Meg River’s Plain, but oh so attractive, Shortbread recipe

Crisp and buttery, these simple to make biscuits have long been a favourite at Meg Rivers, the award-winning artisan bakery. As well as wheat flour, this Meg Rivers recipe uses corn flour and rice flour to give a crisper bite. There’s nothing nicer to enjoy with a cup of tea, or serve with whipped cream and fresh strawberries to make a lovely summer dessert. For a tasty change add 100g good quality chocolate, diced small, or 100g finely chopped nuts.

Makes 20 biscuits

Preparation time 15 minutes

Baking time 20 minutes


165g                Salted butter

85g                  Caster sugar

200g                Plain flour

15g                  Cornflour

35g                  Rice flour

Pinch salt


Preheat oven to 170C. Put the butter, which should be firm but not hard, in a large mixing bowl and cream together with the sugar. Sieve the plain flour, cornflour and rice flour into another bowl. Add all the flour to the butter and sugar mixture and blend together using your fingers until it starts to form a dough – at this stage add the chocolate pieces or nuts if required. Work into a smooth ball. If the dough is a little too soft to roll, wrap in cling film and chill in refrigerator for a short time.

Place the dough on a lightly floured surface and roll out to about 1cm thickness (roll a little thinner if using biscuits to make strawberry dessert base). Cut into discs or fingers and place about 3 – 4cm apart on a baking sheet lined with baking paper. Bake for 20 minutes or until base of biscuits have a golden colour - the tops will still be pale in colour and slightly soft to the touch, they crisp us as they cool.

Allow biscuits to cool and set on the baking tray before eating or storing. Keep for 7 – 10 days in an airtight container or freeze for up to two months.

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Emily Peck, Editor

View all posts by Emily Peck, Editor