Afternoon Tea: Shortbread Biscuits That Will Make Your Mouth Water

This popular Scottish bakery classic is an essential for Afternoon tea.

This is a super easy recipe (I promise), which makes approximately 10 -12 mouth watering biscuits. With only 15 mins prep , this recipe makes it easy to enjoy  a nicely brewed cup of tea, in between the 20 minute bake time.

175g (6oz) unsalted butter, softened
75g (2 1/2oz) caster sugar, plus extra for sprinkling
250g (9oz) plain flour, plus extra for dusting
1/2 tsp salt
Prepare ahead Make the shortbread dough up to 24 hours in advance of baking then store, wrapped, in the refrigerator

Make sure the butter left out to melt. Do not be tempted to melt it in the microwave!

Use a shaped silicone mould, et voila′, no need to roll out the dough! I use this one from Lakeland

Good with a freshly brewed cup of mild black tea. One of favourites is Twinings English Breakfast.
Silicone Hearts Mould from Lakeland
Silicone Hearts Mould from Lakeland


  1. Preheat the oven to 180 C (350F/Gas4). In a large bowl beat the butter and sugar together until soft and creamy. Add the flour and salt and carefully mix together until well combined and the mixture forms into a firm dough.
  2. Put the mixture onto grease proof paper, mold into a ball and place in the refrigerator to chill of up to 10 minutes
  3. The dough should be slightly firmer after being refrigerated. Simply fill your mould with the biscuit dough and bake for 20 minutes,  or until lightly golden. Sprinkle a large plate with sugar and allow the cookies to cool on the plate.


That’s it, all done! Now wasn’t that super simple? After cooling, they can be packed into a freezer proof container, and freeze for up to 3 months. Allow to thaw at room temperature for 30 minutes before serving.

If you try this recipe, I’d love to hear how it turned out.


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