Cake & Cookie Recipes > NAAFI Shortbread

How to make NAAFI Shortbread:
Shortbreads are a well-known favourite and would probably have been one of the best-loved biscuits in the NAAFI canteen. They are a very rich biscuit having a high proportion of butter to flour. This would obviously have presented some problems during the time of rationing (butter was one of the many foods that was rationed during and after the war). This wartime recipe still has the usual ratio of fat to flour but the recipe does specify margarine. We have used butter for its superior taste.


1lb flour
8oz butter
4oz caster sugar
few drops essence of lemon
extra sugar for dusting
(see measure conversions for more information)


- Sift the flour.
- Mix the flour with the sugar and put them onto a large wooden board.
- Add the butter and the essence of lemon.
- Knead together well.
- Roll out on a lightly floured surface.
- Cut into shapes with cutter of choice.
- Place onto greased tins.
- Prick all over with a fork.
- Bake for 25 minutes in a slow oven (about 180 degrees Centigrade).
- Remove from oven and put on cooling rack.
- When cold dust with caster sugar.