I’m not sure I ever made one of Mum’s shortbread recipes.   I found this one in an Australian Women’s Weekly 100 delicious Biscuits and Slices cookbook just after I got married and it’s the one I usually make.  I like it because it is cooked in a tray and cut into fingers.  The metric butter measurement is 220g.

Scotch Shortbread cropped


Christmas in our house always started with Mum making the pudding and the cake, the next thing on her list was fruit mince pies and shortbread.  Although I’ve hunted through her recipes I haven’t been able to find her fruit mince pie recipe yet, I know it’s in there somewhere, but I have found lots of recipes for shortbread.  This recipe seems typical of the handwritten ones and was given to her by an old friend – Thel Payne.

Shortbreads cropped



  • 250g buttter
  • 125g castor sugar
  • 375g plain flour
  • 75g rice flour

Cream butter and sugar, add flours.  Knead in basin till smooth.  Divide into 3 pieces and roll into circle approx 10mm thick.  Cut into 8 to 10 pieces and bake in oven 160o for 5 mins then 120o for 30mins.  Turn tray half way through.  When cool dust with icing sugar.