Shortbread Rounds

Everyone loves a good shortbread biscuit (cookie if you are USA). We are hosting a coffee morning for our church on the 16th June and it’s expected that there will be some shortbread biscuits on the menu. So today I had a little practice run of making them, besides we were having guests round for morning coffee.

This recipe is really very simple, what can possibly go wrong. 😂


350g plain flour (AP) (12.3oz)

225g butter (8oz)

125g icing sugar (4.4oz)

1 teaspoon vanilla extract or essence


Preheat your oven to 180C/350F

Cream together the butter, vanilla, and icing sugar until the mix is pale and fluffy.

Stir in the flour.

Very lightly flour a board so your dough won’t stick.

Tip the shortbread dough into the board and bring it all together gently, Knead it ever so lightly.

Gently flour your rolling pin and roll the dough out to the thickness you desire.

Cut out with a floured cookie cutter, I used a small sized cutter so I got lots of biscuits (approx 35).

Place the biscuits onto a lightly greased or non stick cookie sheet.

Bake for roughly 20 minutes or until the biscuits are just starting to colour.

Cool on a wire rack.

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