Shortbread from Cakes (River Cottage Handbook No. 8) by Pam Corbin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • demeter on January 17, 2026

    I used cornflour in place of the rice flour (as mentioned as a possibility in the intro to the recipe). It definitely makes a difference to the final texture vs using only regular plain flour

  • Pimlicocook on March 16, 2024

    I've never used rice flour in shortbread before, but it works a treat: the texture of this shortbread is silky soft. In fact, this could be my go-to shortbread recipe from now on and I look forward to trying some of the variations (eg with thyme).

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