Classic Shortbread Biscuits

Classic Shortbread Biscuits

I can honestly say I have survived a few weeks on y onltea accompanied with butter cookies (and it shows!). I have had travels where I felt too exhausted, ill or wary to eat a whole meal – when I work, I like to keep it light and that means tea the proper way – English breakfast or earl grey, milk and sugar. And of course, chocolate, and if possible, chocolate biscuits. This is the British influence I have from my childhood that has carried forward – I am a confusing soul to many – eat pizza like the Americans but need dainty scones, biscuits and tea like the British!

These shortbread biscuits take me back to my childhood, and I have finally perfected this ridiculously easy and simple recipe that takes minutes to make and while I do mention a chilling time – I have rarely done it, but also, I do work with the air condition on which helps save me that time.

You can cut these into any shape you like, but I love the rectangle fingers, because A) I do can cut them all at one go and B) minimizes waste of dough!'

Go ahead, make ‘em this Sunday, to pull you through the week.

The Recipe
Serves 20-24 biscuits


  • ½ cup butter, soft
  • ¼ cup icing sugar, sifted
  • 1 cup flour
  • 1/8 tsp salt
  • For Chocolate Dip:
  • 70g dark chocolate, melted


  • Preheat the oven to 180C
  • Prepare a cookie tray with sheet
  • Cream butter and sugar until light and fluffy
  • Add the flour and salt and make a dough – it may be a bit soft to work with, in which case you want to refrigerate it for 20 minutes or so wrapped in cling film
  • Roll out the dough to 0.25 inch thickness and cut long fingers of your desired shape
  • Chill the sheet for at least 30 minutes if it’s too soft
  • Bake for 15-20 minutes, until edges start to turn golden
  • Cool completely on a cooling rack
  • Chocolate Dip:
  • Dip the biscuits into the chocolate and let set on the rack until the chocolate hardens – refrigerate if necessary for 30 minutes
  • Store in an airtight container
  • NOTE: the bake time will vary depending on size and thickness of the biscuit – please keep an eye and take the judgement call.

Up Next

The recipes are tried and tested, some are adapted from various places, and a few are passed down; but every one of them comes straight from the heart.