shortbread recipe

funfairprincess

I always use normal white sugar when making shortbread and it turns out fine.

chem_j

You can whizz ordinary sugar in the food processor to make the crystals smaller if you want. Don't know what difference it makes though. Alternatively demerara gives it a nice caramel taste for something a bit different. It'll be a slightly darker colour though.

Kazipoo

I've only ever used granulated sugar in mine, its always been delish!!

wssla00

I have stopped buying caster sugar..... its cheaper to buy the other stuff.

I use the four ingredients one which uses icing sugar which is lovely

babyshoes

Normal sugar should be fine, though I find the texture is slightly more granular, as you might expect. If you don't want that, do as another person said and whizz it up in a food processor or coffee grinder to make the granules a bit smaller.

Seakay

Normal granulated sugar is fine for shortbread.

If you want to use up your icing sugar then Google "Greek Shortbread recipe" - you'll find lots of options of varying luxury but they all use icing sugar.

Lily-Lu

I used to use granulated before getting my food processor, and it was fine.
Like Babyshoes says, it's just a coarser texture with granulated. Still tastes delicious

aliadds

You've probably made it by now, but here's a recipe that uses icing sugar:

Shortbread
100g/4oz soft slightly salted butter
45g/2oz icing sugar, sifted
125g/4½oz plain flour
pinch salt

HTH:)

wssla00

here is the one i use http://www.lifestylechannel.com.au/4Ingredients/recipe.asp?id=10287&series=2 which comes out brilliant every time!

Justamum

I made shortbread with demerara once. It was like eating concrete slabs - it made one of my dd1's teeth come out (it was wobbly at the time though ). I've made it before and since using white sugar and it's always come out perfectly, so I can only assume that it was the demerara sugar which made it rock hard.