Cotswold Shortbread - Recipe and Baking video

Ingredients

500g Matthews Cotswold Maizebite Flour

250g Butter

125g Caster sugar

Method

This recipe is nice and easy with only 3 ingredients and 5 easy steps:

Mix together to form pastry, use hands to squeeze the last bits together.
Leave for 30 mins before rolling into biscuits or into one larger circular shortbread. You can use a fork to make a pattern or imprints in the shortbread.
Bake at 160°C for 15-20 minutes or until pale golden brown.
Leave to cool for 10 mins on wire tray
Dust with caster sugar after baking.

Enjoy with a nice cup of tea!

Milling Britain’s finest flour for over 100 years

With a milling legacy spanning eight generations, Matthews Cotswold Flour is one of the UK’s oldest family-run flour mills. Trading grain and milling flour in the heart of the Cotswolds since the 1800s, we believe passionately that our local partnerships, traditional methods and premium grains make for better baking.

We are proud to offer premium quality Organic and Stoneground Wholegrain flour, using grain from local farmers and time-honoured milling techniques.

The Matthews Cotswold Flour story began when the original FWP Matthews built a mill on the river Evenlode in 1912. You’ll find us working here to this day, overlooking the picturesque Cotswold village of Shipton-Under-Wychwood.