Learn exactly how to make shortbread that’s rich, buttery and absolutely perfect! This easy recipe shows you all the secrets to traditional shortbread with a delicious Easter twist—creamy white chocolate chips that add just the right amount of sweetness. Perfect for Easter baking, these melt-in-your-mouth biscuits require simple ingredients and straightforward steps anyone can follow. I’ll show you the essential techniques for achieving that classic crumbly texture that makes shortbread recipe UK style so irresistible. Whether you’re baking for Easter gatherings or just fancy a lovely teatime treat, this foolproof method delivers brilliant results every time! Read the questions and answers below the recipe to find out tips for the best shortbread.
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How to Make Shortbread with White Chocolate | Easter Baking Recipe
- Total Time: 55 Minutes
- Yield: 12 1x
Description
Learn exactly how to make shortbread that’s rich, buttery and absolutely perfect! This easy recipe shows you all the secrets to traditional shortbread with a delicious Easter twist—creamy white chocolate chips that add just the right amount of sweetness. Perfect for Easter baking, these melt-in-your-mouth biscuits require simple ingredients and straightforward steps anyone can follow. I’ll show you the essential techniques for achieving that classic crumbly texture that makes shortbread recipe UK style so irresistible. Whether you’re baking for Easter gatherings or just fancy a lovely teatime treat, this foolproof method delivers brilliant results every time! Read the questions and answers below the recipe to find out tips for the best shortbread.
Ingredients
200g unsalted butter, softened
100g caster sugar
1 tsp vanilla extract
250g plain flour
50g cornflour
1/4 tsp salt
100g white chocolate, finely chopped (or use chocolate chips)
Extra caster sugar for drizzling (optional)
Instructions
- Grease and line a 20cm (8-inch) square baking tin with parchment paper.
- Cream the butter and sugar together in a large mixing bowl until pale and fluffy. Stir in the vanilla extract.
- Sift in the flour, cornflour, and salt, then gently mix until a soft dough forms. Be careful not to overwork it.
- Fold in the white chocolate evenly throughout the dough.
- Press the dough evenly into the prepared baking tin, smoothing the surface with the back of a spoon. Use a fork to gently prick the surface all over.
- Chill in the fridge for 15 minutes—this helps keep the shortbread tender.
- While the dough is chilling, preheat your oven to 160°C fan (180°C conventional) / 350°F / Gas Mark 4.
- Bake for 25–30 minutes until pale golden but not browned. The edges should be lightly set.
- Allow to cool in the tin for 10 minutes, then carefully slice into fingers or squares while still warm. Leave to cool completely before removing.
- Optional: Drizzle with extra caster sugar.
Notes
See questions and answers below the recipe for some top tips n how to make the best shortbread
- Prep Time: 25 Minutes
- Cook Time: 30 Minutes
- Category: Baking
- Method: Oven
- Cuisine: British
When making shortbread, what must you NOT do?
The secret to amazing shortbread is actually quite simple – really good butter! Since shortbread has so few ingredients, the quality of your butter makes all the difference. Splurge on the good stuff for this recipe – European-style or cultured butter with a high fat content will give you that rich, indulgent flavour that makes shortbread so special.
Another little secret is chilling your dough before baking. Pop it in the fridge for at least 15-30 minutes (or even overnight if you can wait that long!). This helps the butter firm up again after handling, which gives your shortbread that wonderfully crisp yet tender texture that makes everyone reach for a second piece.
And finally – patience! A slow bake at a lower temperature lets the butter and sugar work their magic properly, giving you that perfect golden colour and irresistible melt-in-your-mouth quality that proper shortbread should have.
Should I poke holes in shortbread?
Absolutely, you should poke holes in shortbread! Those little holes aren’t just for decoration – they actually serve a really important purpose.
Poking holes in your shortbread helps the heat distribute evenly through the dough while baking. This prevents air bubbles from forming and helps the shortbread bake uniformly without puffing up in random spots.
Plus, those classic dimples help steam escape during baking, which gives your shortbread that perfect crisp-yet-crumbly texture we all love. Without them, moisture can get trapped and make your biscuits soggy in places.
If you’re making traditional shortbread fingers, the classic approach is to prick them with a fork in neat rows. For round shortbread or petticoat tails, you can create a pretty pattern with a fork or use a wooden skewer for more delicate holes.
So yes, definitely keep those holes in your shortbread recipe – they’re part of what makes proper shortbread so deliciously perfect!