1959 Shortbread
1959 Shortbread is a easy Australian recipe that serves 8. 200 calories per serving. Recipe by Lees Cooking on YouTube.
Prep: 36 min | Cook: 55 min | Total: 1 hr 46 min
Cost: $3.62 total, $0.45 per serving
Ingredients
- 200 g Salted Butter (softened at room temperature; can substitute unsalted butter + 1/4 tsp salt)
- 0.5 tsp Vanilla Extract (pure vanilla extract preferred)
- 85 g Caster Sugar (fine granulated sugar; optional light sprinkle after baking)
- 250 g Plain Flour (all‑purpose flour, sifted)
- 60 g Rice Flour (gives a slightly sandy texture; cornflour can be used for a softer crumb)
- 0.25 tsp Salt (only needed if using unsalted butter)
Instructions
Prepare the Tin
Cut a piece of parchment paper to fit the bottom of the 20 cm × 5 cm tin, place it inside, and lightly grease the paper and sides with a thin layer of butter.
Time: PT5M
Cream Butter, Sugar and Vanilla
In a mixing bowl, beat the softened butter until smooth (about 1 minute), add the vanilla extract and continue beating. Add the caster sugar and beat for another 1–2 minutes until the mixture lightens in colour.
Time: PT3M
Incorporate the Flours
Sift the plain flour and rice flour together with the pinch of salt. Fold the flour mixture into the butter‑sugar mixture using a spatula or your hands until a soft, slightly crumbly dough forms.
Time: PT5M
Press Dough into the Tin
Transfer the dough to the prepared tin. Using the heel of your hand, press it evenly across the base. Smooth the surface with a flat measuring cup dusted with flour, then pinch the edges with your thumb and forefinger for a decorative rim.
Time: PT4M
Chill the Dough
Cover the tin loosely with plastic wrap and refrigerate for 20–30 minutes. This firms the butter and helps the shortbread keep its shape during baking.
Time: PT30M
Score and Fork Indentations
Remove the chilled dough. Using a fork, press shallow indents in a decorative pattern across the surface (or score with a knife for a rough edge).
Time: PT3M
Bake
Place the tin in a pre‑heated oven at 150 °C (conventional) or 130 °C fan‑forced. Bake for 45–60 minutes, checking at 45 minutes for a pale golden colour. Rotate the tin halfway through for even colour.
Time: PT55M
Temperature: 150°C
Cool and Finish
Remove the tin from the oven and let the shortbread cool in the tin for 10 minutes. Then, while still warm, lightly sprinkle extra caster sugar over the surface if desired. Transfer to a wire rack to cool completely.
Time: PT12M
Nutrition Facts
- Calories
- 200
- Protein
- 2 g
- Carbohydrates
- 20 g
- Fat
- 12 g
- Fiber
- 0.5 g
Dietary info: Vegetarian
Allergens: Milk, Wheat
Ingredient Substitutions
- Instead of Salted Butter: Unsalted butter
- Instead of Vanilla Extract: Vanilla paste, Maple extract
- Instead of Caster Sugar: Superfine sugar
- Instead of Plain Flour: Cake flour
- Instead of Rice Flour: Cornflour
Equipment Needed
- Mixing Bowl
- Hand Mixer or Wooden Spoon
- Measuring Cups and Spoons
- 20 cm × 5 cm Sponge Cake Tin
- Parchment Paper
- Spatula
- Fork
- Refrigerator
- Oven
- Wire Rack
Critical Steps — Do Not Skip
- Chill the dough before baking to prevent spreading.
- Press the dough evenly into the tin to ensure uniform thickness.
- Score or fork the surface to allow steam to escape and promote even baking.
- Do not over‑bake; watch for a pale golden colour.
Chef Tips from the Video
- Grate cold butter (as described in the honey‑macadamia variation) for an even easier incorporation.
- Rice flour gives a pleasant sandy bite; swap for cornflour if you prefer a melt‑in‑your‑mouth texture.
- For a decorative finish, press a fork lightly across the surface after scoring.
