Buttery shortbread

Buttery shortbread: Crunchy deliciousness. Image: Carla Zinkfontein

Buttery shortbread biscuits: Teatime bites that melt in your mouth

Buttery, crumbly deliciousness that is so addictive! These buttery shortbread biscuits are the perfect teatime treat.

Buttery shortbread

Buttery shortbread: Crunchy deliciousness. Image: Carla Zinkfontein

Quick, easy and always a winner, these buttery shortbread biscuits are melt-in-your-mouth delicious. Incredibly easy to prepare and ready in less than an hour, these biscuits are perfect to prepare when you don’t have much time on hand.

These mouth-watering bites also do not require many ingredients, so if your pantry is close to empty, you will still be able to whip together these tasty biscuits.

Tips when making buttery shortbread biscuits

Here are a few easy tips to make your shortbread biscuits even better:

  • To get these biscuits just perfect, make sure you use butter that is soft, but not melted. Remove the butter from the fridge to get to room temperature a few hours before you start baking.
  • Make sure you cream the butter and sugar together very well. Spend between two to five minutes to cream these two ingredients together.
  • Finally, ensure that you chill the dough very well and you will have the most delicious shortbread biscuits to serve.

Let us know in the comments of this recipe if you have tried it out!

Buttery shortbread biscuits recipe

4 from 4 votes
Recipe by Carla Zinkfontein Course: SnacksCuisine: GlobalDifficulty: Easy
Prep time

15

minutes
Cooking time

19

minutes
Total time

35

minutes

Ingredients

  • 125 g unsalted butter, softened

  • 55 g caster sugar, plus extra to finish

  • 180 g plain flour

Method

  • Preheat the oven to 190°C.
  • Beat the butter and the sugar together until smooth. Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/½in thick.
  • Cut into shortbread rounds or fingers and place onto a baking tray. Sprinkle with caster sugar and chill in the fridge for 20 minutes.
  • Bake in the oven for 15 – 20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.

Notes

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