These Shortbread biscuits are so easy to make and so buttery and crisp. You will love them.

Maybe I should consider having a cookie blog. I love cookies so much. I think I will do great at photographing and posting cookie recipes everyday. Yes, I am crazy I know…Lol!

I have a whole list of biscuit or cookie recipes I still want to try. If only cookie season could last a whole year, that would be enough time to post all my recipes.

These are one of those cookie recipes you can use to make a few different cookies. Besides the Eet-Sum-Mor you can try making Sugar Cookies, cookies with nuts or coconut.

Add some citrus flavor or add chocolate to it. The possibilities are endless. This is a recipe I use often to make different cookies and I love the way it tastes.

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Prep Time

30 mins

Cook Time

20 mins

Servings: 22


• 125 gram butter room temperature

• 1/4 cup icing/powdered sugar

• 1 cup +2 tablespoon cake wheat or all purpose flour

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Beat the butter and sugar until light, creamy and pale in colour. About 2 minutes

Add the flour, little bits at a time, until you form a pliable dough.

I used exactly 1 cup and 2 tablespoons. You may require less or more

Line a cookie sheet with parchment paper. Roll out the dough to about 1cm thickness.

Cut out square shapes Place the shapes on the cookie sheet and refrigerate for 30 minutes.

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Preheat oven to 160 degrees Celsius

Bake the cookies for 20 minutes or until the edges start turning brown

Cool on a wire rack and store in an airtight container for up to 2 weeks


If you don’t have a square cutter you can roll the dough into 2 logs and refrigerate for an hour.

Use a knife to cut the logs into shapes

If you prefer your biscuits a little sweeter you can increase the amount of sugar to 1/3 of a cup

I always stress that you do not add all the flour at once, when making the dough. Weather can affect the moisture content in the flour so sometimes you may need less and other times more .


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