Baking · Biscuits and Cookies · Christmas

Shortbread Biscuits

Buttery and crisp shortbread biscuits. Delicious dunked into caramel and melted chocolate or crumbled over ice cream. These scrumptious biscuits will just melt-in-your-mouth! 

Homemade shortbread is a Christmas necessity. I look forward to Christmastime all year round, it’s my favourite time of the year because you can go overboard decorating the Christmas tree and entire house, spend quality time catching up with family and importantly, eat as many biscuits, chocolate, cheese, crackers, canapés and sweets as you want. Just thinking about all that food is making me quite hungry…

The best part of Christmas is definitely the several boxes of shortbread and chocolate-coated biscuits we get to eat our way through and enjoy. I’ll admit it, I have no self-control when it comes to shortbread biscuits or any kind of biscuit for that matter. My maternal grandma is half Scottish and her dad’s side of the family came from Dunblane, I’m sure my love of making (and eating!) shortbread is highly influenced by my Scottish roots.

Shortbread for me is something truly magical. It requires a handful of ingredients and those few ingredients are quite easily accessible, meaning that if you suddenly remembered you’ve forgotten to get a present for someone (we’ve all been there) or plans change at the last-minute and you have unexpected guests, don’t panic as you can whip up a batch of these shortbread biscuits in no time at all with little notice and you won’t need to make a mad rush to the supermarket either!

These shortbread biscuits can be packaged up in bags or biscuit tins and given away to your family members and friends as an edible gift. Saying that, you probably won’t want to give any of these away, you’re likely to want to hide these somewhere only you know about!

Shortbread biscuits are a great way of getting kids involved with baking. They can prepare the dough by hand, then roll out it and stamp out different shaped biscuits with cutters. I picked a star-shaped cutter for this batch of shortbread biscuits because I love the way they look and you can always buy shortbread rounds, I like that these star-shaped ones are just a little bit different and they have an extra special festive touch, but I also love to use heart-shaped or regular round cutters.

Once the shortbread all baked, if you didn’t sprinkle the shortbread with sugar before baking you can now decorate each biscuit with a light dusting of icing sugar.

Your ticket to buttery, crumbly shortbread heaven is right here with this recipe.

(Makes 20-30)


200g butter (salted or unsalted), softened

75g caster sugar, plus extra for sprinkling

150g plain flour

150g self-raising flour

1/2 teaspoon vanilla extract


  1. Line two large baking trays with parchment paper or silicone baking mats and set aside. Preheat oven to 160°C / 140°C Fan / Gas Mark 3. Cream the softened butter until smooth. Add the sugar and beat together until light and pale in colour (about 1-2 minutes).
  2. Now sift the flours and add to the creamed butter and sugar mixture along with the vanilla extract. Continue to mix until a crumbly and soft ball of dough comes together. Don’t overwork the dough, try to touch it as little as possible. At this point you can wrap the dough in clingfilm and chill it for 15 minutes, however this is an optional step.
  3. On a lightly floured surface roll the dough out to about 5mm / 1/4 inch thickness. Using your favourite biscuit/cookie cutters, cut out shapes from the dough and transfer to the lined baking trays. Sprinkle the top of each biscuit with a little extra sugar or you can dust each baked biscuit with icing sugar after baking if you prefer.
  4. Bake the biscuits for 30-35 minutes until they’re crisp and slightly golden around the edges.
  5. Once baked, leave to cool on the baking trays for 5-10 minutes, then carefully transport to a wire rack and allow the biscuits to cool completely to room temperature. Shortbread will keep in an airtight container for up to a week, but they definitely won’t last longer than a day or two!

Recipe from “Cooking Up A Storm” by Sam Stern

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Baking · Biscuits and Cookies · Chocolate

All-Butter White Chocolate Chunk Shortbread

I will go as far as saying these cookies are honestly the best shortbread cookies I’ve ever made and eaten! They’re just so moorish and literally melt in the mouth and always get devoured super quick! They’re absolutely packed full of white chocolatey goodness and are the perfect way to start your weekend with! Each bite is speckled full of vanilla bean, white chocolate chunks and will just crumble into pure deliciousness. I apologise in advance because they are SERIOUSLY good and once you’ve tried one bite you will become addicted…I guarantee that!

white chocolate chunk shortbread

At first I struggled to describe these shortbread cookies. But they really are the epitome and pure example of heaven for me. I’m so in love with white chocolate (or any chocolate to exact!) and vanilla. Two flavours that are mean’t to be put together. Plus, they won’t hang around long, I made these in the morning and simultaneously they almost all disappeared. Definitely a good sign when you’ve baked something!

cookies recipe


(Makes 12-14)


150g plain flour (all-purpose)

30g corn flour (corn starch)

20g custard powder

1 tsp baking powder

160g unsalted butter, softened

50g icing sugar, sifted

1/2 tsp vanilla bean paste or pure vanilla extract

100g white chocolate chunks


1. Sift the flour, corn flour, custard powder and baking powder into a mixing bowl.

2. In another mixing bowl, cream the butter and sifted icing sugar and vanilla together until light and fluffy- about 2 minutes with a hand whisk or do it by hand with your elbow grease!

3. Gently fold in half the flour and start mixing into butter. Then add the other and mix until a dough comes together. Then gently fold in 70g of the white chocolate chunks. Once well incorporated, shape into a round. Wrap in cling film and chilli in the fridge for 20-30 minutes.

4. Once chilled preheat your oven to 180 degrees C. Line two baking trays with non-stick paper. Lightly flour a work surface, roll the dough out until it’s about 3 1/2 cm thickness. Cut out 5cm rounds from the dough and place on the baking tray. Scatter over the extra white chocolate chunks and bake for 10-12 minutes.

5. Cool on the trays for 5 minutes, then transport to a wire rack and finish cooling completely. Enjoy with a glass of milk for a great afternoon pick-me-up!

cookies shortbread crumbles

The cookies crumble super easily and by adding gives traditional shortbread cookies a little twist!