Soft and Buttery Shortbread Biscuits Recipe

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  • November 18, 2025
Breakfast

Shortbread Biscuits

As a chef who believes the simplest recipes bring the most joy, these shortbread biscuits are one of my favorites. Soft yet firm, buttery but not greasy, and practically melting in your mouth, they’re perfect with afternoon tea—or for sneaking a few straight from the cooling rack.

Why You’ll Love These Biscuits

  • Perfect Texture: Crisp edges, tender centers, and buttery richness without being overly sweet.

  • Easy to Make: No fancy tools—just a bowl, whisk, and your hands.

  • Decorating Friendly: Holds up well for glazes, chocolate drizzles, or sprinkles.

  • Freezer Friendly: Bake ahead and store; they taste fresh for days.

Serve alongside tea, or pair with a light slice of lemon cake or vanilla cupcakes for an elegant dessert plate.

Ingredients

  • 500 g softened butter or margarine

  • 1 large egg

  • 2 cups icing sugar, sifted

  • 8 cups all-purpose flour

  • 1 cup canola or vegetable oil

Optional flavor add-ins: lemon zest, nuts, mini chocolate chips, vanilla bean paste.

Equipment

  • Mixing bowls

  • Whisk or hand mixer

  • Rolling pin

  • Biscuit cutters or stamps

  • Baking tray lined with parchment paper

  • Wire cooling rack

Instructions

1. Cream Butter and Sugar

  1. In a large bowl, cream the softened butter and sifted icing sugar until pale, light, and fluffy.

  2. Take your time—this aerates the dough for soft, melt-in-your-mouth biscuits.

2. Add Egg and Oil

  1. Mix in the egg and canola oil until smooth and fully combined.

  2. The oil keeps the biscuits moist and tender.

3. Incorporate Flour

  1. Gradually add the flour, one cup at a time, mixing until a soft, pliable dough forms.

  2. The dough should pull away from the sides of the bowl.

4. Roll and Cut

  1. Lightly flour your work surface. Roll the dough to about ½ inch thickness.

  2. Cut shapes using biscuit cutters or stamps.

5. Bake

  1. Preheat the oven to 180°C (356°F).

  2. Place shaped biscuits on a lined tray and bake 12–15 minutes until golden at the edges.

6. Cool and Serve

  1. Transfer to a wire rack and cool for at least 10 minutes.

  2. Store in an airtight tin—but don’t be surprised if they disappear within the hour!

“When you bite into the perfect shortbread, it should hold for a second, then crumble gently like sand through your fingers.” – @CrumbCritic

Chef’s Tips for Perfect Shortbread

  • Use room temperature butter: Soft but not melted.

  • Sift icing sugar: Ensures smooth, even dough.

  • Don’t overmix: Once flour is added, mix only until dough forms.

  • Optional chill: If your kitchen is warm, a short chill keeps shapes neat.

Flavor Tweaks & Add-Ins

  • Lemon zest: Brightens the richness.

  • Chopped nuts: Pistachios or almonds for crunch.

  • Mini chocolate chips: Subtle chocolate twist.

  • Vanilla bean paste: Deepens flavor and aroma.

Seasonal & Creative Variations

  • Spiced Shortbread: Cinnamon, nutmeg, or pumpkin pie spice.

  • Chocolate Dipped: Dip half in chocolate; top with crushed nuts or coconut.

  • Lavender or Earl Grey: Add dried culinary lavender or ground tea leaves.

  • Orange + Cranberry: Tart and bright, perfect for holidays.

  • Nutty Shortbread: Substitute part of the flour with ground almonds or hazelnuts.

Occasions to Serve

Occasion Why It Works
Holiday Gifting Elegant tins or cello bags
Weddings & Showers Perfect as favors or on dessert tables
Afternoon Tea Pair with scones, sandwiches, or cream
Bake Sales & Fundraisers Loved by all ages, high yield, low cost
Brunch Spreads Serve with fruits, muffins, or light desserts

“I always keep a tin of these on hand whether for guests, gifts, or just tea time alone.” – @AnytimeBiscuits

Storage & Freezer Tips

  • Room Temperature: Airtight tin, up to 2 weeks.

  • Refrigeration: Optional; bring to room temp before serving.

  • Freezing: Wrap baked biscuits or unbaked dough in plastic + foil, up to 2 months. Thaw overnight in fridge before baking (if dough).

Calories & Nutrition (Per Biscuit)

  • Calories: 220

  • Total Fat: 14g

  • Saturated Fat: 6g

  • Carbs: 22g

  • Sugar: 7g

  • Protein: 2g

  • Fiber: 0.5g

  • Sodium: 90mg

“220 calories of buttery joy—a small indulgence that’s totally worth it.” – @BalancedBitesDaily

FAQs

Can I use margarine instead of butter?
Yes, it works well and reduces saturated fat.

Why is my dough too dry?
Likely too much flour—spoon and level, then mix only until combined.

Can I make gluten-free shortbread?
Yes, use a 1:1 gluten-free flour blend with xanthan gum; adjust moisture if needed.

Should I chill the dough?
Optional—10 minutes helps hold shapes.

Can I roll thin for crisp biscuits?
Yes, roll to ¼ inch; reduce bake time slightly.

How do I get biscuits to hold shape?
Avoid overmixing, overhandling, and optionally chill for 10–15 minutes before baking.

Can I decorate shortbread?
Absolutely—royal icing, chocolate drizzle, stamps, or edible glitter.

How long do they last?
Up to 2 weeks at room temperature; up to 2 months frozen.

Can I add extracts?
Yes—vanilla, almond, lemon, rose. Use sparingly.

These shortbread biscuits are buttery, tender, and endlessly adaptable, perfect for gifting, tea time, or an elegant dessert spread.

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