Super Simple Shortbread

Sweet, buttery and delicious.

I love shortbread, but I had horrendous flashbacks of trying make it in Home Economics class in school. It was a nightmare to roll out, stuck to the counter top, and was impossible to cut out and transfer to the tin neatly.

All this changed, when I discovered this recipe from the amazing women who run the The Edible Flower, in Ballyinahinch. This recipe is incredibly easy, doesn’t need to be rolled out, and is easy to cut into neat fingers for serving. These also make lovely little gifts if you fancy them up in a nice bag, or tin.

Who doesn’t love someone who turns up with a sweet treat.


315 Grams Butter

350 Grams Self raising flour

120 Grams Caster sugar (plus a little extra to dust the finished shortbread with)

120 Grams Corn flour

1/2 Tsp Salt

1 1/2 Tsps Cinnamon (optional)

If you’re a complete neat freak you can use a ruler to make sure all your shortbread is cut to the same size. As you can see, mine aren’t quite perfect.


  1. Preheat your oven to 140 degrees
  2. Melt the butter in a pam over a low heat, or in a microwave in short bursts
  3. Weigh out all your other ingredients in a bowl and add the melted butter
  4. Mix until it is a soft dough, making sure there are no floury bits
  5. Press the dough into a 20cm x 30cm Swiss roll tin. You can smooth the top with a palette knife if you want it completely smooth, but don’t worry if you don’t
  6. Bake in the preheated oven for 60 minutes. Once cooked, cut into fingers, while still warm. Sprinkle lightly with a little caster sugar
  7. Makes 28 large or 56 small fingers of shortbread. This shortbread freezes really well, and also makes really nice gifts for people

Rocky Road Bars

These are super quick and easy to make and can be adapted to suit what you have in the cupboards.  I’ve used these in the past as a good way to use up Christmas or Easter chocolate.  I’ve used bog standard supermarket own brand chocolate in this recipe, but use what you have.

If you are trying to amuse little hands, kids enjoy helping make these.  This is an ever changing recipe, and in the past I’ve used everything from jelly beans, and honey comb to mini crème eggs.  Your job is to find your favourite combination, or use this recipe to clear out all temptation you have lurking after the holidays.

Rocky Road Bars


600 grams Chocolate (I used a mixture of milk and dark chocolate)

50 grams Butter

2 Tbsps. Golden syrup

10 Rich Tea or digestive biscuits

10 Marshmallows (I cut these in half, but you can leave them whole if you prefer)

20 Malteasers


  1. Break up the chocolate into small squares and put in a bowl with the butter and golden syrup
  2. Place the bowl over a pot of simmering water, make sure the bowl doesn’t touch the water (you can melt the chocolate in the microwave, but I prefer to do it this way)
  3. Stir occasionally as the chocolate melts.
  4. In a separate bowl, break up the biscuits, and add the malteasers, and marshmallows
  5. When the chocolate has melted, pour two thirds over the biscuit mix. Stir the biscuit and chocolate mix well. Line a 15cm x 15cm tin with parchment paper, and press the mixture into the tin.
  6. Cover the mixture with the remaining third of the chocolate to create a layer of chocolate on top.  Allow to cool for 1 hour, and this cut into bars (makes 16)