This classic shortbread recipe is super easy to make, and is the perfect accompaniment to any Burns Night celebration!


  • 300g soft butter
  • 140g golden caster sugar
  • 300g plain flour
  • 140g rice flour


  1. Whizz together the butter and sugar in a food processor until you have a smooth mixture. Then tip in both of the flours and blitz again until everything comes together.
  2. Tip the dough out onto a lightly floured surface then, using a rolling pin, roll the mixture out. Grab a biscuit cutter and cut into rounds, then bring the leftover dough together, reform and roll again to cut out more rounds.
  3. Cover with cling film and smooth over to remove any wrinkles. Pop in the fridge and chill for at least 30 minutes, up to 2 days.
  4. Heat your oven to 180°C / 160°C / Gas Mark 4. Remove the cling film from the tray and then lightly prick the shortbread all over with a fork.
  5. Sprinkle a little sugar over the top, then place in the oven and bake for 20-25 minutes.
  6. Remove from the oven and allow to cool in the tin. Keep stored in an airtight container.

Lead image: KateSmirnova via Getty images.