Kevin Dundon's classic shortbread biscuit

Method

1. Preheat the oven to 160˚C. Line a 20cm cake tin with parchment paper.
2. In a bowl, beat the butter and sugar together until smooth. Add the flavouring if using at this stage.
3. Stir in the flour and combine to create a dry paste.
4. Transfer into the cake tin and gently push the dough in until the dough is about 1.5 -2 cm thick all around. With a fork, prick the dough and with a knife gently press where you will want to cut the biscuit once baked.
5. Sprinkle with caster sugar and chill in the fridge for 10 minutes.
6. Once chilled, transfer into the oven and bake in the oven for 15-20 minutes, or until pale golden-brown.
7. Remove from the oven and set aside to cool on a wire rack.

Tips

1. Respect the 1–2–3 rule and keep it cool
The classic shortbread ratio (1 sugar : 2 butter : 3 flour) is key to the perfect crumb. Use soft but cool butter, and once mixed, chill the dough briefly before baking. This prevents spreading and gives that tender, melt-in-the-mouth texture.

2. Don't overwork the dough
Mix just until the dough comes together. Overmixing develops gluten, which makes shortbread tough rather than crumbly. A gentle hand keeps the biscuit delicate and buttery.

3. Bake low and slow for the right colour
Shortbread should be pale and lightly golden, not deeply browned. Baking at a low temperature (160°C) allows the butter to cook the biscuit evenly while preserving its clean, rich flavour. For a modern twist, cool completely before dipping in melted chocolate or using as a base for millionaire's shortbread.

4 . A classic variation
Using the basic recipes and adding flavouring such as citrus for a light dessert or afternoon tea, vanilla or herb infused for an elegant or savoury style presentation ( ie serve with cheese), or dipped in chocolate for a treat, and finally, the ultimate use of shortbread, millionaire shortbread.