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Stork's Simple Shortbread

Our shortbread recipe couldn't be easier. Bake in a flan tin for triangular slices, or a square tin if you prefer shortbread fingers- the choice is all yours!
  • Cooking time25 minutes
  • Prep time15 minutes
  • Servings8 portions
recipe image Stork's Simple Shortbread


  • 11 grams Stork baking block
  • 175g plain flour, sieved (or combination of 125g flour and 50g cornflour)
  • 55g caster sugar
  • Add grated rind or a small lemon or orange to the basic ingredients.
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Have ready a mould, a 20cm (8inch) flan ring or sandwich tin and baking sheet.
  2. Cut Stork into four and rub into dry ingredients; knead together until they form a smooth dough, leaving bowl clean.
  3. Turn out onto lightly-floured surface and knead again until it becomes smooth and silky.  Roll into round large enough to fill the mould, flan ring or sandwich tin.
  4. Place in the mould, ring or tin, gently press it to shape and smooth top.  Turn onto a baking sheet.  Flute edges if ring or tin used by pressing with the thumb all round, prick all over with a fork.
  5. Mark into 8 or 12 portions.  Bake in pre-heated oven 150°C, 140°C fan, Gas mark 2 on middle shelf for 25-30 minutes.  Sprinkle with caster sugar.
  6. Leave on baking sheet about 10 minutes then lift carefully and cool on a wire rack.