Easy All-Butter Shortbread Biscuit Recipe
This easy all-butter shortbread biscuit recipe has a rich, buttery flavour and a crisp texture, perfect for having with a cup of your favourite coffee or a cup of tea.
They are great given as presents to friends and keep well in an airtight tin.
When making these biscuits it’s important to have the butter at room temperature before you start so it creams easily.If it’s too cold you’ll struggle to make it cream together and it will be hard to work with.
- 125g of caster sugar
- A couple of drops of vanilla essence or extract *optional
- 250g of fresh butter (you can use unsalted but I prefer salted) at room temperature
- 375g of PLAIN flour
If you’re not using a food processor cream the butter and sugar together with the vanilla extract or essence
Fold in the flour carefully and mix until it forms a dough
If using a food processor, put all the ingredients in the food processor bowl and process until the mixture forms one big clump.
Next wrap the shortbread biscuit dough in clingfilm or a wax wrap and place in the fridge for 20 mins
Once the mixture is nice and cool preheat the oven to about Gas Mark 5
Flour the work top with a sprinkling of plain flour
Roll out the dough until it is about 0.5cm thick
Cut shapes from the dough using a cookie cutter of your choice (I love stars and love hearts) and transfer onto a baking tray
Bake in the oven until they have gone a light golden colour
Remove tray from oven
Sprinkle with caster sugar
Leave for a few minutes on the tray and then transfer to a cooling rack.
If you like you can dip all-butter shortbread biscuits in melted chocolate and add sprinkles
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