• Tina Brand

Shortbread Sunday

Originally posted February 15, 2015

I thought I’d stay on board the whole food processor easy biscuits thing, and add a recipe on the heels of the parmesan biscuits recipe recently posted.

These are equally easy to make- and why would you ever buy a packet of shortbread when you can make them so easily? From a block of butter, some flour and icing sugar, you can make a wonderful gift too; the next time you are thinking of a present for a hard to buy friend, make up a batch of these!

Saw the Chuck Close exhibition today- it was good being at the water on a sunny day with so many people about. There is a huge P&O ship parked next to the Museum of Contemporary Art-quite a sight in the middle of the city! I don’t know if I’ll ever get used to seeing these huge ships, right in the city!


  • 100 grams icing sugar

  • 200 grams plain flour

  • 100 grams cornflour

  • 200 grams softened unsalted butter


  1. Preheat the oven to 160°C.

  2. Put the icing sugar, plain flour and cornflour into the bowl of a food processor and give them a whirl to blend.

  3. Add the well softened butter.

  4. Process again until the soft mixture begins to form a ball, loosely clumping around the blade.

  5. Turn this out on to a greased cookie tin and press to form an even layer.

  6. Using the tip of a sharp knife cut the pressed-out shortbread into fingers or squares.

  7. Using a fork, make little holes in each marked-out biscuit.

  8. Put the tin into the oven and bake for about 20-25 minutes, by which time the shortbread will be pale still.

  9. Remove the tin from the oven and cool for 10 minutes or so. Store the pieces in an airtight container.