Crumbly, buttery and infinitely comforting, shortbread biscuits originated in Scotland but are cooked and loved all over the UK and beyond. Whether you are baking the biscuit for a teatime snack, or serving it to dunk in a dessert, this collection of shortbread recipes has plenty of inspiration for next time you find yourself with a crumbly craving.
Adam Stokes’ quick and easy vanilla shortbread recipe is perfect for an impulsive elevenses treat, or try making a batch of Matthew Tomkinson’s shortbread biscuits, baked to a perfect golden brown.
If you manage to have any left over biscuits don’t let them go to waste - Marcello Tully’s chocolate truffle recipe calls for crumbled shortbread and whisky, while Dominic Chapman uses crushed pieces to top his strawberry jelly. For an innovative Italian twist, try Shaun Rankin’s fragrant strawberry and lavender panna cotta, which is served with an olive oil shortbread.