There’s something magical about a buttery biscuit that melts in your mouth. Shortbread has always been one of those recipes that connects me straight back to my childhood—watching my nonna press the dough gently into shape, dusting them with a snow-like sprinkle of icing sugar. Today, I’m sharing my tried-and-true shortbread biscuits recipe that makes about 20 perfectly crumbly, golden beauties.
If you’re here, thank you for stopping by my kitchen! Pull up a chair, grab a cup of tea, and let’s bake something wonderful together. And hey—don’t forget to subscribe to my email list for more cozy, delicious recipes like this one.
Overview of Recipe Content
Shortbread biscuits are a timeless treat. They fit right in at holiday cookie trays, afternoon tea, or as an anytime indulgence. Here’s why I think you’ll fall in love with this recipe:
- Why You’ll Love It: Buttery, delicate, and oh-so-simple. Minimal ingredients, maximum flavor.
- What It Tastes Like: A rich buttery flavor with a tender crumb that practically dissolves on your tongue.
- When to Make It: Perfect for holiday baking, gifting, or simply when you want something sweet without fuss.
- Possible Benefits: No eggs, minimal sugar, and adaptable for gluten-free flour blends.
Ingredients:
- 250 g unsalted butter, softened
- 100 g icing sugar
- 300 g plain flour
- Optional: 50 g rice flour or cornflour (for extra crumbly texture)
- Pinch of salt
- Extra icing sugar, for dusting
Tools You’ll Need:
- Mixing bowl
- Wooden spoon or hand mixer
- Baking tray lined with parchment paper
- Sifter for icing sugar
Suggested Substitutions:
- Use salted butter and omit the pinch of salt.
- Swap rice flour with almond flour for a nutty twist.
- Add citrus zest or vanilla extract for extra flavor.
How to Make Shortbread Biscuits
- Cream the Butter & Sugar: In a large mixing bowl, beat softened butter and icing sugar until pale and fluffy. This is the base of that melt-in-your-mouth texture.
- Mix in the Flours: Sift in plain flour (and rice flour if using) along with the pinch of salt. Stir until the dough just comes together—don’t overmix or the biscuits may turn tough.
- Shape the Dough: Turn dough onto a lightly floured surface. Roll or press to about 1 cm thickness. Cut into rounds, fingers, or festive shapes.
- Chill (Optional but Recommended): Place the shaped biscuits on a tray and chill for 20 minutes. This helps them keep their shape while baking.
- Bake: Preheat oven to 160°C (320°F). Bake biscuits for 15–18 minutes, or until edges are just turning golden.
- Cool & Dust: Let them cool slightly, then dust with icing sugar for that snowy, irresistible finish.
What to Serve with Shortbread Biscuits
- A cup of Earl Grey or chamomile tea.
- Fresh strawberries and whipped cream for a dessert platter.
- A drizzle of melted dark chocolate for extra indulgence.
Tips for Making It Perfect
- Don’t skip softening the butter—cold butter won’t cream properly.
- Chill before baking to prevent spreading.
- Handle gently—overworking the dough leads to dense biscuits.
Storage Instructions
- Room Temp: Store in an airtight tin for up to 1 week.
- Freezer: Freeze baked biscuits for up to 3 months; thaw at room temp.
- Reheat: Pop in a 140°C oven for 5 minutes to freshen up.
General Information
Shortbread originated in Scotland and was traditionally served during Christmas and Hogmanay. The addition of rice flour is a modern tweak that gives a sandier, more delicate texture.
Frequently Asked Questions
Q: Can I make these gluten-free?
A: Yes—swap plain flour with a gluten-free blend, and rice flour is already gluten-free.
Q: Why did my shortbread spread?
A: Likely too much butter softness or skipping the chilling step.
Q: Can I flavor shortbread?
A: Absolutely—lemon zest, lavender, or even espresso powder work beautifully.
Conclusion
There’s a reason shortbread biscuits have stood the test of time—they’re simple, elegant, and absolutely irresistible. Once you bake these, you’ll see why they’re a forever favorite in my kitchen.
If you loved this recipe, you might also enjoy:
Interactive Elements
I’d love to see your shortbread creations! Leave a comment, share your tweaks, and tag me on Pinterest or Instagram so I can cheer you on.
Nutritional Information (per biscuit, approx.)
| Calories | Protein | Carbs | Sugar | Fat | Saturated Fat | Fiber | Sodium |
|---|---|---|---|---|---|---|---|
| 150 | 1g | 16g | 6g | 9g | 6g | 0.5g | 30mg |
Irresistibly Buttery Shortbread Biscuits You’ll Want to Make Again and Again
- Total Time: 33
- Yield: 20 biscuits 1x
Description
Classic buttery shortbread biscuits with a crumbly, melt-in-your-mouth texture. Perfect for holidays, tea time, or gifting.
Ingredients
250 g unsalted butter, softened
100 g icing sugar
300 g plain flour
50 g rice flour or cornflour (optional)
Pinch of salt
Extra icing sugar, for dusting
Instructions
1. Cream butter and icing sugar until pale and fluffy.
2. Sift in plain flour, rice flour, and salt. Mix until combined.
3. Roll to 1 cm thick and cut into shapes.
4. Chill for 20 minutes before baking.
5. Bake at 160°C (320°F) for 15–18 minutes until lightly golden.
6. Cool and dust with icing sugar.
Notes
Chilling the dough helps the biscuits keep their shape while baking.
You can flavor the dough with citrus zest or vanilla extract for variety.
- Prep Time: 15
- Cook Time: 18
- Category: Dessert
- Method: Baking
- Cuisine: Scottish
Nutrition
- Serving Size: 1 biscuit
- Calories: 150
- Sugar: 6
- Sodium: 30
- Fat: 9
- Saturated Fat: 6
- Carbohydrates: 16
- Fiber: 0.5
- Protein: 1
