding about making shortbread from scratch. You don’t need much — just butter, sugar, flour, and a little time. No fancy gear. No fridge faff. Just you, your hands, and a wooden spoon.

This recipe reminds me of baking with my gran on quiet Sunday afternoons — the kitchen warm, radio murmuring in the background, the smell of butter and sugar hitting the air just as the oven does its thing. You’ll know they’re nearly ready when the house starts to smell like a hug.

And that first bite? Buttery, crumbly, sweet — like a biscuit pretending to be cake. Absolutely lush.

Why You’ll Love It

• Just 3 main ingredients. You probably already have ’em.
• No mixer? No problem. Wooden spoon gets the job done.
• Easy to shape — fingers, rounds, stars — go wild.
• Keeps for days, and actually improves with age (if you can resist).
• Makes a proper gift — pop in a tin, tie with string, done.
• Goes ridiculously well with tea, coffee, or straight off the tray.

Ingredients

• 340g (2¾ cups) all-purpose flour
• 100g (½ cup) sugar
• 227g (2 sticks) salted butter, softened
• Extra sugar for sprinkling

Note: You can use unsalted butter — just add a fat pinch of salt.

How to Make It

Rub it all together:

In a big bowl, mix the butter and sugar — but don’t cream them like cake batter. You’re going for blended, not fluffy. Room temp butter is key here. Straight from the fridge? Nope. Melty mess? Also nope.

Work in the flour:

Add your flour and stir it in until you get a stiff, sandy dough. Use your hands at the end if needed — just don’t overwork it. We want crumbles, not chewy cookies.

Pick your shape and thickness:

You’ve got options here. Press into an 8×8 tin for fingers, or roll it out and use cookie cutters. Just make sure it’s thick — about ¾ inch or 2 cm. Too thin and they’ll bake sad and dry.

Dock and dust:

Use a fork to gently prick the tops (looks cute and helps them bake evenly). Sprinkle with sugar — be generous, it’ll give them that sweet, crunchy top.

Bake low and slow:

Pop into a 160°C fan (180°C regular / 350°F) oven for about 25–30 minutes, or until just golden at the edges. Don’t let them go too brown — pale is the goal here.

Cool down, then devour:

Leave them in the tin to cool a bit — they firm up as they sit. Once cool, transfer to a rack or sneak one while warm. I always do.

Common Mistakes and How to Dodge Them

Why’s my dough too crumbly to shape?
Could be too dry. Add a tiny bit more butter — like half a teaspoon — and gently knead it in.

Why are they tough, not tender?
You probably overmixed. Be gentle! It’s shortbread, not sourdough.

Why do they stick to the pan?
Grease your tin lightly or use parchment. Or sprinkle sugar on the base — old-school trick that works wonders.

Why are mine brown on top?
Oven’s too hot or you baked ’em too long. Shortbread should look more blonde than bronzed.

Storage and Reheating

• Room Temp: Keep in a tin or sealed jar for up to a week.
• Freezer: Freeze unbaked dough or baked biscuits. Wrap well. Eat within 3 months.
• To Reheat: Not necessary, but if you like warm biscuits, 3 mins in a low oven (300°F) does the trick.

Frequently Asked Questions

Can I use caster sugar instead of regular sugar?
Yep! It’ll give a slightly smoother texture, but both work fine.

Can I make this gluten-free?
Yes, just swap the flour for a gluten-free baking blend. Texture might be slightly more delicate, but still tasty.

Can I flavour the dough?
Totally — try orange zest, lemon, lavender, or even a sprinkle of rosemary if you’re feeling fancy.

Can I use this as a tart base?
Yes! Press it into a tin and bake — great with lemon curd or jam.

Nutrition Facts (Per Serving)

• Calories: 164
• Fat: 9.5g
• Saturated Fat: 6.1g
• Carbs: 19g
• Sugar: 5.5g
• Protein: 1.5g
• Sodium: 103mg

More Delia Smith Recipe:

• Delia Smith Rhubarb Crumble
• Delia Smith Meringue
• Delia Smith Sultana Scones