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Poronui recipe series: Proper Shortbread
– Cuisine

“I’m originally from Scotland and as stereotypes go, us Scots do love shortbread. To make the perfect shortbread, this is the only recipe you’ll ever need. It’s simple, tasty, and requires more love than ingredients. Now this recipe makes too much, but too much of a good thing is never a bad thing. You can always freeze the uncooked dough and it will keep for a couple of months in the freezer.”

Proper Shortbread

by Chef Steven Paterson


  • 500g butter, diced (must be cold)
  • 720g flour
  • 220g castor sugar, plus extra for garnish


Preheat your oven to 150°C.

Place the flour and sugar into a large bowl. Add the butter and work into the flour with your fingertips. The palm of your hands should stay clean throughout mixing, this will help the butter stay cold.

Mixing will take some time, but it’s worth it. Once it has the consistency of breadcrumbs, apply more pressure to form a ball from the mixture. Once formed, cut into four and individually wrap with cling film and rest in the fridge until chilled.

When ready to cook, place one piece at a time onto a floured work surface and begin working it with your hands to warm it up. Then with a rolling pin, roll out to about ½-inch thick and cut into any shape you like.

Bake on a lined tray for approximately 20–30 mins. It should change color only slightly and become crumbly (not soft or golden brown).

Once cooked, remove from the oven, sprinkle some castor sugar over it and allow to cool.

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