Shortbread cookies on a tray and in a jar

Shortbread biscuits

Name: Shortbread biscuits
Total time: 30 min
Yield: Makes 8-10
Ingredients: 275g unsalted butter softened; 160g caster sugar; 300g white flour; 150g semolina flour

olivemagazine

Published: August 3, 2022 at 5:20 PM

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Makes 8-10

Easy

Total time: 30 mins

+ 30 minutes chilling

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Discover how to achieve buttery, melt-in-the-mouth shortbread cookies using just four ingredients.These classic biscuits are easy to bake and take just 30 minutes

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Complete the dish

Top pastry chef Roger Pizey of Peyton and Byrne shares his secrets to achieving the best shortbread cookies.

Looking for more biscuit recipes to enjoy with a cuppa? Check out our millionaire shortbread, caramel shortbread, gluten-free shortbread, vegan shortbread and more shortbread recipes. Or, bake more biscuit recipes, including our classic Anzac biscuits, empire biscuits, Easter biscuits, or digestive biscuits.

Roger Pizey gives his tips for the perfect shortbread: ‘Make sure your butter is really soft, as this is the only thing that binds together the dry ingredients. You want a pale coloured finish, so don’t let the shortbreads get too golden. Lastly, cool the shortbreads completely on the baking sheet before handling, otherwise they may crumble.’

Ingredients

275g unsalted butter

softened
160g caster sugar
300g white flour
150g semolina flour

Method

step 1

Cream the butter and sugar together until pale and fluffy. Fold in both flours and roll into a sausage shape about 6cm in diameter. Wrap in clingfilm and refrigerate for at least 30 minutes or until you need to use it.
step 2

Heat the oven to 160C/fan 140C/gas 3. Slice the mixture into biscuit shapes, approximately 4mm thick. Put on a lightly buttered non-stick baking tray and cook for 10-15 minutes until just about to colour.

Discover more of our brilliant biscuit recipes and cookie recipes.

Gluten-free biscuits on a wire rack and on a plate with a coffee

Authors

olivemagazine

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