Shortbread Cookies

Shortbread Cookies

My family prefer the plain tea biscuits and the traditional cupcakes over the chocolatey icing stuff. It makes my life very easy yet very boring at the same time as well. As a foodie and blogger, I love to experiment and try out new stuff but I have to ensure I keep it simple and palatable for the family to enjoy.

The original biscuit recipe belongs to my mums aunt. Once we tasted hers, we were hooked on it. Buttery melty squares of deliciousness that remind me of a homemade Bakers Eet Sum Mor biscuit. I have tweeked the recipe slightly and have included some add-ons like nuts and chocolate. Give these a try and I promise the family will love it. It is impossible to eat one of these at a time, so feel free to double the recipe if you have a larger family. Enjoy!!


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Shortbread Cookies

Yield : 30 cookies

Ingredients : 

  • 125g butter, softened
  • 1/2 cup icing sugar
  • 1/4 cup rice/tapioca flour
  • 2 tblsp custard powder
  • 1/4 cup oil
  • 1/2 tsp vanilla essence
  • 1/2 tsp almond essence
  • 1 1/2 cups flour, or more to form a soft dough
  • optional : chopped pecans, pistachios, chopped Reeses peanut butter cups


Directions : 

Beat the butter and icing sugar for 10 minutes until pale and creamy. Add the rest of the ingredients and form a soft dough. Divide the dough into two. Cut two sheets of wax paper and place on a flat surface.

Take half the dough and form into a log on one sheet and wrap tightly. Repeat for the other half.

Place in the fridge for about 30 minutes, until firm. Cut into 2 cm slices and place on a lined baking tray. Bake at 160 degrees celcius for about 20 minutes, until light brown. Allow to crisp up in a switched off oven for about an hour. Serve as is or dipped in dark chocolate.

Store in an airtight container.