Shortbread Cookie Recipe

Courtesy of CTA Training Specialists Chef, Chris Cave, this recipe makes approximately 24 to 30 (depending on cookie cutter used and the number of cookie casualties along the way – this mixture is delish!

  • 250g butter, room temperature
  • 75g caster sugar
  • 300g plain flour
  • 1tbsp water
  • 100g cornflour 
  • 2 tbsp white sugar (for topping)


  • Pre-heat oven to 160 degrees and place baking paper on tray.
  • Beat butter and caster sugar in a bowl with electric mixer until light and fluffy.
  • In 2 batches, stir in water and flour.
  • Turn onto a lightly floured surface and knead until smooth.
  • Put in the fridge to rest for 30 minutes.
  • Roll out until 2-3cm thick and cut with cookie cutters of choice (i.e., star, tree, gingerbread man).
  • Place on tray and sprinkle white sugar on top.
  • Bake for about 40 mins or until brown.
  • Place on cake rack to cool.

Taste-test the cookies before wrapping up as gifts for your family and friends or serving up at your next dinner party.