This Australian Shortbread Biscuits Recipe is a beauty! It's simple, reliable and melt-in-your-mouth delicious.
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The recipe
What makes this shortbread Aussie? Well, it's from this recipe book – "Bushells Cook Book: 100 recipes from Australia's past" and the original recipe is named Swagman's Shortbread. While it may not be traditional, I reckon it might even be better than Scottish Shortbread.
Ingredients
Like all shortbreads, you'll need flour, butter and sugar. However, this recipe also calls for cornflour, a little salt and essence (almond or vanilla). All ingredient quantities are in the recipe card at the end of this post.
How to make Shortbread Biscuits
I go through all of the steps in the recipe card at the end of this post. Here, I just want to emphasise 5 things:
- firstly, cream the butter and sugar until light and fluffy (see image 1) – this is easiest in a stand mixer and when butter is at cool room temperature (not straight form the fridge and not too soft)
- secondly, fold in the flour gradually (see image 2) – don't use the stand mixer for this, use a spatula, butter knife or spoon
- thirdly, roll out the mixture to about 3mm in thickness on a floured surface (see image 3) – flour the rolling pin and cookie cutter, too
- fourthly, use a metal spatula to gently lift the biscuits and transfer to the baking tray (see image 3)
- lastly, remember to sprinkle with sugar and prick with a fork before baking.
Storage
Finally, your Shortbread Biscuits should last up to a week if stored in an airtight container in a cool, dry place. You could also freeze, if necessary. Freeze in an airtight container for up to a few months. Defrost overnight at room temperature before enjoying.
More basic bikkies
Looking for other recipes like this one? Try these:
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Shortbread Biscuits Recipe
Equipment
- 4 baking trays
Ingredients
- 225 grams butter
- 115 grams caster sugar
- 340 grams plain flour (2 ½ cups)
- 55 grams cornflour (⅓ cup)
- 1 pinch salt
- 1 teaspoon almond or vanilla essence
- extra caster sugar (for dusting)
Instructions
- Pre-heat oven to 130 degrees celsius / 285 degrees fahrenheit. (See notes below)
- Grease and line baking trays with baking paper.
- Cream the butter and sugar until light and fluffy.
- Add the essence and beat well.
- Fold in the sifted flour, cornflour and salt.
- Form 2 balls and roll out each ball onto a surface dusted with flour. Roll out to approximately 3mm thick.
- Cut out using a medium-sized cookie cutter and use a metal spatula to transfer the biscuits to the prepare baking trays.
- Prick the biscuits with a fork and sprinkle extra sugar over each biscuit, if desired.
- Bake for 30 minutes or until cooked (the biscuits should become a deeper yellow colour but shouldn't brown). (See notes below)
- Allow to cool for 5 minutes on the trays and then use a metal spatula to transfer to a wire rack and allow to cool to room temperature.
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