Makes about 12
Ingredients:
250g (9oz) plain white flour, sifted, plus extra to dust
175g (6oz) unsalted butter, at room temperature, cubed
75g (3oz) caster sugar
Demerara or granulated sugar, to sprinkle
1. Into a mixing bowl, put flour and butter then rub together using fingertips until mixture resembles breadcrumbs. Add caster sugar and bring together using hands.
2. Dust work surface with flour and turn out dough on to worksurface. Form into a thick sausage shape. Wrap in cling film and chill for 30min.
3. Slice dough widthways, into roughly 1cm (½in) thick discs and remove cling film. Line a baking sheet with baking parchment, and put shortbread discs on sheet with plenty of space between to allow them to spread when cooking. Sprinkle with demerara or granulated sugar.
4. Bake at 200°C (180°C fan) mark 6 for 15-16min, until pale golden. Cool for 10min on baking sheet before transferring to a wire rack to cool completely. Store in an airtight container for up to one week.
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
