Recipe: Jasmine’s shortbread from the Mackintosh Tearooms

Written by Jasmine Spears, Head Pastry Chef at the Mackintosh Tearooms

A stack of round shortbread biscuits are piled on a wooden chopping board, sprinkled with white sugar. A biscuit snapped into four pieces lies on the work surface in the foreground. A bowl of red berries and a red and yellow rose are in the blurred background.

Shortbread biscuits at the Mackintosh Tearooms

Create buttery, melt-in-your-mouth shortbread with this simple recipe by Jasmine Spears, head pastry chef at the Mackintosh Tearooms. Roll, chill, bake ... and finish with a sprinkle of sugar for perfection!

Ingredients

250g butter
125g caster sugar
250g plain flour
125g cornflour
Pinch of sea salt

Step 1

Make sure the butter is at room temperature, then mix it with the sugar until light and fluffy.

Step 2

Once this is achieved, add the flours and salt. Mix until the dough just comes together, being careful not to over-mix.

Step 3

Roll out and cut into the desired shape (we do rounds at the Mackintosh Tearooms), then place them on a lined baking tray and refrigerate for at least 30 minutes so the butter has hardened again.