Shortbread Base

This recipe works well as a base for a bar cake or traybake, but it can also be turned into tasty biscuits to nibble with a cup of tea.



  • 100g cornflour
  • 100g rice flour
  • 50g golden caster sugar
  • 30g light muscovado or soft light brown sugar
  • 120g unsalted butter, cubed
  • cornflour, for dusting
  • 22cm square baking tin


  1. Preheat the oven to 190°C / 375°F / Gas Mark 5. Lightly oil the baking tin and line the base and sides with baking parchment.
  2. Put the flours and sugars into a food processor and blend together. Add the butter and pulse until the mixture starts to clump together.
  3. Tip the crumb mixture into the lined tin and press very lightly to make an even layer.
  4. Cook in the oven for about 15 minutes or until pale golden brown.



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