One, Two, Three…….Let’s Start Making Traditional Short Bread Biscuits (英式传统牛油饼干)



I have mentioned before that my family members like buttery biscuits or cakes. Butter cake without any flavour will definitely top my list of cakes whereas short bread will be my preferred choice of biscuits. Short bread is crumbly in textures and full of buttery aroma and it is addictive as long as I started the first bite.


When I was searching for short crust pastry for my “short crust pastry moon cake” post, I remember wrongly and instead I searched for short bread. When I read the definition of Wikipedia, it immediately caught my attention.


Per Wikipedia, it was written that

Shortbread is a type of biscuit (“cookie” in American English) which is traditionally made from one part white sugar, two parts butter, and three parts flour (by weight). The use of plain white (wheat) flour is common today, and other ingredients like ground rice or corn flour are sometimes added to alter the texture. Also, modern recipes often deviate from the pure three ingredients by splitting the sugar portion into equal parts granulated sugar and powdered sugar and many further add a portion of salt. (Source:

I was amazed by the simple ratio of one part white sugar, two parts butter and three parts of flour. I did not look around for any further recipe and based on these three figures, I prepared my traditional style short bread.


This is my first attempt and I am generally happy with the results though the shaping still needs improvement. I may try out other recipes in the net and compared the actual differences and what other special ingredients that were added to alter the texture.




  • 50 g of icing sugar

  • 100 g of butter

  • 150 g of plain flour

  • 1 teaspoon of vanilla essence




  • Preheat your oven to 180  165 degree Celsius.


  • In a big mixing bowl, place cut butters, vanilla essence, icing sugar, plain flours. Mix and knead until it form a dough.

  • Use a rolling pin to roll the dough into a flat sheet of about 1 cm thick.


  • Shape it into a rectangular shape and use a sharp knife to cut the dough into 1 cm x 4 cm sizes

  • Transfer to the baking tray with a sheet of baking paper. Place the short breads with adequate space to expand.

  • Use a fork or something sharp to make some holes on top of the short breads.


  • Baked in the oven for 15 – 20 minutes until the colour start to turn golden yellow.


Additional notes

You can chill the dough in the fridge for 15 minutes before your baking starts. This will help to fix the shape of short bread! This illustration did not include the chilling. Due to the hot temperature in Singapore, The butter melts rather easily therefore chilling will hep to keep the biscuit in shape when you send for baking.



A very short and straight forward post. I like this for its simple easy to remember recipe. This recipe is simply based on the traditional ratio of 1 sugar, 2 butter and 3 flour without additions of texture altering ingredients. The taste and texture is awesome except the shape is not as regular as what we bought from the stores.  It will be an ideal gift for your friends during festive occasions such as Christmas.


Overall, I am still very pleased with this adventure. It is so simple yet we pay so much for these biscuits in the supermarkets.

Try and you will know how easy it is. Hope you like the post today and have a nice day ahead. Cheers.


Second batch of short bread made for the celebration of Teacher’s day 2013.


Updated on 8 – January 2014

Baking this special batch of rose decorated shortbread biscuits. Recipe is the same except I cut it in difference shape and dust it with dried rose petals.


This recipe was included in Page 18 and Page 19 of the following E-book. 

For more Chinese New Year related cookies, snack and steamed cake recipes, you can have a copy of Easy Chinese New Year Recipes – A step by step guide” that was packed with 30 recipes, 60 pages at a reasonable convenience fee of USD3.50. The recipes covered various recipes from auspicious radish cake to nian gao to traditional kuih bangkit to trendy London almond cookies. Of course not forgetting both type of pineapple tarts. You can purchase by clicking the link above. You can either pay using Pay Pal or Credit card account. Please ensure that you have an PDF reader like Acrobat or iBooks in your mobile phone or iPad if you intended to read it in your ipad or mobile phone. Should there be any problems of purchasing, feel free to contact me at and separate arrangement can be made.



38 thoughts on “One, Two, Three…….Let’s Start Making Traditional Short Bread Biscuits (英式传统牛油饼干)

  1. Did a double take on the submission to egg event…. You didn’t use any eggs right? I often bake my leftover shortcrust pastry into ‘shortbread’ so I don’t waste them. Simple butter cookies are yummy as long as good butter is used.

    • Yes, I made a mistake. Before submission, I found that there was no egg so I did not submit! Forget to delete that para! Haha! Thanks. Amended after making this comment.

    • Vanilla essence, in my humble opinion is purely for fragrance and aromatic purposes. Most cakes will add vanilla essence (or scratched vanilla beans). Taste wouldn’t differ much.

      • Vanilla beans, even worse. Difficult to get and expensive. If you like the vanilla flavor, invest in one bottle which is rather cheap. Can keep for cakes and use it for more than 1 years (subject to expiry date). Otherwise, just omit this, the taste is pretty close.

  2. My dipped chocolate kinda melt away pretty fast once out of fridge, quite messy. Any suggestion to hold the chocolate intact without melting ..?

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  11. Hi, you mentioned chilled before bake, does that means cut, chill than bake or chill cut than bake. Sorry if sound silly question. I intend making it over this weekend. Thanks for sharing

    • Sorry only see this comment now. Chill only when the dough is too soft to cut . It is better to chill cut and bake. If after cutting, it is overly soft, chill again

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