Buttery Shortbread Biscuits

    Buttery Shortbread Biscuits

    (242)
    13saves
    45min


    223 people made this

    About this recipe: Serve these biscuits and everyone will be begging for more. They are easy to make, buttery and incredibly moreish. For that extra indulgence, dip them in melted chocolate.

    Ingredients
    Makes: 14 biscuits

    • 250g plain flour
    • 1/4 teaspoon baking powder
    • 1/4 teaspoon salt
    • 60g icing sugar
    • 225g butter, softened
    • 1 teaspoon vanilla extract
    • 2 tablespoons caster sugar

    Method
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 180 C / Gas 4.
    2. In a medium bowl, stir together the flour, baking powder, salt and icing sugar. Stir in the butter and vanilla; mix until a stiff dough forms. Pat dough into 23cm round cake tin and prick all over with a fork. Sprinkle caster sugar all over.
    3. Bake for 30 to 35 minutes in the preheated oven or until golden. Cut into wedges while warm. Cool on wire rack; separate biscuits
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    Reviews & ratings
    Average global rating:
    (242)

    Reviews in English (238)

    by
    136

    Wow, truly an amazing, authentic shortbread recipe. It's very buttery, moist, dense and MELT-IN-YOUR-MOUTH delicious. I agree w/ the other reviewers by needing a bit more sugar, so I added 1 extra tablespoon white sugar and dusted it with powder sugar immediately out of the oven. (No need for sugar on top b4 baking) I also added 1 tablespoon milk since it was a bit dry and made the dough nice n' moist. I've also used almond extract instead of vanilla the second time and it was VERY good. I cut mine into 1" x 2" inch mini bars and have it with a hot cup of English Breakfast tea in the morning or when I have company and it's HEAVENLY. Keep it in an airtight container and it tastes just like the first day.  -  27 Oct 2006  (Review from Allrecipes US | Canada)

    by
    103

    I made 2 batches of this recipe, one hand mixed, and one using my KitchenAid mixer. The hand mixed one came out the way it is supposed to be, in a soft dough form, and it baked out nice and crispy. The other one came out nicely done too, but the dough was too runny, sort of batter-like. I think hand mixing is the way to go. Delicious.  -  30 Jun 2006  (Review from Allrecipes US | Canada)

    by
    101

    What a hit! Thanks Kay! Having said that - I have made the following modifications with great results: 4 tablespoons white sugar instead of 2 (not quite sweet enough for us the first time I made this recipe) Once pressed into baking dish/pan and before I put it in the oven, I sprinkle with about a tablespoon of white sugar so that it makes a wonderful sweet-crunchy top on the shortbread! We have Myer Lemons growing in the yard here in Florida so I have also now come up with a lemon shortbread version of this recipe: Add the juice of half a medium lemon and two teaspoons of grated lemon peel and toss in an extra tablespoon or so of flour to compensate for wetness of the lemon juice - we love this version, I have made this lemon version two times now!  -  23 Feb 2006  (Review from Allrecipes US | Canada)

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