Skip to content
Wild10
Precooked
Snack

Shortbread

Shortbread: a sourced precooked recipe with measured ingredients and cooking instructions. Pack a cooler for perishables.

Community rating
Added October 9, 2026
Source: Recipe: Wikibooks contributors, CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/); extracted from linked revision; camping suitability and safety notes added. Photo: User:Dave souza, CC BY-SA 2.5; https://commons.wikimedia.org/wiki/File:Shortbread_fingers.jpg; https://creativecommons.org/licenses/by-sa/2.5. Photo illustrates this dish on its source recipe page; not a Wild10 cooking-test photo.
Shortbread

Photo: User:Dave souza · CC BY-SA 2.5. Source-recipe food photograph; not a Wild10 cooking-test photo.

Serves: 12
Difficulty: Medium

Ingredients

  • •380 g (1 ½ cup / 13 ½ oz ) all-purpose flour
  • •¼ tsp salt
  • •220 g (1 cup / 8 oz) butter
  • •110 g (½ cup / 4 oz) white granulated sugar

Instructions

  1. 1Preheat the oven to 140°C (275°F or Gas Mark 1) .
  2. 2Cream the butter with the sugar until light and fluffy.
  3. 3Sift the flour and salt into the mixture and work into the fat and sugar until completely amalgamated.
  4. 4Shape the dough into a ball and roll out to about 1.3 cm (½ inch ) thick. The dough may need to be chilled for 10–15 minutes for easier handling.
  5. 5Cut into squares or rectangles and prick the tops with a fork in two parallel lines.
  6. 6Bake in the oven for 30–40 minutes or until the shortbread is lightly browned.
  7. 7Leave them on a cooling rack to cool.
  8. 8Store in a cool place in an airtight container.

Camp tips

  • • Some recipes call for a 1-2-3 ratio of sugar, fat, and flour, but fat is often increased to prevent dryness.
  • • Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.

Food safety & trail facts

Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.

Planning a trip? Open the Trip Planner — your saved favorite meals can be pulled into the generated menu.

More precooked / make-ahead recipes

All precooked / make-ahead recipes →