Castleford Heritage Trust

The Recipe Collection

Yorkshire Shortbread

Yorkshire Shortbread What's the difference between Yorkshire shortbread and Scottish shortbread?
Yorkshire shortbread is made with ground rice instead of semolina.

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Yorkshire Shortbread
    Yorkshire Shortbread
  • 150g Butter (unsalted) softened

  • 75g Ground rice

  • 75g Castleford wholewheat flour

  • 75g Plain white flour

  • 75g Unrefined golden caster sugar

  • Pinch of salt
Yorkshire Shortbread
    Yorkshire Shortbread
  • 6oz Butter (unsalted) softened

  • 3oz Ground rice

  • 3oz Castleford wholewheat flour

  • 3oz Plain white flour

  • 3oz Unrefined golden caster sugar

  • Pinch of salt
Yorkshire Shortbread
    Yorkshire Shortbread
  1. Preheat the oven to 150°C (fan 140°C, gas mark 3).

  2. Cream together the butter and sugar until light and fluffy then mix in the flour, ground rice and salt.

  3. Place the mixture in a lightly greased 150mm/6” x225mm/ 9” baking tray, and use the back of a spoon to press the mixture into the tray.

  4. Prick all over with a fork.

  5. Bake in the preheated oven for 90 minutes or until a very pale golden brown.

  6. Cool in the tin, cut into squares or rectangles and add a fine layer of sugar.  Serve with a cup of Yorkshire tea.