Vanilla shortbread dough

Vanilla shortbread dough

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(53 ratings)

Prep: 10 mins - 15 mins


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


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 325g plain flour
  • 200g chilled salted butter
  • 125g/4½oz golden caster sugar
  • 2 tsp good-quality vanilla extract
  • 2 large free range egg yolk


  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.

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Comments (91)

klas82's picture

Its not bad but Vital information is missing from this recipe, No cooking time or Temperature I had to guess all that. quite annoying really.

Tina9's picture

Warning! This recipe does not work! Two egg yolks can not moisten that amount of flour. They were just horrible and had to bin them!

soozandhuw's picture

I make this all the time and it is a most delicious recipe. Perhaps try it again?

rikkeb's picture

So easy to make. You can replace the vanilla extract with almond extract, it works perfectly.
I always use No-Egg instead of real eggs due to allergy and it works perfectly as well.

caw100's picture

I love this recipe and make it all the time. Sometimes I add nuts, or choc chips. They're a real hit with everyone. I bake for 10-15 mins at about 160C (fan oven).

kln115's picture

I made this recipe to the letter and it came out awful. I don't understand what I did wrong. This seemed like a good recipe that my 2 year old and I could make together but I knew as soon as we started to cut out shapes that it was too sticky. We baked them anyway and although my 2 year old enjoyed decorating them and eating one I found them horrible. Not very shortbread like at all! So disappointed.

needy4cache's picture

Added red food colouring and decorated with black icing spots......ladybird biscuits for my class of Year 1s that went down a treat!

saffystarxx's picture

hiya. can u use the whole of the egg or just egg yolks? i know it says egg yolks on the recipe but i was just wondering if you can do it with the whole of the egg ;)

soozandhuw's picture

No its not as nice with a whole egg. I did it by accident and it makes them stiff to eat.

gemzyb1's picture

Not sure what I did but these haven't turned out well at all! They are doughy and not nice and crumbly. Not what I was expecting and don't think I will try these again unfortunately.

meenie's picture

I didn't think these were special tasting at all! And certainly didn't taste shortbread like. I do admit, I did the recipe with softened butter which even after refrigerating the dough for 20mins made the dough very hard to work with. I won't try this recipe again based on flavour

naomisimon's picture

This looks great but there is no temperature and how long to cook for.?

soozandhuw's picture

If you look further down the recipes and go to the Vanilla thins recipe its the rest of these instructions.....including cooking times and temp.

neelzp's picture

made these a few timees now, think next time i will be addind some chocolate chips in half of the dough for variety

diggerkate's picture

When I made these a couple of weeks ago the mixture was really sloppy, couldn't roll it with a pin to make the stars I wanted, but could pinch bits off to roll into balls and then flatten slightly before putting them in the oven for about 10 minutes. Was really yummy and the first time ever that a plate of something I've baked and has been cleaned!

Can anyone recommend a way to make the mixture less sloppy?

soozandhuw's picture

smaller yolks or make sure you chill . You have to put the sausage of dough in cling film and slice it like bread, so chill for ages.

aisling2936's picture

This is a great wee recipe for shortcake cooked in 180 oven for 15 - 20 mins ill be using it a lot more :-)

saffystarxx's picture

hi aisling2936 your comment really helped me decide if i should make them or not. thanks for giving the time and temperature to cook it ;)

billysquibbleuk's picture

no temp or timings

rickeldred's picture

Have made these many times now and they are a really big hit at the wife's work, always getting orders for these. And really ease to make.. I dip them in chocolate and add crushed nuts..


Questions (0)

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Tips (1)

eoin01's picture

If the mixture feels very dry and isn't pressing into a dough properly, add about half a teaspoon of milk. Use the milk sparingly as you don't want the dough to become sticky. Remember, a little at a time.