Catherine's Shortbread Cookies!

Prep Time: 10mins
Cook Time: 20mins
Ready in: 30

Catherine Leyden is going to show us how to make some tasty shortbread cookies!


  • 175g/6oz Odlums Cream Plain Flour
  • 125g/4oz Butter (softened)
  • 50g/2oz Caster Sugar

  1. Beat butter and sugar together until smooth. Wooden spoon or electric mixer may be used!
  2. Add the flour and mix gently until a dough is formed.
  3. Use finger tips to form dough into a ball and lightly knead, if necessary.
  4. Press dough into a greased 8"/20cm round. A sandwich tin may also be used.
  5. Prick around top of dough with a fork.
  6. Bake in a preheated oven at 160°C/325°F/Gas 3 for about 20 minutes or until very pale in colour.
  7. Allow to set in tin for 5 minutes; then transfer to a wire tray to cool. Sprinkle with caster sugar if liked.
  8. As soon as shortbread is cold, store in an airtight tin.
  9. For biscuits, roll out mixture and cut out rounds using a 3"/7cm cutter shape. For fingers, press dough into a 7"/18cm square tin and cut into fingers after baking.
  10. Serving Suggestions:
  11. with fresh cream and strawberries.
  12. with ice cream
  13. perfect accompaniment to a cup of tea or coffee.