Delightfully Buttery: Classic Shortbread Biscuit Recipes From The UK

Posted on

Shortbread biscuits, crumbly and melt-in-your-mouth delights, are a cornerstone of British baking. Simple yet incredibly satisfying, these buttery treats are perfect for dunking in tea, enjoying with a cup of coffee, or crumbling over ice cream. This comprehensive guide dives into the world of shortbread, providing you with everything you need to know to bake perfect biscuits at home, from the essential ingredients to handy tips and scrumptious variations.



1 cup (2 sticks) unsalted butter, softened

  • ½ cup powdered sugar
  • 2 ½ cups all-purpose flour
  • Pinch of salt

  • Optional Flavourings:

    ½ teaspoon vanilla extract (for classic shortbread)

  • ½ cup grated zest (lemon, orange, or lime)
  • ½ cup chopped nuts (walnuts, pecans, or almonds)
  • ½ cup dried fruit (cranberries, raisins, or chopped apricots)

  • How to Bake Perfect Shortbread Biscuits:

    1. Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.

    2. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. A handheld mixer or stand mixer fitted with the paddle attachment makes this step a breeze.

    3. Beat in the salt and your chosen flavouring, if using. For a classic shortbread, add the vanilla extract.

    4. Gradually add the all-purpose flour, mixing until just incorporated. Be careful not to overmix, as this can lead to tough biscuits.

    5. Gather the dough into a ball and gently knead it on a lightly floured surface until smooth.

    6. Roll out the dough onto a lightly floured surface to a thickness of about ½ inch (1.25 cm). Use cookie cutters to shape the dough into your desired shapes, or simply cut squares with a sharp knife.

    7. Transfer the cut-out biscuits to the prepared baking sheet, leaving a little space between each one for spreading.

    8. Bake for 15-20 minutes, or until the edges are golden brown.

    9. Remove the baking sheet from the oven and allow the biscuits to cool completely on the sheet before transferring them to a wire rack to cool completely.

    Nutritional Information (per biscuit):

    This information is based on the classic shortbread recipe without any additional flavourings. Values may vary depending on the specific ingredients used.

    Calories: 130

  • Fat: 7g
  • Saturated Fat: 4.5g
  • Carbohydrates: 16g
  • Sugars: 6g
  • Protein: 1g

  • Delicious Shortbread Variations:

    The beauty of shortbread lies in its versatility. Here are a few ideas to inspire you:

    Chocolate Chip Shortbread: Fold in ½ cup of chocolate chips into the dough before shaping and baking.

  • Lemon Drizzle Shortbread: Once baked and cooled, drizzle the biscuits with a simple lemon glaze made from powdered sugar and freshly squeezed lemon juice.
  • Spiced Shortbread: Add a teaspoon of ground cinnamon and a pinch of nutmeg to the dough for a warm and comforting twist.
  • Coffee Shortbread: Substitute ½ cup of strong brewed coffee for some of the milk in the recipe for a subtle coffee flavour.
  • Double Chocolate Shortbread: Add ½ cup of cocoa powder to the dry ingredients and top the baked biscuits with melted chocolate.

  • Conclusion:

    With this guide and a little practice, you’ll be a shortbread-baking pro in no time. So, preheat your oven, gather your ingredients, and unleash your inner baker. Remember, shortbread is all about simplicity and quality ingredients. Enjoy the process, and most importantly, savour the delicious results!

    Frequently Asked Questions (FAQs):

    1. Can I use brown sugar instead of powdered sugar?

    While brown sugar will work in a pinch, it will result in a slightly chewier and less crumbly biscuit compared to using powdered sugar. The finer texture of powdered sugar helps to create the melt-in-your-mouth texture that is characteristic of shortbread.

    2. My shortbread turned out crumbly. Did I do something wrong?

    Not necessarily! Crumbly is the desired texture for shortbread. If your biscuits seem excessively crumbly, it could be due to overmixing the dough. Handle the dough as little as possible to avoid developing the gluten in the flour, which can lead to a tougher biscuit.

    3. How long can I store homemade shortbread biscuits?