Shortbread biscuits are a staple in many British households. Their simplicity, buttery flavour, and crumbly texture make them an easy favourite. Creating them at home is quick and straightforward, with ingredients you likely already have in your kitchen.
This recipe avoids the need for chilling the dough and uses a piping bag instead to create decorative shapes. Let’s go step by step and bring some homemade warmth to your table. If you're also a fan of indulging in sweet treats, consider exploring a mixed box of rocky road for inspiration alongside your baked goods.
What you’ll need
Ingredients:
- 240g plain flour
- 200g unsalted butter, softened
- 80g caster sugar
- 1 teaspoon vanilla extract
- Optional: pinch of salt (if using unsalted butter)
Equipment:
- Mixing bowl
- Hand mixer or stand mixer
- Piping bag with a large star tip
- Baking tray
- Parchment paper
Steps to follow
Preheat your oven to 190°C (170°C fan). Line your baking tray with parchment paper for easy cleanup.
In a mixing bowl, cream the butter and sugar together until the mixture is smooth and pale. Using a hand or stand mixer makes this step faster and more efficient, but a wooden spoon can also be used if that’s what you have. Focus on consistency.
Add the vanilla extract and mix again. Slowly sift the plain flour into the bowl. If using salt, add it along with the flour. Use a spatula or mixer set to low speed to combine until the dough forms. Avoid overmixing.
Transfer the dough into a piping bag fitted with a star tip. The dough should be soft enough to pipe but firm enough to hold its shape. If it’s too stiff, let it sit at room temperature for a few minutes before trying again.
Pipe small rosettes or spirals onto the prepared baking tray. Space them about 4–5 cm apart, as the biscuits will spread slightly while baking. To pair these biscuits with other treats, you might want to check out our afternoon tea delivery options for the ultimate tea-time experience.
Bake in the preheated oven for 10–12 minutes. The biscuits are done when the edges are light golden. Check frequently to prevent overbaking.
Variations to try
Looking to personalise your shortbread biscuits? Here are a few options:
- Add the zest of one lemon for a citrus twist.
- Melt 60g of dark chocolate and drizzle it over the cooled biscuits for a decorative finish.
- Mix in 30g of finely chopped nuts, such as almonds or hazelnuts, for added texture.
- Dust with icing sugar once cooled for a festive look.
Tips for success
- Use room-temperature butter. Cold butter will make mixing harder and uneven.
- If your piping bag bursts or you don’t have one, roll the dough into small balls and press gently with a fork to flatten.
- Store the biscuits in an airtight container. They will keep for up to a week.
- For optimum flavour, let the biscuits sit for a day after baking. The buttery taste develops further over time. For dessert enthusiasts, why not browse through our postal brownies collection for more ideas?
Why homemade beats shop-bought
Shop-bought versions often include added preservatives and less butter. Homemade shortbread is richer and fresher. You control every ingredient, making it ideal to adjust for dietary preferences or limitations.
This also allows for creativity in appearance, making them suitable for gifts or special occasions. Shortbread is easy to scale up. If you need more, simply double the ingredient quantities.
What will you try?
Do you prefer plain shortbread or creative variations? Start simple, and experiment as you go. Baking at home reconnects you with traditional recipes loved by families for generations. Give this one a try and share it with others.
