Soft and Buttery Shortbread Biscuits Recipe
Ingredients
500 grams of softened butter or margarine
1 large egg
2 cups of icing sugar, sifted
8 cups of all purpose flour
1 cup of canola or vegetable oil
Directions
1: Cream Butter and Sugar
In a large bowl, cream together softened butter and icing sugar until light, fluffy, and pale in color.
This is where the magic starts take your time. The more air you whip in here, the softer your biscuit texture will be.
2: Add Egg and Oil
Add in the egg and canola oil, mixing on high speed until smooth and fully combined.
The oil adds moisture and richness that keeps the biscuits from drying out.
3: Mix in Flour Gradually
Gradually add the flour, one cup at a time, mixing thoroughly after each addition.
You’re looking for a soft, pliable dough that pulls away from the sides of the bowl.
4: Roll and Cut
Lightly flour your work surface and roll out the dough to your desired thickness (I recommend about ½ inch).
Use biscuit cutters or cookie stamps to shape your dough traditional rounds or fun festive shapes all work beautifully.
5: Bake to Perfection
Preheat the oven to 180°C (356°F). Line your baking tray with parchment paper.
Place your shaped biscuits on the tray and bake for 12-15 minutes until golden at the edges.
6: Cool and Serve
Let biscuits cool on a wire rack for at least 10 minutes. This helps the texture set and the flavor deepen.
Store in an airtight tin but don’t be surprised if they disappear within the hour.
