Christmas SHORTBREAD BISCUITS | How to make biscuit recipe

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

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

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber, while cake flour is often less expensive.

vanilla extract

🥗Healthier: vanilla bean paste

💰Cheaper: vanilla essence

Vanilla bean paste offers a richer flavor, while essence is more affordable.

Cut 200 g of unsalted butter into small cubes and let it come to room temperature.

In a mixing bowl, combine 100 g of granulated sugar and the cubed butter.

Using an electric mixer, mix the butter and sugar together until light and fluffy, starting at a slow speed and gradually increasing.

Sift in 300 g of plain flour from a height to incorporate air, then gently fold it into the mixture with a spatula.

Add 1 teaspoon of vanilla extract and fold it in until well combined, being careful not to overwork the dough.

Bring the mixture together by hand until it forms a cohesive dough.

Flatten the dough to a thickness of about 5-6 mm on a floured surface.

Roll out the dough with a rolling pin until it's about 5-6 mm thick.

Cut out shapes using a biscuit cutter and place them on a baking tray lined with parchment paper, which has been lightly greased with butter.

Gather the leftover dough, knead it gently, roll it out again, and cut out more shapes.

Chill the cut biscuits in the fridge for 15-20 minutes.

Sprinkle granulated sugar on top of the chilled biscuits before baking.

Preheat the oven to 160°C (325°F).

Bake the biscuits for about 15-20 minutes until lightly golden brown.

Transfer the baked biscuits to a wire rack to cool.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens