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Traditional Simple Shortbread Biscuits

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Traditional Simple Shortbread Biscuits for all occassions

Origin of Shortbread

Shortbread originated in Scotland. Shortbread is derived from medieval biscuit bread, which was a twice-baked, enriched bread roll dusted with sugar and spices and hardened into a hard, dry, sweetened biscuit called a rusk.

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Traditional Simple Shortbread Biscuits

Shortbread Biscuits cut into fingers and pricked with a fork

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A perfectly crumbly, irresistibly buttery, and wonderfully delicious, Scottish Shortbread has been a year-round favorite treat for centuries and a cookie that melts in the mouth!

  • Author: EsmeSalon.com
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 24 depending on size 1x
  • Category: Cake, Cupcakes, Cookies and Tarts

Ingredients

Units Scale

Instructions

  1. Beat both sugars with butter until light and fluffy.
  2. Add oil, mix well, and then add the vanilla and sifted flour.
  3. Make into a soft dough, and press into a prepared baking tray.
  4. Prick with a fork and bake at 160C / 320 F for 40 minutes or until golden brown.
  5. Remove from oven, sprinkle with castor sugar, cut into squares or fingers.

Notes

Nutrition

  • Serving Size: 1
  • Calories: 230
  • Sugar: 7
  • Sodium: 90
  • Fat: 15
  • Saturated Fat: 7
  • Unsaturated Fat: 6
  • Trans Fat: 0
  • Carbohydrates: 23
  • Fiber: 1
  • Protein: 2
  • Cholesterol: 30

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Read more about Shortbread history

More Shortbread recipes for you to feast on

  1. Millionaire’s shortbread
  2. Glazed Lemon Gluten Free Shortbread Cookies

  3. Melt in the Mouth Shortbread Cookies

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2 thoughts on “Traditional Simple Shortbread Biscuits”

  1. I love shortbread so when I saw this I was like yummy yes please. I managed to find a few years ago a gluten free shortbread and it was also delicious. Thank you for sharing.

    Reply
    • Hi Bree, I am glad you will try this out! We have a number of other Shortbread Biscuits on the blog as well. Enjoy it and thanks for popping in and commmennting.

      Reply

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