An easy to follow, classic shortbread recipe made with pantry-staple ingredients. But don’t let its simplicity fool you – these biscuits are rich and buttery with the perfect crumbly texture!

15 min
15 min


  1. 1 ½ cups (185g) plain flour
  2. 1/3 cup (90g) white sugar
  3. 185g butter
  4. 2 tsp Queen Natural Vanilla Concentrated Extract 50ml


  1. Step 1

    Preheat oven to 180°C (fan forced) and line a cookie tray with baking paper.

  2. Step 2

    Cream butter, sugar and Natural Vanilla Concentrated Extract in the bowl of a stand mixer for 5 -6 minutes until pale and creamy and sugar has dissolved.

  3. Step 3

    Sift in flour and mix until just combined.

  4. Step 4

    Turn out onto a floured bench and knead until just smooth. Be careful not to over knead!

  5. Step 5

    Roll the dough into a ball and gently flatten with palm of hand to 1.5cm thickness.

  6. Step 6

    Pinch the edge to form a frill. Use a sharp knife to score 8 triangles into the dough, being careful not to cut through completely.

  7. Step 7

    Bake in preheated oven for 15-20 minutes until pale golden brown on the edges.

  8. Step 8

    Allow to cool completely before using a sharp knife to cut into triangles.

Prep ahead:
Dough can stored in the refrigerator for up to a week.

Dough can be frozen for up to a month. Thaw in refrigerator overnight before using.

Shortbread can be stored in an airtight container for up to a week.

Finished shortbread can be frozen for up to 1 month.

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