Classic Shortbread Biscuit
Delight in the timeless simplicity of this Classic Shortbread Biscuit recipe, a buttery treat that melts in your mouth with every bite. Made with just six pantry-friendly ingredients—unsalted butter, caster sugar, all-purpose flour, cornflour, vanilla extract, and a hint of salt—this recipe showcases the art of creating perfect shortbread with minimal effort. The inclusion of cornflour ensures a delicate, crumbly texture that defines these biscuits, while a touch of vanilla lends a warm, comforting aroma. With a quick prep time of just 15 minutes and a baking time of 20 minutes, these biscuits are perfect for satisfying sweet cravings without the wait. Ideal for tea-time, holiday gatherings, or as a thoughtful homemade gift, these shortbread biscuits are as versatile as they are delicious. Simple, elegant, and irresistibly buttery—these classic treats will become a staple in your baking repertoire.
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Recipe Information
Ingredients
- 225 grams unsalted butter
- 100 grams caster sugar
- 225 grams all-purpose flour
- 100 grams cornflour (cornstarch)
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
Instructions
Preheat your oven to 150°C (300°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter and caster sugar until light and fluffy. This should take about 3 minutes using an electric mixer on medium speed.
Add the vanilla extract and salt to the creamed mixture, and mix until just combined.
In a separate bowl, sift together the all-purpose flour and cornflour. Gradually add the flour mixture to the butter mixture, mixing until a dough forms.
Turn the dough out onto a lightly floured surface and gently knead it until smooth.
Roll out the dough to a thickness of about 1 cm (0.4 inches).
Using a cookie cutter of your choice, cut out shapes and place them onto the prepared baking sheets, leaving a little space between each biscuit.
Chill the cut-out biscuits in the refrigerator for 10 minutes to help them maintain their shape while baking.
Bake in the preheated oven for 18-20 minutes, or until the edges are lightly golden. Avoid overbaking as this will make the biscuits too crisp.
Remove from the oven and allow the biscuits to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Once cooled, store the shortbread biscuits in an airtight container for up to a week.
Nutrition Facts
Calories |
3238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.2 g | 250% | |
| Saturated Fat | 112.8 g | 564% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 1225 mg | 53% | |
| Total Carbohydrate | 363.2 g | 132% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 101.0 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 303 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
