Traditional shortbread wheels

Buttery and crumbly and oh-so sweet, traditional shortbread wheels are a Christmas staple. Why not wrap some in cellophane for a simply tasty gift?

  • 25 mins preparation
  • 35 mins cooking
  • Makes 2 Item
  • Print


Traditional shortbread wheels
  • 2 cup plain flour
  • 1/3 cup pure icing sugar
  • 1 tablespoon rice flour
  • 250 gram chopped butter
  • 1 tablespoon sugar


Traditional shortbread wheels
  • 1
    Preheat oven to moderately slow, 160°C. Line two oven trays with baking paper.
  • 2
    Sift flour, icing sugar and rice flour into a large bowl. Rub in butter using fingertips, until mixture resembles breadcrumbs. Press mixture together to form a dough.
  • 3
    Turn out onto a lightly floured surface. Knead gently. Halve mixture. Roll or press out each piece until about 1cm thick. Place onto trays.
  • 4
    Decorate edges by pinching with fingertips. Mark out 8 equal wedges on each round with a sharp knife. Prick all over with a fork. Sprinkle with sugar. Bake 30-35 minutes, until golden.
  • 5
    Cool in trays 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container.


For a variation, add 1/2 cap well-chopped macadamias or pecans to the dough. To reduce baking time, shape tablespoons of mixture into rounds, arrange on trays and top with half a cherry or nut.

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