Recipe: Cafe 53’s super shortbread


In the first of a monthly column, the new owners of Cafe 53 off Stanningley Road – Andy Hodgson and Debbie Davis – share one of their favourite recipes with Dispatch readers.

It’s a simple way to make shortbread biscuits which go really well with a cuppa.



8oz (226g) plain flour

4oz (113g) rice flour

8oz (226g) butter

4oz (113g) caster sugar

Makes 16 biscuits


1. Pre-heat oven to 180°c / 350°f / gas mark 4

2. Grease a 10′ x 8′ baking tray, preferably one with raised sides

3. Place all the ingredients into a bowl and mix together by hand

4. Press together the mixture into a large ball

5. Place the mixture onto the baking tray and shape evenly into the corners

6. Gently score the surface with a pizza cutter or knife into 16 equal segments

7. Sprinkle sugar onto the surface

8. Bake in the oven for around 45-50 minutes until a pale brown appearance

9. Leave to cool in the tin before easing out the shortbread with a pallet knife

10. Cut through the scored lines to make individual biscuits

Got a favourite recipe you’d like to share with Dispatch readers? Drop us a line


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