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Shortbread Biscuits on a wooden board
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5 from 1 vote

Shortbread Biscuits

Melt-in-the-mouth buttery Shortbread Biscuits. Make them in fingers or use cutters for any shape you want.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Teatime
Cuisine: British
Servings: 20 biscuits
Author: Susie@Everyday Cooks

Ingredients

  • 150 g butter
  • 75 g caster sugar
  • 150 g plain/all-purpose flour
  • 75 g rice flour
  • Pinch of salt

Equipment

Rolling pin
5-6cm round cutter
or

Instructions

PREPARATION:

  • Preheat the oven to 170°C/ 150°C fan/ gas mark 3/ 325°F
  • Grease the baking trays if you aren’t using a liner.

For the Shortbread Biscuits:

  • Cream the butter and sugar together
  • Add the flour, rice flour and salt and mix well, first with a knife, and finally pull into a ball with your hands
    Don't overwork the dough or it will go oily
  • Roll the dough out to a thickness of ½ cm
    If you use a non-stick surface, such as a silicone mat, you don't need extra flour
  • Cut out the biscuits and transfer to the prepared baking trays. Allow a little room for spreading. Gather up the remaining dough and roll out again as before
    Handle the dough as little as possible. If it gets too soft, put it in the fridge for 10 minutes
  • Cook for 20 minutes until barely golden brown
  • Cool for 5 minutes on the trays, then lightly sprinkle with caster sugar
  • Transfer to a wire cooling rack to completely cool

Notes

Storage:

  • The shortbread biscuits will keep for a week or two in an airtight tin or plastic container