Wednesday 7 October 2020

Shortbread Biscuits

 Shortbread biscuits have always been a favourite of mine since my childhood.  Back then I loved the sugar topped shortbread biscuits that came in a tin at Christmas time. Since discovering this recipe I can enjoy them whenever I like.  I hope you enjoy them too.

225g Plain flour - sifted

115g Rice Flour - sifted

115g Castor Sugar - sifted

1 pinch of Salt

225g of Butter at room temperature

Preheat your oven to 150 degrees Celsius.

Combined all the dry ingredients together in a bowl.

Rub in the butter with your fingers until well combined.  It should come together as a slightly crumbly dough.

Transfer the dough onto a floured surface and knead it slightly until it comes together.

Roll the dough out with a rolling pin ( or similar ) and cut into biscuits with either a knife or biscuit cutter.

Place on a greased oven tray and bake for 20 - 30 minutes until light brown.

Cool on the oven tray then transfer to a cooling rack.

Store in a an air tight container.


  1. Thank you so much for posting this, Wendy. My son's absolute favorite!!

  2. i used to love shortbread bikkies but dread all that sugar now, could i use something else instead of the castor sugar?
    they look great too
    thanx for sharing

  3. Thanks Wendy. Am looking forward to trying these.

  4. Such a simple recipe but so yummy. Must make again soon

  5. Shortbread is a firm favourite here. My son declares that starts his Christmas.

  6. Ooooh I must try this recipe Wendy, they look delicious! Thank you for posting the recipe.


  7. Thank you for your recipe! I have converted it to US measures and will get rice flour on my next grocery trip. I guess I will try making castor sugar too. It will be a learning experience! I bet they will be delicious.

  8. I make round shortbread biscuits, but form the dough into a roll, put it in the freezer for 5-10 mins until it's nice and firm, then cut slices off to make round biscuits. It's so much easier than cutting out individual biscuits.


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