Buttery Shortbread

This is a big recipe but it’s hard to halve an egg yolk! The dough keeps in the fridge for a few days and freezes well in a log or sliced so you can cook up a batch at short notice.

Prep time 15 mins + chilling
Cook time 15 mins
Makes about 60 biscuits


  • 400g butter, at room temperature
  • 1 cup caster sugar
  • 1 egg yolk
  • 2 tbsp cream, sour cream or crème fraîche
  • 3½ cups flour


  1. Beat butter until creamy, add sugar and beat until just combined – you don’t need to dissolve it. Beat in egg yolk and cream, sour cream or crème fraîche until just combined. Stir in flour just until it is evenly combined and no patches of butter remain – again don’t over-mix. Divide dough in half and roll in baking paper to form 2 log shapes, each about 20cm x 5cm. Chill until firm (at least 30 minutes), store in the fridge for up to a week or freezer until needed.
  2. Preheat oven to 150˚C fanbake and line 2 oven trays with baking paper. Cut logs into 5mm-thick slices and arrange on prepared trays. Bake until very lightly golden and cooked through (about 15 minutes). Allow to cool on trays before transferring to an airtight container.


  • For a quick dessert or special afternoon tea, sandwich sliced strawberries and whipped cream between Buttery Shortbread.

This recipe is from new TV series Annabel Langbein The Free Range Cook: Through the Seasons. For more great Annabel Langbein recipes see annabel-langbein.com