As a chef who believes the simplest recipes often bring the most joy, these shortbread biscuits are one of my all time favorites to bake. They’re soft but firm, buttery but not greasy, and they practically melt in your mouth. Whether you’re serving them with afternoon tea or sneaking one (or three) from the cooling rack, this is the kind of biscuit that satisfies on every level.
Why You’ll Love These Shortbread Biscuits
If you’ve ever had a dry or crumbly shortbread and thought, “I guess I just don’t like these,” I’m here to change your mind. This recipe creates biscuits that are crisp at the edge, tender in the center, and full of flavor without being overly sweet. It’s the balance of texture and richness that makes them so addictive.
- Buttery texture: Thanks to a generous amount of softened butter or margarine.
- Smooth sweetness: Icing sugar blends seamlessly for a soft finish, without any grainy bite.
- No fancy tools: Just a bowl, a whisk (or mixer), and your hands.
- Perfect for decorating: Their structure holds up well to glazes, chocolate drizzles, or sprinkles.
- Freezer friendly: Bake ahead and store they taste just as fresh days later.
Step by Step Guide to Making Shortbread Biscuits
Simple ingredients, precise mixing, and a gentle bake that’s all it takes to make these delightful treats come to life.
Ingredients
- 500 grams of softened butter or margarine
- 1 large egg
- 2 cups of icing sugar, sifted
- 8 cups of all purpose flour
- 1 cup of canola or vegetable oil
Directions
1: Cream Butter and Sugar
- In a large bowl, cream together softened butter and icing sugar until light, fluffy, and pale in color.
- This is where the magic starts take your time. The more air you whip in here, the softer your biscuit texture will be.
2: Add Egg and Oil
- Add in the egg and canola oil, mixing on high speed until smooth and fully combined.
- The oil adds moisture and richness that keeps the biscuits from drying out.
3: Mix in Flour Gradually
- Gradually add the flour, one cup at a time, mixing thoroughly after each addition.
- You’re looking for a soft, pliable dough that pulls away from the sides of the bowl.
4: Roll and Cut
- Lightly flour your work surface and roll out the dough to your desired thickness (I recommend about ½ inch).
- Use biscuit cutters or cookie stamps to shape your dough traditional rounds or fun festive shapes all work beautifully.
5: Bake to Perfection
- Preheat the oven to 180°C (356°F). Line your baking tray with parchment paper.
- Place your shaped biscuits on the tray and bake for 12-15 minutes until golden at the edges.
6: Cool and Serve
- Let biscuits cool on a wire rack for at least 10 minutes. This helps the texture set and the flavor deepen.
- Store in an airtight tin but don’t be surprised if they disappear within the hour.
Chef’s Secrets to Better Shortbread Every Time
Soft Dough, Firm Biscuit
One of the most common shortbread mistakes is overmixing or working with cold butter. Here’s how I make sure every batch turns out consistently dreamy:
- Use room temperature butter: It should be soft to the touch but not melted. This helps with creaming and aeration.
- Sift your icing sugar: This makes a big difference in achieving a smooth dough and even texture.
- Don’t over knead: Once the flour is in, mix only until the dough comes together this keeps the texture tender.
- Chill before baking (optional): If your kitchen is warm, a quick chill helps the biscuits hold their shape better.
Texture Tweaks and Add Ins
Want to add some excitement to your biscuits? Here are a few ideas I love rotating into the mix they all play beautifully with the base dough.
- Lemon zest: Adds brightness and cuts through the richness.
- Chopped pistachios or almonds: For crunch and a bit of earthy flavor.
- Mini chocolate chips: Just enough for a subtle twist.
- Vanilla bean paste: Makes the flavor deeper and more aromatic.
Flavor Variations and Seasonal Twists
Creative Shortbread Flavors to Try
One of the reasons I love baking shortbread biscuits is that they act like a flavor sponge quietly elegant on their own, but endlessly adaptable to match the season or occasion. Whether you’re baking for a holiday party, afternoon tea, or gifting tins to loved ones, try these ideas to take your shortbread from classic to unforgettable.
- Spiced Shortbread: Add 1 tsp of ground cinnamon, a pinch of nutmeg, or even pumpkin pie spice for a warm, festive touch.
- Chocolate Dipped: Once cooled, dip half of each biscuit into melted dark, milk, or white chocolate. Sprinkle with crushed nuts or coconut for texture.
- Lavender or Earl Grey: Infuse the dough with dried culinary lavender or finely ground tea leaves for a unique, floral aroma.
- Orange Zest + Cranberry: A beautiful balance of tart and bright perfect for winter and holiday trays.
- Almond or Hazelnut: Substitute a portion of the flour with finely ground nuts and a splash of extract for a nutty upgrade.
Occasions to Serve These Shortbread Biscuits
There’s never a bad time for a biscuit, but these beauties really shine when shared. Their long shelf life, beautiful structure, and easy packaging make them ideal for:
| Occasion | Why They Work |
|---|---|
| Holiday Gifting | Package in tins or cello bags for elegant edible gifts |
| Weddings and Showers | Perfect as favors or on dessert tables |
| Afternoon Tea | Pair with cucumber sandwiches, scones, and clotted cream |
| Bake Sales and Fundraisers | High yield, low cost, and loved by all age groups |
| Brunch Spreads | Serve with fruits, muffins, and light desserts |
Storage and Freezer Tips for Shortbread Biscuits
How to Keep Them Fresh
Shortbread keeps remarkably well when stored properly. Here’s how I keep them buttery and crisp for days (or weeks):
- Room Temperature: Store cooled biscuits in an airtight tin or container. They stay fresh for up to 2 weeks.
- Refrigeration: Not necessary unless your kitchen is hot or humid. If chilled, bring to room temperature before serving.
- Freezing: You can freeze baked biscuits or unbaked dough. Just wrap tightly in plastic and then foil for up to 2 months.
To thaw frozen dough, let it sit in the fridge overnight before rolling and baking. Baked biscuits can be thawed at room temperature or gently warmed in a low oven for 5 minutes.
Calories and Nutrition (Per Serving – 1 Biscuit)
- Calories: 220
- Total Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 22g
- Sugar: 7g
- Protein: 2g
- Fiber: 0.5g
- Sodium: 90mg
Frequently Asked Questions About Shortbread Biscuits
Can I use margarine instead of butter?
Yes! While butter gives a richer flavor, margarine still creates a tender, crumbly biscuit with less saturated fat.
Why is my dough too dry or too crumbly?
You may have added too much flour. Always spoon and level your flour when measuring, and mix only until the dough comes together.
Can I make these gluten free?
Yes. Use a 1:1 gluten free flour blend that includes xanthan gum. You may need to adjust the dough texture slightly with extra moisture.
Should I chill the dough before baking?
Not necessary unless your dough is too soft or the butter is melting. A quick 10 minute chill helps hold shapes better during baking.
Can I roll this dough thin for crispy biscuits?
Yes! Roll to ¼ inch or thinner if you prefer a snappier texture. Just reduce bake time slightly and keep a close eye on the edges.
How do I get my biscuits to hold shape?
Avoid overmixing and overhandling. Chilling shaped biscuits for 10-15 minutes before baking also helps them stay picture perfect.
What’s the difference between shortbread and sugar cookies?
Shortbread uses no leavening and less sugar, which gives it a denser, crumblier texture compared to fluffy, sweeter sugar cookies.
Can I decorate shortbread?
Absolutely. Use royal icing, chocolate drizzle, edible glitter, or stamps to personalize them especially for holidays and events.
