Shortbread Biscuits Recipe
I love this recipe because it’s so simple yet brings such cozy vibes, making my whole kitchen smell heavenly with just a few ingredients. Plus, rolling and cutting the dough into fun shapes is totally a throwback to fun baking days, and it always feels so satisfying to munch on something homemade.
The absolute simplicity of shortbread biscuits is what I love. Just five ingredients combine to make this buttery, delightful little treat.
My recipe has 2 cups of all-purpose flour, a pinch of salt, and 1 cup of unsalted butter (that’s room temperature, not cold, and definitely not margarine) for richness. I sweeten them with 1/2 cup of granulated sugar and add a teaspoon of vanilla extract.
That’s it.
Ingredients
Universal flour: Biscuits’ infrastructure, they’re rich in carbs.
Salt: Enriches taste and mellows the sweetness of the sugar.
Butter that contains no salt: Provides a rich and creamy texture along with full and buttery taste.
Sugar in granulated form: Sweetens the biscuit, while also providing it with a nice, crisp finish.
Vanilla extract: Pours in a sweet, aromatic essence into the shortbread.
Ingredient Quantities
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
1. Your oven needs to be preheated to 325°F (165°C), and a baking sheet must be lined with parchment paper, preparatory to all the delightfully simple steps that lead to the heavenly aroma of hazelnut biscotti filling your kitchen.
2. In a bowl of medium size, combine the all-purpose flour and salt and whisk them together. When they are thoroughly combined, set the bowl aside.
3. In a large mixing bowl, beat the unsalted butter and granulated sugar together with a hand mixer or stand mixer until the mixture is light and fluffy. This will take about 3-5 minutes.
4. Combine the vanilla extract until it is completely mixed in.
5. Slowly mix in the flour mixture into the butter and sugar mixture. Use low speed until the dough just comes together.
6. Place the dough on a surface that is only lightly dusted with flour and shape it into a disk. Wrap the disk in plastic wrap and put it in the refrigerator for about half an hour, or until it firms up.
7. Chilled dough should be rolled to about 1/4 inch thickness. Use a cookie cutter to cut out the shapes of the biscuits.
8. Arrange the cut-out biscuits on the baking sheet that you have prepared, making sure that there is sufficient space between each one.
9. Preheat the oven and bake the item for 15-20 minutes or until the edges are lightly golden.
10. Let the baking sheet biscuits cool. Haste makes waste, as the old saying goes. Letting the biscuits cool properly on the baking sheet for just 5 minutes ensures that they won’t crumble apart when you try to move them and that they also retain their shape, more or less. After those 5 minutes are up, move the biscuits to a wire rack to cool completely. And then enjoy!
Equipment Needed
1. Oven
2. Baking sheet
3. Parchment paper
4. Medium mixing bowl
5. Large mixing bowl
6. Whisk
7. Hand mixer or stand mixer
8. Plastic wrap
9. Rolling pin
10. Cookie cutter
11. Wire rack
FAQ
- Q: Can I use salted butter instead of unsalted?A: Yes, but it might be worth considering cutting back on the salt a bit to achieve a better flavor balance.
- Q: Can I substitute all-purpose flour with whole wheat flour?You can, though the biscuit’s texture will be denser, and flavors will be nuttier.
- Q: How should I store the shortbread biscuits?A: Keep them at room temperature in an airtight container for no longer than a week.
- Q: Can these biscuits be frozen?A: Yes, you can freeze them successfully. Use a freezer bag or an airtight container to store them for up to three months.
- Q: How can I make these biscuits gluten-free?Replace the all-purpose flour with a gluten-free 1:1 baking blend.
- Q: What can I add for additional flavor?You can create a variety by adding lemon zest, almond extract, or finely chopped nuts.
Substitutions and Variations
Two cups all-purpose flour: use one cup of all-purpose and one cup of whole wheat flour for a sturdier texture.
1/4 teaspoon salt: sub in a pinch of sea salt for a slighter flavor difference.
1 cup unsalted butter, room temperature: for a dairy-free option, substitute with 1 cup coconut oil.
1/2 cup granulated sugar: replace it with 1/2 cup powdered sugar for a more delicate, finer, and softer crumb.
1 teaspoon vanilla extract: substitute with 1 teaspoon almond extract for a different flavor profile.
Pro Tips
1. Chill the Dough: Ensure the dough is chilled thoroughly after wrapping it in plastic. This prevents the biscuits from spreading too much while baking, helping them maintain their shape.
2. Use Parchment Paper or Silicone Mats: Besides being convenient, using parchment paper or silicone baking mats can help the biscuits bake evenly and prevent sticking, ensuring easy removal.
3. Butter Temperature: Make sure the butter is at room temperature before mixing. This helps the butter and sugar to cream together properly, resulting in a light and fluffy texture.
4. Uniform Thickness: Roll the dough to an even thickness of 1/4 inch to ensure consistent baking. Uneven thickness can lead to unevenly baked biscuits, with some parts being too hard or too soft.
5. Baking Time Watch: Keep a close eye during the last few minutes of baking. The biscuits should be lightly golden at the edges. Over-baking can result in dry or overly crispy biscuits.
Shortbread Biscuits Recipe
My favorite Shortbread Biscuits Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Parchment paper
4. Medium mixing bowl
5. Large mixing bowl
6. Whisk
7. Hand mixer or stand mixer
8. Plastic wrap
9. Rolling pin
10. Cookie cutter
11. Wire rack
Ingredients:
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions:
1. Your oven needs to be preheated to 325°F (165°C), and a baking sheet must be lined with parchment paper, preparatory to all the delightfully simple steps that lead to the heavenly aroma of hazelnut biscotti filling your kitchen.
2. In a bowl of medium size, combine the all-purpose flour and salt and whisk them together. When they are thoroughly combined, set the bowl aside.
3. In a large mixing bowl, beat the unsalted butter and granulated sugar together with a hand mixer or stand mixer until the mixture is light and fluffy. This will take about 3-5 minutes.
4. Combine the vanilla extract until it is completely mixed in.
5. Slowly mix in the flour mixture into the butter and sugar mixture. Use low speed until the dough just comes together.
6. Place the dough on a surface that is only lightly dusted with flour and shape it into a disk. Wrap the disk in plastic wrap and put it in the refrigerator for about half an hour, or until it firms up.
7. Chilled dough should be rolled to about 1/4 inch thickness. Use a cookie cutter to cut out the shapes of the biscuits.
8. Arrange the cut-out biscuits on the baking sheet that you have prepared, making sure that there is sufficient space between each one.
9. Preheat the oven and bake the item for 15-20 minutes or until the edges are lightly golden.
10. Let the baking sheet biscuits cool. Haste makes waste, as the old saying goes. Letting the biscuits cool properly on the baking sheet for just 5 minutes ensures that they won’t crumble apart when you try to move them and that they also retain their shape, more or less. After those 5 minutes are up, move the biscuits to a wire rack to cool completely. And then enjoy!