Shortbread Biscuits

Shortbread biscuits fresh out of the oven | Cloudberry Lane

I've been making shortbread since I was about six years old. There's something wonderful about making something so simple, yet so tasty. The scrumptious smells fill the kitchen as they cook and I can never resist eating a few when they are just out of the oven and still warm. Of course, they are simple but you need to make sure sure you get them out of the oven at just the right time. If they're too cooked, they're no good. If they're not golden enough, they're no good.

Rolling out the shortbread cookies | Cloudberry Blog

It's a bit of a balancing act so I usually bake them for less time than needed and if they are still pale, I stick the tray back in the oven. Shortbreads are pretty great to give as a gift, bring along to charity coffee mornings and they're perfect to go along with that morning cup of coffee. I have to give credit where credit is due here, this is my mum's recipe and it never fails! 

Pretty shapes  - shortbread cookies in the making | Cloudberry Lane


  • 8ozs plain flour
  • 6ozs butter
  • 4ozs castor sugar
  • 2ozs semolina
  • 1/4 teaspoon salt


This is pretty simple. You want to sieve the flour, salt, sugar and semolina into a bowl, rub in the butter (which you have had at room temperature for a while) and continue kneading mixture until it forms a dough.

On a clean, floured surface, roll to 1/2 inch thick and cut into rounds with a cookie cutter. Bake at 175 degrees celsius for 25-30 minutes. 

And it's that simple! Enjoy!