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How to make shortbread biscuits


1st Jan 2015 Recipes

How to make shortbread biscuits

This simple and thrifty recipe will make a large batch of these classic buttery biscuits.

Preparation time: 15 minutes

Cooking time: 20 minutes, plus 10 minutes chilling

Makes: 24-28 biscuits


  • 250g butter, at room temperature
  • 90g icing sugar
  • 1 teaspoon vanilla extract
  • 300g plain flour
  • 60g cornflour or rice flour
  • Icing sugar for dusting

Recipe method

1. Using an electric mixer, beat the butter, icing sugar and vanilla in a bowl until light and creamy. Mix in the flour and cornflour using a wooden spoon.

2. Turn the dough out onto a lightly floured surface and gently knead until smooth. Divide the dough in half, then roll out each portion to form a disc about 2cm thick. Wrap the discs in greaseproof paper and refrigerate for 15 minutes.

3. Meanwhile, preheat the oven to 160°C / gas 3. Line 2 baking trays with baking parchment or greaseproof paper.

4. Roll the dough out between 2 sheets of baking parchment or greaseproof paper until about 5mm thick. Using a round, fluted 7cm pastry cutter, cut 12 to 14 rounds from each piece of dough.

5. Place the biscuits on the baking trays and bake for 15 to 20 minutes, or until firm to the touch. Remove from the oven and leave to cool on the trays for 10 minutes, then transfer to a wire rack to cool. Dust with icing sugar and enjoy. Store in airtight containers for up to 2 weeks.