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

Ingredients
- 115g Stork 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 |
Instructions
- Have ready a mould, a 20cm (8inch) flan ring or sandwich tin and baking sheet.
- Cut Stork into four and rub into dry ingredients; knead together until they form a smooth dough, leaving bowl clean.
- 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.
- 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.
- 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.
- Leave on baking sheet about 10 minutes then lift carefully and cool on a wire rack.