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English Shortbread

Yields two dozen wedges


  • 4 cups all-purpose flour
  • 2 cups sweet butter, softened
  • 1 1/4 cups confectioners’ sugar
  • 1 teaspoon double-acting baking powder
  • 1/4 teaspoon salt


Preheat oven to 325º F.

  1. Measure all ingredients into a large bowl. Knead with hands until well blended. The dough will be soft.
  2. Pat dough evenly into two 9-inch round cake pans. Prick dough in many places with fork.
  3. Bake shortbread about 45 minutes, or until golden.
  4. Remove from oven to cooling rack. While the shortbread is still warm, cut each into 12 wedges, then allow to cool in pans on wire racks.
  5. When cool, remove from pans; store in tightly covered container.

Hudson Valley Restaurant Week is back this April 8-21!