Slice & Bake Shortbread Biscuits
Easy
This is an incredibly easy recipe for buttery shortbread biscuits. The dough can be rolled out and used with cookie cutters, but easier still, we roll the dough into logs, pop them into the fridge overnight, then simply slice them and bake. The dough will last for 3-4 days in the fridge and can also be frozen for up to 2 months. The recipe below is for a basic vanilla shortbread, but we’ve included 2 other flavour options at the end of the recipe, one for cranberry, the other for ginger. Ingredients are easily doubled or tripled if you want to bake larger batches for gifting.
PREP IN
20 MIN
COOK IN
15 MIN
SERVE
40
Slice & Bake Shortbread Biscuits
Easy
PREP IN
20 MIN
COOK IN
15 MIN
SERVE
40
Introduction
This is an incredibly easy recipe for buttery shortbread biscuits. The dough can be rolled out and used with cookie cutters, but easier still, we roll the dough into logs, pop them into the fridge overnight, then simply slice them and bake. The dough will last for 3-4 days in the fridge and can a
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Ingredients
- 225g butter, softened
- 90g icing sugar
- 2 tsp vanilla extract
- 300g plain flour
Method
- 1. Place butter, icing sugar and vanilla in a large bowl then mix just until you get a creamy texture with no lumps or no visible dry icing sugar, scraping down the sides of the bowl as needed. (This is easiest done in a stand mixer.)
- 2. Add the flour and mix on low until a soft dough comes together.
- 3. (If you’re adding other inclusions as suggested at the end of this recipe, do so now, mixing them in to disperse through the dough.)
- 4. Divide the dough in half. Roll each portion of dough into a smooth log with flat ends about 21cm wide. (You can make the logs longer for more biscuits that are smaller in size.)
- 5. Wrap each log in parchment paper, twisting the ends to seal.
- 6. Refrigerate overnight.
- 7. When ready to bake, pre-heat oven to 180°C / 160°C fan assisted and line 2 large baking trays with parchment paper. (Or bake in batches if using smaller trays.)
- 8. Trim the ends off the dough logs so each log is now 20cm long. Using a ruler, score each log every 1cm, then using a sharp knife, slice the dough on the scoring.
- 9. Arrange the sliced biscuits on the prepared baking trays, leaving about 2cm between them, then bake until the edges just start to go golden, 12-15 minutes.
- 10. Remove from the oven and leave to cool on the trays for about 10 minutes, then transfer biscuits to wire racks to cool completely.
- 11. Store at room temperature in an airtight container for 2-3 weeks.
- 12. Other options:
- 13. Dip cooled biscuits in melted chocolate - we dipped the vanilla cookies in white chocolate as seen in the image. You can also decorate with sprinkles before the chocolate sets.
- 14. For cranberry cookies, reduce vanilla to 1 tsp. Roughly chop 100g dried cranberries and add as indicated in the recipe above.
- 15. For ginger cookies, reduce vanilla to 1 tsp. Finely dice about 50-55g crystallised ginger and add as indicated in the recipe above.
