Shortbread Biscuits

Makes about 30

Nut free, Egg free

Cooking time about 20 minutes, or until golden in colour.

Personal Note – All the family enjoy these biscuits. They are always made at Christmas time and I cannot remember a time without them.

Tips – We mostly have these without the icing; you can also serve these as single biscuits dusted with icing sugar.  Adding passionfruit syrup to the icing is a nice option.

  • 375g plain flour
  • 125g custard powder
  • 375g butter
  • 125g icing sugar

Vanilla butter icing

  • 1 ½ cups icing sugar
  • 2 ½ tablespoons butter, softened
  • 2 teaspoons vanilla extract
  1. Pre-heat oven to 160 degrees Celsius.
  2. Sift together the flour and custard powder into a bowl. Cream together the butter and the icing sugar, add to the flour and the custard powder mix.
  3. Mix together and make into small balls about the size of a walnut. If mixture gets too soft, place in fridge to firm for 5 minutes, then remove and continue
  4. Place on a cold oven tray and press with a four pronged fork or fingers. Bake for 12 to 15 minutes until pale brown.
  5. Allow biscuits to cool on wire racks.
  6. To make the icing, beat together icing sugar, butter and vanilla until light and fluffy.
  7. Join two biscuits together with vanilla flavoured butter icing and roll in icing sugar.
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