Scottish Shortbread Biscuits| Without Egg Recipe By Chef Life With Chef Nazia @chefnaziashahid

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine 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 depending on brand.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is often less expensive.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla bean offers a richer flavor, while essence is a cost-effective alternative.

Prepare the ingredients: butter, icing sugar, cornstarch, vanilla custard or rice flour, and salt.

Mix the butter and icing sugar together using hands or a stand mixer until well combined.

Add the salt to the mixture.

Incorporate the vanilla custard or rice flour into the mixture.

Rest the dough in the fridge or freezer for 30 minutes, or overnight for best results.

Preheat the oven to 150°C (approximately 300°F) for 10 minutes before baking.

Roll out the dough using a rolling pin to a suitable thickness.

Cut the dough into desired shapes using a knife or cookie cutter.

Place the cut biscuits on a baking sheet and poke holes in them for decoration.

Rest the biscuits at room temperature for 10 minutes before baking.

Bake the biscuits for 20 minutes, checking to ensure they do not brown too much.

Cool the biscuits at room temperature after baking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens