Shortbread biscuits could be my downfall… I mean you could easily lure me it an alley with a bag of shortbread biscuits and absolutely no alarms would go off. Zero, zip, zilch, nada. It’s pretty scary stuff, tastebuds! I regularly get late night craving and make this for us – it’s actually a bit of a problem but let’s not go down THAT alley right now. Let focus on the fact that it only takes 3 ingredients to throw these shortbread biscuits together and IF by any chance you have some chopped nuts, chocolate chips or something to that liking laying around, then you can add that in there too… divine I tell ya!
They are a delightful treat that exemplify simplicity and versatility in baking. With just a few basic ingredients—usually flour, butter, and sugar—these buttery biscuits come together quickly, making them perfect for last-minute bakes. The shortbread biscuits dough requires minimal effort to prepare and can be easily shaped into various forms, whether you’re rolling it out for classic rounds or pressing it into a pan for bars. Their rich, buttery flavor pairs wonderfully with a variety of toppings and add-ins, from a sprinkle of sea salt to a drizzle of chocolate, allowing for endless customization. Whether enjoyed with a cup of tea or as a sweet snack, shortbread biscuits are a timeless favorite that never fails to impress.
This recipe is the bomb-diggedy because all you have to do is throw some room temp butter, icing sugar and flour together. Give it a mix until it’s fully combined, shape it as you’d like and bake it. I prefer my shortbread biscuits to be on the toastier side so I bake it longer than usual, about 25minutes, but if you prefer a paler shortbread biscuit then just able it for 20 minutes.
Shortbread Biscuits
Ingredients
- 125 grams butter/margarine room temperature
- 45 grams powdered sugar/icing sugar see notes
- 180 grams all-purpose flour
- Pinch of fine salt see notes
- 80 grams Chopped nuts, chocolate chips, nougat etc. optional
Instructions
- Preheat the oven to 160℃/320℉. Prepare your baking tray with baking paper.
- Add butter and powdered sugar to a large bowl and mix until fully combined.
- Add flour and salt (see notes). Mix until fully combined and you are left with a smooth dough. Note: If the butter-sugar mixture is slightly cold before adding in the flour then I'd recommend you mix until the dough is just combined and then tip it on to a clean working surface and continue combining it with your hands (as seen in the video). If the butter-sugar mixture is room temp then it should combine very quickly in the bowl so no need to tip on to a surface.
- If you'd like to add chopped nuts, chocolate chips etc. then add it to the dough prior to shaping.
- Once the dough is fully combined, you can roll out the dough and use a cookie cutter or shape the dough into a log form and section with a knife. I then place each ball on the prepared baking sheet, place a small piece of baking paper on top and press down using a masher (I just like how the edges look once baked). But you can use anything to flatten them e.g. your palms, a mug, a fork or anything that makes a cute shape or indentation. It really doesn't matter, just know that they don't spread much during the baking process so the thickness/shape will be similar once they've baked.
- Bake for 20-25 minutes at 160℃/320℉. I prefer a toastier biscuit so I bake it for 25minutes but if you prefer it paler then aim for 20minutes in the oven.
Video
Notes
- Powdered sugar: if you don't have any powdered sugar/icing sugar than you can use castor sugar or regular granulated sugar. Just pop it in to a blender/spice/coffee grinder and grind until the consistency resembles that of powdered sugar/icing sugar. You can use white/light brown sugar.
- Salt: so not add additional if you are using salted butter as you don't want the cookies to be too salty.
- Add-ons: you can easily add chopped nuts, chocolate chips, small nougat pieces etc. You can experiment as you like. I prefer chopped almonds. You can also melt some chocolate and once the cookies have cooled down, you can dip them in chocolate - divine!