Shortbread Calculator

The classic shortbread ratio is 3:2:1 by weight — 3 parts flour, 2 parts butter, 1 part sugar. For a standard batch this translates to 300g plain flour, 200g butter, and 100g caster sugar. This ratio produces the characteristic crumbly, buttery texture.

Use plain flour for standard shortbread. Some recipes substitute a portion (up to a third) with cornflour for an even more tender, melt-in-the-mouth texture. Do not use self-raising flour as shortbread should not rise.

Use cold butter for the most crumbly, traditional shortbread. Cut it into cubes and rub it into the flour and sugar mixture until the dough comes together. Some recipes use soft butter creamed with sugar first, which gives a slightly different, smoother texture.

Bake low and slow at 160°C conventional / 140°C fan / Gas Mark 3 (up to 170°C conventional) for 15-20 minutes for fingers, or 25-35 minutes for a round. Shortbread should stay pale — barely golden at the edges and never browned. It will feel soft when hot but firms up as it cools.

Yes, shortbread takes well to flavourings. Popular additions include vanilla extract, lemon or orange zest, lavender, chocolate chips, or ground spices. Add about 1 teaspoon of vanilla or the zest of one lemon per 300g flour batch.