Classic Shortbread Biscuit
Indulge in the buttery perfection of Classic Shortbread Biscuits, a timeless treat that's delightfully simple yet irresistibly rich. Made with just a handful of pantry staples like unsalted butter, caster sugar, and all-purpose flour, these melt-in-your-mouth biscuits are elevated by the addition of cornflour for a delicate, crumbly texture and a hint of vanilla for a warm, aromatic finish. With only 15 minutes of prep time, this easy recipe yields 20 golden biscuits, perfect for tea-time, holiday gifting, or everyday snacking. Chilling the dough before baking ensures impeccably shaped cookies, while a light bake at a low temperature preserves their tender, buttery essence. Store these homemade Scottish-inspired shortbread biscuits in an airtight container for a week—if they last that long!
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Ingredients
- 225 grams unsalted butter
- 100 grams caster sugar
- 225 grams all-purpose flour
- 100 grams cornflour (cornstarch)
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
Directions
Step 1
Preheat your oven to 150°C (300°F) and line two baking sheets with parchment paper.
Step 2
In a large mixing bowl, cream together the unsalted butter and caster sugar until light and fluffy. This should take about 3 minutes using an electric mixer on medium speed.
Step 3
Add the vanilla extract and salt to the creamed mixture, and mix until just combined.
Step 4
In a separate bowl, sift together the all-purpose flour and cornflour. Gradually add the flour mixture to the butter mixture, mixing until a dough forms.
Step 5
Turn the dough out onto a lightly floured surface and gently knead it until smooth.
Step 6
Roll out the dough to a thickness of about 1 cm (0.4 inches).
Step 7
Using a cookie cutter of your choice, cut out shapes and place them onto the prepared baking sheets, leaving a little space between each biscuit.
Step 8
Chill the cut-out biscuits in the refrigerator for 10 minutes to help them maintain their shape while baking.
Step 9
Bake in the preheated oven for 18-20 minutes, or until the edges are lightly golden. Avoid overbaking as this will make the biscuits too crisp.
Step 10
Remove from the oven and allow the biscuits to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Step 11
Once cooled, store the shortbread biscuits in an airtight container for up to a week.
Nutrition Facts
| Serving size | (657.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3238.3 |
| Total Fat 195.2g | 0% |
| Saturated Fat 112.8g | 0% |
| Cholesterol 498.2mg | 0% |
| Sodium 1225.1mg | 0% |
| Total Carbohydrate 363.2g | 0% |
| Dietary Fiber 7.0g | 0% |
| Total Sugars 101.0g | |
| Protein 25.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 82.4mg | 0% |
| Iron 11.0mg | 0% |
| Potassium 303.4mg | 0% |
Source of Calories