Giant shortbread

This giant shortbread recipe is the only shortbread recipe you'll ever need!

  • 1hr 10 mins
  • Makes 1
  • Intermediate


  •  250g soft butter
  •  125ml castor sugar + extra
  •  430ml cake flour
  •  125ml cornflour
  •  pinch salt


  1. Preheat oven to 150°C. Line a baking tray with baking paper. Beat the butter and sugar until pale and creamy.
  2. Sift together the flours and salt. Gradually add to the butter mixture while beating on low until almost combined. Use your hands to bring the dough together. Turn out onto a surface and knead gently until smooth.
  3. Use your hands to shape into a 24cm disc. Transfer to the prepared tray. Use a chef’s knife to smooth the surface. Pinch the edges to create a fluted edge. Use a small sharp knife to score the disc into 8 wedges and use a fork to prick all over. Freeze for about 10 minutes or until firm. Dust with extra castor sugar, if you like.
  4. Bake for about 45 minutes or until light golden on the outside. Cool on the tray for 20 minutes, before transferring to a wire rack to cool completely. Cut into wedges.

Serving suggestions

Serve with one or all of the following:

  • salted caramel sauce – Heat 250ml sugar and 60ml water over medium, stirring until the sugar has dissolved. Bring to a boil and cook for about 15 minutes, without stirring, until a golden caramel forms. Take off the heat and slowly pour 80ml cream, 50g butter and good pinch salt while stirring until combined.
  • chocolate ganache – Heat 200g chopped dark chocolate and 180ml cream in the microwave for 1-2 minutes, stirring every 30 seconds until melted. Cool to room temperature. Beat with electric beaters until slightly thickened.
  • Double thick cream and berries.


Magazine issue date: September, 2013