Delia Smith Shortbread Biscuits Recipe

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These Delia Smith shortbread biscuits are everything good shortbread should be: buttery, crisp at the edges, and delicately sandy in the middle. The flavour is pure and simple, with rich butter and a gentle sweetness that makes them dangerously easy to nibble. It’s an easy, very reliable bake with just a handful of pantry ingredients. From start to finish (including cooling), you’re looking at about 1 hour.

Ingredients

For the shortbread dough

225g unsalted butter, softened (very soft but not melted)
110g caster sugar
175g plain flour
110g rice flour (or cornflour)
Pinch of fine salt
1/2 tsp vanilla extract (optional)

Optional finish

1 to 2 tbsp caster sugar, for sprinkling

How to Make Delia Smith Shortbread Biscuits Recipe

Oven preparation

Prepare the oven: Preheat the oven to 150°C (130°C fan). Line two baking trays with baking parchment and place a shelf in the middle so the biscuits bake evenly.
Soften the butter properly: Make sure the butter is soft enough to beat easily. If it is fridge-cold, the dough won’t come together as smoothly.

Mixing the dough

Cream butter and sugar: Beat the butter and caster sugar together in a bowl until smooth and creamy. It does not need to be whipped and fluffy, just well blended. Stir in the vanilla, if using.
Add the dry ingredients: Tip in the plain flour, rice flour, and salt. Mix with a spoon or on low speed just until you have a soft dough. If it looks crumbly, keep mixing gently for a few seconds and it will come together.
Bring it together: Use your hands briefly to press the dough into a ball. Try not to knead it. A light touch keeps the crumb tender.

Shaping

Roll and cut: Lightly flour the worktop, then roll the dough to about 8 to 10mm thick. Cut into rounds, squares, or fingers and place on the lined trays, leaving a little space between each biscuit.
Dock the biscuits: Prick each biscuit a couple of times with a fork. This helps them bake evenly and keeps the surface neat.

Baking

Chill for cleaner edges (optional): If your kitchen is warm or the dough feels very soft, chill the trays for 10 minutes before baking.
Bake gently: Bake for 30 to 38 minutes until the biscuits are set and just turning pale gold at the edges. Shortbread should stay quite light.
Rotate if needed: If your oven has hot spots, turn the trays halfway through so everything colours evenly.

Cooling and finishing

Cool on the tray first: Leave the biscuits on the tray for 5 to 10 minutes. They are fragile straight from the oven and firm up as they cool.
Sprinkle with sugar: If you like a traditional finish, sprinkle a little caster sugar over the warm biscuits.
Cool completely: Transfer to a wire rack and cool fully before storing, so they stay crisp.

How to Make Delia Smith Shortbread Biscuits Recipe

Tips

Why did my shortbread turn out tough?

This usually comes from overmixing after adding the flour. Mix just until the dough comes together, then stop. Also keep the oven temperature gentle. High heat can set the outside too fast and affect the texture.

How do I stop shortbread biscuits from spreading?

Soft butter and warm kitchens can make the dough spread. Chill the cut biscuits on the tray for 10 minutes before baking and make sure your oven is fully preheated.

Do I have to use rice flour?

Rice flour gives that classic sandy shortbread texture. If you do not have it, cornflour is a good substitute. If you only use plain flour, the flavour is still lovely, but the crumb is slightly less delicate.

How do I get neat, bakery-style edges?

Roll the dough evenly, use a sharp cutter, and chill the shapes before baking. If you want very crisp lines, avoid twisting the cutter as you press down.

Serving Suggestions

With a mug of strong tea, coffee, or hot chocolate
Dipped in melted dark chocolate, then left to set
Alongside fresh berries and lightly whipped cream
Crumbled over ice cream for an easy dessert topping

Storage

Room temperature

Store completely cooled biscuits in an airtight tin at room temperature for up to 7 days. Add a sheet of parchment between layers to prevent scuffing.

Refrigerator

Shortbread does not need the fridge, but you can refrigerate it if your kitchen runs hot. Keep it airtight and bring to room temperature before serving for the best texture. It will keep for up to 10 days.

Freezing

Freeze baked shortbread in a freezer-safe container, layered with parchment, for up to 3 months. Thaw at room temperature (uncovered once thawed) to keep it crisp.

Nutrition

Calories: 115 kcal
Carbohydrates: 10 g
Protein: 1 g
Fat: 8 g
Saturated Fat: 5 g
Sodium: 25 mg

Disclaimer: Nutrition values are estimates and can vary based on ingredients and portion size.

FAQs

Can I make Delia Smith shortbread biscuits without rice flour?

Yes. Rice flour gives the classic sandy crumb, but cornflour is a great substitute. If you only use plain flour, the biscuits will still be buttery and crisp, just slightly less delicate in texture.

What temperature is best for shortbread biscuits?

A low oven is best. Bake at 150°C (130°C fan) so the biscuits dry and set gently without browning too quickly. Shortbread should be pale gold rather than deeply coloured.

Why is my shortbread dough crumbly and not coming together?

This is common at first because of the high butter-to-flour ratio. Keep mixing gently and it should clump into a dough. If it still won’t come together, your butter may be too cold, so let it soften a little and try again.

Can I freeze shortbread dough or baked shortbread?

Yes to both. Freeze shaped, unbaked biscuits on a tray until firm, then store in a freezer bag for up to 3 months and bake from frozen with a couple of extra minutes. Baked biscuits also freeze well for up to 3 months.

Can I flavour these shortbread biscuits?

Absolutely. Add 1/2 teaspoon vanilla (already included as optional), citrus zest, or a pinch of ground cardamom. Keep additions dry and modest so the dough stays tender and bakes evenly.