Shortbread Biscuits Recipe - MP South Africa

I always wanted to make shortbread biscuits that taste like the ones from my favorite bakery.

They seem so simple, just buttery, crumbly goodness, but getting them just right can be tricky.

That’s why I’ve been on a mission to find the easiest, foolproof recipe.

I finally did it! I’m excited to share this straightforward shortbread biscuit recipe with you.

It’s perfect for beginners and doesn’t need fancy ingredients or complicated steps.

In this guide, I’ll walk you through each part of the process, from mixing the dough to baking it to golden perfection.

Shortbread Biscuits: A Delightfully Simple Treat

Shortbread biscuits are a timeless classic, loved for their crumbly texture, rich buttery flavour, and versatility.

They are surprisingly simple to make, requiring only a handful of ingredients and minimal baking expertise.

This guide is perfect for new bakers, offering a step-by-step approach to creating melt-in-your-mouth shortbread biscuits.

There are only three essential ingredients in traditional shortbread:

Butter: The star of the show! Use good quality, unsalted butter at room temperature for the best results. Room temperature butter means it’s soft but not melted, allowing it to cream properly with the sugar.
Sugar: Caster sugar (also called superfine sugar) is ideal for shortbread as it dissolves quickly and creates a smooth texture. Avoid using brown sugar or granulated sugar, as they can impact the texture and flavour.
Flour: All-purpose flour is all you need. Opt for a brand with a medium protein content, around 10-12%. High protein flour can result in tougher biscuits.

Here’s what you’ll need to gather before you begin:

Preparation (10 minutes):

Preheat your oven to 150°C (300°F) on the fan setting. This is a low temperature for slow, even baking.
Line your baking sheet with parchment paper. This prevents sticking and makes cleanup easier.
Measure your ingredients accurately. Use measuring cups and spoons for precise quantities.

Mixing the Dough (5 minutes):

Cream the butter and sugar together. Using your electric mixer or hand whisk, beat the butter and sugar until light and fluffy. This process incorporates air into the mixture, resulting in a tender biscuit.
Gradually add the flour. Sift the flour once for aeration, then add it in two or three batches to the creamed butter and sugar mixture. Mix using a spatula until just combined. Avoid overmixing, as this can make the biscuits tough.

Shaping and Baking (30-40 minutes):

Turn the dough out onto a lightly floured surface. Dust your work surface with a thin layer of flour to prevent sticking.
Gently roll out the dough to an even thickness of about 5mm (1/4 inch). Use a rolling pin and apply even pressure to achieve a uniform thickness.
Cut out your desired shapes. Use cookie cutters or a sharp knife to create any shapes you like. Round, square, or heart-shaped are popular choices.
Transfer the biscuits to the prepared baking sheet. Leave some space between them as they spread slightly during baking.
Prick the tops of the biscuits with a fork (optional). This allows steam to escape and prevents the biscuits from puffing up too much.
Bake for 20-25 minutes, or until the edges are lightly golden brown. Keep an eye on them as baking times may vary slightly depending on your oven.
Let the biscuits cool completely on the baking sheet before transferring them to a wire rack. This allows them to firm up as they cool.

Tips and Variations:

For a richer flavour, swap half of the all-purpose flour with almond flour. This adds a subtle nutty taste.
Want a hint of lemon or orange? Add 1 teaspoon of finely grated zest of your preferred citrus fruit to the dough.
Sprinkle the tops of the biscuits with a little extra sugar before baking for a sparkly finish.
Melt some chocolate and drizzle it over the cooled biscuits for an extra touch of indulgence.

Once your shortbread biscuits have cooled completely, store them in an airtight container at room temperature for up to a week.

Enjoy them with a cup of tea or coffee, or crumble them over vanilla ice cream for a delightful dessert.