Round Dutch shortbread biscuits in a stack with one resting aon the side

Mouth-watering shortbread: The perfect teatime bite. Image: Adobe

Dutch shortbread biscuits: The buttery cookie, perfect for morning tea

Baking should be easy and fun, especially when you’re just getting started. Our Dutch shortbread biscuits are buttery, crumbly and sweet and the perfect tea-time treat.

Round Dutch shortbread biscuits in a stack with one resting aon the side

Mouth-watering shortbread: The perfect teatime bite. Image: Adobe

Do you remember baking cookies with grandma? Did you have a favourite type and did you steal raw dough out of the bowl when she wasn’t looking? All of these experiences are memories we won’t forget and food is often a central part of those memories. Let our Dutch shortbread biscuits take you back to the good old days of baking your favourite cookies.

Dutch shortbread biscuits tips

Our shortbread recipe is a simple one but be careful of over-mixing the dough or rolling it out into flat rounds. You want the buttery dough to stay light and crumbly so rolling out a big roll and cutting it into rounds is the best option. You can then cut your shapes if you choose to and decorate with icing, some jelly sweets or even just a sprinkling of icing sugar.

Baking should be easy and fun, especially when you’re just getting started. Our Dutch shortbread biscuits are buttery, crumbly and sweet, just for you.

Dutch shortbread biscuits recipe

4 from 4 votes
Recipe by Gary Dunn Course: Snack, tea-timeDifficulty: Easy
Prep time

15

minutes
Baking Time

20

minutes
Total time

35

minutes

Ingredients

  • 160 g self-raising flour

  • 51 g self-raising flour

  • 11 g butter

  • 1 tsp vanilla

  • 7 g sugar

Method

  • Preheat the oven to 220°C.
  • Melt butter and add sugar, flour and vanilla. Combine into a dough.
  • If the mixture is too moist, add more flour, if too dry, more butter.
  • Take handfuls and roll them into a sausage, then slice, dip in sugar and place on greased oven-proof tray.
  • Bake at about 220°C until brown around the edges.

Notes

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Are you just starting out your baking journey and want something easy to make but also has that nostalgic element? Have a look at our recipe page. We have excellent suggestions for you to try just like this one that was published in the Rustenburg Junior School Recipe Book in 1958.

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