• 160 g British plain flour
  • 60 g Fairtrade caster sugar
  • 115 g unsalted butter, cut into cubes
  • 1 tbsp Fairtrade demerara sugar


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. Line a baking tray with baking parchment.

  2. 2

    In a food processor, whizz together the flour, caster sugar and butter until it resembles breadcrumbs. Pat together to form a ball.

  3. 3

    Roll out the biscuit dough on a lightly floured surface, to a thickness of 0.5cm. Cut out rounds with a 7cm-round pastry cutter (or use a glass) and place on the baking tray. Sprinkle with demerara sugar, then place in the fridge to chill for 20 minutes.

  4. 4

    Bake for 15 minutes, until just turning golden.


    Cook's tip: these also make a great base for a simple dessert. Crumble a few into some dessert glasses and top with an easy lemon syllabub - whip 300ml whipping cream with 3 tablespoons caster sugar, fold in 3 tablespoons sweet white wine and the juice of ½ lemon. Spoon over the shortbread and serve.

Nutritional Details

Each serving provides
  • Energy 343kj 82kcal 4%
  • Fat 4.7g 7%
  • Saturates 2.7g 14%
  • Sugars 3.7g 4%
  • Salt 0.0g 0%

% of the Reference Intakes

Typical values per 100g: Energy 2014kj/481kcal

Each serving provides

9.0g carbohydrate 0.3g fibre 0.8g protein

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