Buttery Shortbread Biscuits

    45 min

    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.

    250 people made this

    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

    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:

    Reviews in English (220)


    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)


    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)


    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)