Get your



EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

Crispy Vanilla Pecan Shortbread Biscuits

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.

Crispy Vanilla Pecan Shortbread Biscuits with a twist. We made these delicious, crispy shortbread biscuits, and then I added a whole lot of chopped pecans and Cadbury chocolate chips.

History of Shortbread

Shortbread is a traditional Scottish biscuit usually made from one part white sugar, two parts butter, and either three parts oat flour or four parts plain wheat flour. Other ingredients such as rice flour or cornflour are often substituted for part of the flour to alter the texture. Modern recipes also often deviate from the original by splitting the sugar into equal parts granulated and icing sugar and many add a portion of salt. Unlike many other biscuits and baked goods, shortbread does not contain any leavening, such as baking powder or baking soda. Shortbread is widely associated with Christmas and Hogmanay festivities in Scotland, and some Scottish brands are exported around the world.

How do I make shortbread crisp?

Let sit on the baking sheet in the still-warm oven for 30-45 minutes. (30 minutes for a lightly crisp, light-colored cookie or up to 45 minutes for a crispier, lightly golden cookie).

Crispy Vanilla Pecan Shortbread Biscuits

Why is my shortbread not crunchy?

If the butter is too hard, it won’t easily incorporate into the shortbread mixture and that will result in an overworked dough. Dough that has been overworked is a surefire way to get tough shortbread – something no shortbread should ever be.

Why do you put shortbread in the fridge before baking?

A short stay in the fridge will firm up the cookies and solidify the butter. This will help keep them from spreading too much. Also, it helps concentrate those flavors for your best-ever shortbread.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A Bowl stacked with Crispy Vanilla Pecan Shortbread Biscuits

Crispy Vanilla Pecan Shortbread Biscuits

  • Author:
  • Prep Time: 25 minutes
  • Bake Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: Approximately 48 depending on size 1x
  • Cuisine: Scottish


Delicious, crispy shortbread biscuits with a twist, as I added a whole lot of chopped pecans and Cadbury chocolate to the mix.


Units Scale
  • 200g butter
  • 1/2 cup castor sugar
  • 1/4 cup icing sugar
  • 1 cup cornflour
  • 2 cups flour
  • 1/4, cup oil
  • 2 tsp vanilla essence


Beat both sugars and butter until light and fluffy.

Add oil, beat, and then add the vanilla essence.

Sift in both the cornflour and regular flour.

If you wish add a whole lot of chopped pecans and Cadbury chocolate chips and then make it into a soft dough.

Press into a well-greased baking tray,

Prick the surface with a fork.

Place in the fridge to firm up.

Bake at 160C / 320F degrees for 25 minutes or until it’s golden brown in color.

Remove from oven, sprinkle with sugar.

Cut into pieces, allow to cool.


Prepared, tried, and tested Jennifer Govender Bisnath from SA Tasty Recipes – Saffas Daily Recipes

Tried this recipe? Mention @_EsmeSalon or tag #shareEScare

I hope you will have a go at this one and when you tested and made this recipe, please will you be so kind as to visit the post and give it a rating and review, please and thank you. You can also share it on Instagram and mention @_EsmeSalon or tag #shareEScare


  • Serving Size: 1
  • Calories: 70
  • Sugar: 3
  • Sodium: 27
  • Fat: 5
  • Saturated Fat: 2
  • Unsaturated Fat: 2
  • Trans Fat: 0
  • Carbohydrates: 7
  • Fiber: 0
  • Protein: 1
  • Cholesterol: 9
Recipe Card powered byTasty Recipes

Come and join us on Facebook at our Recipe Group and check out our Online Store

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.


I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.


My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

Leave a Comment

Recipe rating