Troubleshooting
Dough is too dry and crumbles.
Add 1–2 teaspoons of cold water or a little more softened butter and knead gently until it holds together.
Shortbread spreads too much during baking.
Ensure the dough is well chilled before baking and press it firmly into the tin.
Edges are too hard while the centre is soft.
Bake at the lower end of the temperature range (150 °C) and rotate the tin halfway through.
Shortbread sticks to the tin.
Use parchment paper and a light butter coating; let the shortbread cool completely before lifting.
Storage
Refrigerator: Store in an airtight container for up to 1 week.
Freezer: Freeze in a sealed bag for up to 2 months; thaw at room temperature before serving.
Room temperature: Can be kept in a cool, dry place for 2–3 days, but texture will soften.
Make-Ahead Tips
- The dough can be shaped, wrapped tightly in plastic, and frozen raw for up to 1 month.
- Baked shortbread freezes well; reheat briefly in a 150 °C oven for a fresh‑out feel.
Frequently Asked Questions
What is the cultural significance and history of Classic Shortbread in Australian cuisine?
The recipe originates from a 1959 Australian Women’s Weekly lift‑out and reflects post‑war home‑baking traditions. Shortbread became a staple for tea time and holiday celebrations, prized for its simple ingredients and long shelf‑life.
What are the traditional regional variations of shortbread in Australian cuisine?
Australian shortbread is typically plain, but regional twists include adding golden syrup, lemon zest, or macadamia nuts. Some families shape it into fingers for “Lamington” style tins, while others bake it as round slabs for easy breaking.
How is Classic Shortbread traditionally served in Australia?
It is usually served at tea time or as a dessert accompaniment, sliced into wedges and sometimes dusted with a light sprinkle of caster sugar. It pairs well with a cup of tea or a glass of cold milk.
What occasions or celebrations is Classic Shortbread traditionally associated with in Australian culture?
Shortbread is popular during Christmas, Easter, and Anzac Day gatherings, as well as everyday family tea sessions. Its sturdy texture makes it ideal for gifting and for inclusion in holiday hampers.
What makes Classic Shortbread special or unique in Australian cuisine?
The recipe’s balance of a modest amount of sugar with a high butter content creates a buttery, melt‑in‑the‑mouth crumb that is less sweet than many commercial biscuits. The use of rice flour adds a subtle sandy texture that sets it apart.
What are the most common mistakes to avoid when making Classic Shortbread at home?
Common errors include over‑mixing the dough, which can develop gluten and make the shortbread tough, and skipping the chilling step, which leads to spreading and uneven edges. Also, baking at too high a temperature creates a hard, overly browned crust.
Why does this Classic Shortbread recipe use a low oven temperature instead of a higher one?
A low temperature (150 °C) allows the butter to melt slowly, giving the shortbread a tender crumb and preventing the edges from becoming too hard. Higher heat would cause rapid browning and a dry texture.
Can I make Classic Shortbread ahead of time and how should I store it?
Yes, you can bake the shortbread a day or two ahead. Store it in an airtight container at room temperature for up to three days, or refrigerate for a week. For longer storage, freeze the baked biscuits and reheat briefly before serving.
What texture and appearance should I look for when the Classic Shortbread is done?
The shortbread should be a pale golden colour, with a lightly crisp edge and a soft, buttery centre. It should feel firm to the touch but break easily when sliced, and the surface should show the fork‑indented pattern.
What does the YouTube channel Lees Cooking specialize in?
The YouTube channel Lees Cooking focuses on classic home‑cooking recipes, especially retro and heritage dishes from Australia and the UK, with clear step‑by‑step demonstrations and variations for dietary needs.
How does the YouTube channel Lees Cooking's approach to Australian baking differ from other cooking channels?
Lees Cooking emphasizes historical recipes, detailed technique explanations, and multiple shaping methods for the same dough, offering both traditional and gluten‑free adaptations, which is less common on mainstream baking channels.
Last updated: October 30, 2026
