How to make Classic Shortbread Biscuits | Easy Baking Recipes

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option while margarine can reduce costs.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index, while brown sugar is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber, while cake flour can be cheaper.

vanilla extract

🥗Healthier: vanilla bean paste

💰Cheaper: imitation vanilla

Vanilla bean paste enhances flavor, while imitation vanilla is more affordable.

Preheat your oven to 180°C (160°C for a fan assisted oven).

Add the butter and sugar to a large mixing bowl and cream together using a wooden spoon or electric mixer until it's light, smooth and fluffy taking care to remove any large lumps of butter.

Gently sieve the flour and cornflour into the bowl and mix to form a dough. Use your hands to bring the mixture together before placing onto a lightly floured worktop.

Knead until smooth and flour a rolling pin.

Roll out until around 1cm thick and using a floured circular cookie cutter stamp out your biscuits.

Transfer to a non-stick baking sheet and prick each biscuit a couple of times with the prongs of a fork.

Place in the middle of the oven for 10-15 minutes until the biscuits have turned golden brown on the edges.

Remove from the oven and sprinkle with caster sugar. Allow to cool for about ten minutes before removing to cool down entirely.

Tap off any excess sugar and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens