Vanilla shortbread dough

Vanilla shortbread dough

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(46 ratings)

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Cooking time

Prep: 10 mins - 15 mins

Skill level

Easy

Servings

Between 16 - 44 biscuits, depending on recipe

Use this dough as the base for biscuits, to eat yourself, or to make as a Christmas gift

Nutrition and extra info

Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

Ingredients

  • 325g plain flour
  • 200g chilled salted butter
  • 125g/4½oz golden caster sugar
  • 2 tsp good-quality vanilla extract
  • 2 large free range egg yolks

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Method

  1. Tip the flour into a food processor. Cut the butter into small pieces and drop them into the bowl, then whizz until the mixture looks like breadcrumbs.
  2. Add the sugar, vanilla and egg yolks and whizz to a small dough.

Recipe from Good Food magazine, November 2002

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Comments

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cupcakegodess's picture

Dey make dese at my sxool, and every1 loves dem! We had dem in heart shapes in primary with vanilla ice cream because it was a italian themed meal! very yummy!!! Jessicaxx

mummylonglegs's picture
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Never made shortbread before, always have made gingerbread biscuits when I've wanted to create something special (normally for children!), but recently was asked to make some wedding favours, I decided that I needed a good shortbread recipe so that it kept it's shape better than gingerbread when baked. They were a real hit, 60 decorated heart shaped biscuit!

To bake them I have a fan assisted oven, but still put them on 180, for 30 minutes, they should still be nice and pale in colour....they keep in an airtight container for around a week, if they last that long!!

jenjenxx's picture

just made these and i perfur this recipe than the rest now to wait cos in oven as we speak mmmmmmmmmmmm smell good x

missflowerpixie's picture
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I decided to try this recipe after my husband came home with a little bag of shortbread biscuits which were dry and very tasteless (I always home-bake but these were a peace offering!). These are absolutely delicious! I did need three yolks though, to help the mixture to bind. I rolled the "sausage" to a thickness of 5cm, wrapped it firmly in cling film and chilled in the fridge for half a hour. Once ready, I cut it in to slices of 3/4cm, placed them on grease proof paper and put them in my fan oven, set at 160 degrees, for 18 minutes. Once cooked I put them on a rack and whilst still warm sprinkled them with caster sugar. Once cooled I put them on a decorative plate as a peace offering in return to my husband - and it worked!!! These are far nicer than any I have bought, or made, before (I find that with all of the recipes from this site too!).

charla's picture

A great straight forward recipe. First time I've successfully made biscuits! Added a tablespoon of cocoa powder and some choc chips & sprinkled with sugar powder. Really tasty biscuits salty, sweet & crumbly yum!

swanseagirl's picture

look lush!!

fronki's picture
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I made these in easter shapes and the practically caused turf wars in the house! Even my mum on her eternal diet could not get enough! Thanks good food!

irene1968's picture
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iv just made this recipe, when it cooled i put a tin of caramel condensed milk over the top.

I tought it was really nice so did my partner and son.

i will defo do it this way again.

well its good 2 try different things

emmajw's picture
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I made this for Christmas and it's delicious!

vickyeds's picture

i make these every year and they always go down a treat.
my son takes them into school for his teacher each christmas and they always get the thumbs up!!

elenispoors's picture

Can this dough be frozen?

lindylulu56's picture

I am about to try out this reipe as it has bee given very positive ratings, however I fail to see after many comments about the lack of temp and time the editors haven't managed to correct their error! Tut tut!

3959fluff's picture

PLEASE WHERE IS THE OVEN TEMPERATURE FOR THE vANILLA SHORTBREAD DOUGH, & HOW LONG DO WE COOK THEM FOR . Ineed an answer for CHRISTMAS.

ballyronan's picture

How all do you cook and what heat?

curly_cate's picture

I'm going to make a batch of these tomorrow and would like to make extra dough to freeze and use over the christmas period. Approximately how many circle-shaped biscuits does this recipe make?

violenceinbustop's picture

Very buttery - was a bit worried when all the butter started melting and in the oven biscuits looked as if they were swimming in it! However, once done they were great and my friends devoured it all in one sitting.

faylawrence's picture
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Not the best shortbread recipe i've tried or tasted, my dough seemed to moist, needing lots of flour to mould the mix.

ljlazonby's picture

Have just seen Cath C's question from 16/4/08. Substitute 100g of the flour with 100g of semolina. Hope this helps. Better late than never.

sarahhhh's picture

Really easy to make. My nephews loved them!!

michelle2's picture
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These have a lovely taste. Very easy to make. I made some circle shaped ones and put some ready made and set lemon cheescake mixture on the top just before serving and added some lemon caramel for decoration. See Lemon Panna cotta recipe for the lemon caramel, and the cheescake mix is 200g cream cheese and 150ml double cream whipped together, then add 75g icing sugar and juice of 2 small lemons. Leave in the fridge for a few hours to make sure it is really set firm.

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