Classic Shortbread Recipe with a Nostalgic Touch


  • 12 oz plain flour
  • 8 oz margarine
  • 4 oz caster sugar
  • 1 tsp vanilla extract

Classic Shortbread


1. Preheat and Prepare:

Preheat your oven to 165°C. Grease and line 2 x 8-inch cake tins.

2. Creaming Process:

  • In a mixing bowl, cream together the margarine (or butter), caster sugar, and vanilla extract. Use a hand mixer or wooden spoon until the mixture is light and fluffy.

3. Adding Flour:

  • Gradually add the plain flour to the creamed mixture. Mix thoroughly until all ingredients are well combined. The dough should come together and be easy to handle.

4. Dividing and Shaping:

  • Divide the dough into two equal portions. Press each portion evenly into the prepared cake tins.

5. Baking:

  • Place the tins in the preheated oven and bake for about 30 minutes or until the shortbread is golden brown.

6. Cool and Cut:

  • Allow the shortbread to cool in the tins for a few minutes before transferring them to a wire rack to cool completely. Once cooled, you can cut them into wedges or squares.

7. Enjoy the Nostalgia:

  • Embrace the slightly doughy texture, reminiscent of the comforting shortbread your Mum used to make. The nostalgia is as much a part of the experience as the taste.

8. Note on Margarine:

  • Acknowledging the historical context, the original recipe from the 1950s school meals used margarine for economic reasons. While you can use butter for a more authentic touch, feel free to stick to margarine to honor the tradition.

9. Share and Enjoy:

  • Share these delightful shortbread slices with loved ones, and savor the taste of a recipe that has been passed down through generations.



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