Icing Sugar
Icing sugar can also be...
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Biscuits
Easy Awesome Shortbread
15 mins
15 mins
Easy
12
You can't beat a good shortbread recipe! These classic biscuits have a tender, melt-in-your-mouth texture and buttery sweet flavour. Yum!
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- Ingredients
- Method
Ingredients
- 225g butter, softened
- 115g Chelsea Icing Sugar (¾ cup)
- 225g Edmonds Standard Grade Flour (1 ½ cups)
- 115g Edmonds Fielder's Cornflour (¾ cup)
Additional tips
You can make as much or as little as required using the ratio of ½ the amount of icing sugar and cornflour compared with butter and flour.
Chelsea Products in Recipe
Reviews
8
What did you think of this recipe?
Birthe Mikkelsen
Best Ever
5
Sharon Banks
I love this recipe,so simple and delicious
5
Charlotte
Thank you for all the hard work you have put in to this amazing recipe
5
Tracy
Excellent recipe and great tips
5
Shirley Howard
Great recipe
5
Marilyn
Easy and one of the nicest shortbread I've ever baked.
5
Unknown
Love this, very, very yummy!
5
Unknown
so easy and came out perfectly, almost as good as my Nans :)
5
Method
Preheat oven to 180°C bake. Line two large oven trays with baking paper.
Cream Tararua Butter and Chelsea Icing Sugar together until pale and fluffy. Mix in Edmonds Standard Grade Flour and Edmonds Fielder's Cornflour, then knead to bring together into a dough. The dough should be firm enough to roll out immediately. If not, refrigerate for 30 minutes to firm up a little.
Roll into a sausage shape and cut slices. Alternatively, roll out between two pieces of baking paper to 5mm thick, then remove top layer of baking paper and use cookie cutters to cut dough into shapes.
Place on prepared trays and prick with a fork once or twice. Bake for 5 minutes, until just spreading and rising. Turn oven down to 150°C bake and bake for a further 10 minutes, until shortbread is pale golden.
Remove from oven and allow to cool for 5-10 minutes before transferring to a cooling rack to cool completely.
Variations: - Chocolate: half dip the baked shortbread in melted chocolate and leave to set on baking paper, OR add half a cup of chocolate chips to dough.
- Cranberry orange: add half a cup of orange juice soaked cranberries to dough.
- LSA: add 2 Tbsp LSA (linseed, sunflower and almond meal) soaked in 1 Tbsp of water (gives a nutty taste).
Shortbread dough freezes well in an airtight container.
Additional tips
You can make as much or as little as required using the ratio of ½ the amount of icing sugar and cornflour compared with butter and flour.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
8
What did you think of this recipe?
Birthe Mikkelsen
Best Ever
5
Sharon Banks
I love this recipe,so simple and delicious
5
Charlotte
Thank you for all the hard work you have put in to this amazing recipe
5
Tracy
Excellent recipe and great tips
5
Shirley Howard
Great recipe
5
Marilyn
Easy and one of the nicest shortbread I've ever baked.
5
Unknown
Love this, very, very yummy!
5
Unknown
so easy and came out perfectly, almost as good as my Nans :)
5
You May Like These
ingredients
- 250g butter, softened (or Olivani Spread)
- ¾ cup Chelsea Icing Sugar
- ½ cup Edmonds Fielder's Cornflour
- 1 ½ cups Edmonds Standard Grade Flour
- Chelsea Coffee Sugar Crystals for decoration
ingredients
- 175g butter, softened (or Olivani Spread)
- ½ cup Chelsea Icing Sugar
- 1½ cups plain flour
- ½ cup cornflour
- Pinch of salt
- Optional Chelsea Coffee Sugar Crystals, Demerara or Raw Sugar to decorate.
ingredients
- 250g butter, softened but not melted (or Olivani Spread)
- 1 ½ cups maize cornflour
- ¾ cup rice flour
- ¾ cup Chelsea Icing Sugar
- 1 tsp grated lemon rind
ingredients
- 250g butter, softened (or Olivani Spread)
- ¾ cup Chelsea Icing Sugar
- ½ cup cornflour
- 1 ½ cups standard grade flour
- Extra Chelsea Icing Sugar to dust
ingredients
- 250g butter, softened but not melted
- 1½ cups cornflour
- ½ cup rice flour
- ¾ cup Chelsea Icing Sugar
- 1 tsp lemon rind, grated
ingredients
- 250g butter, softened at room temperature
- ½ cup Chelsea Icing Sugar (Gluten Free), sifted
- 1½ cups gluten free plain flour
- ⅓ cup rice flour
- 2 tsp gluten substitute
- 2 Tbsp instant polenta
- ¼ cup nuts (pistachios or flaked almonds), optional
Lemon Glace Icing
- 1 cup Chelsea Icing Sugar, sifted
- 1 Tbsp lemon juice
- 1 Tbsp warm water, approximately
ingredients
- 250g butter, softened
- ¾ cup Chelsea Icing Sugar
- 1 teaspoon vanilla essence
- ½ cup cornflour
- 1 ½ cups standard flour
- Chelsea Icing Sugar, to dust
ingredients
- 250g butter, at room temperature
- 1 cup Chelsea Icing Sugar
- 2 tsp vanilla extract
- 2 cups gluten-free plain flour
- 1 cup rice flour
- 1 egg white, whisked
- ¼ cup Chelsea Raw Caster Sugar
ingredients
- 225g butter, softened
- 115g Chelsea Icing Sugar (¾ cup)
- 225g Edmonds Standard Grade Flour (1 ½ cups)
- 115g Edmonds Fielder's Cornflour (¾ cup)
TO DECORATE
- 38g Chelsea Icing Sugar (¼ cup)
- 1-2 tsp water
- 32 small candy eyes
- 16 Jaffas, Ojays or red pebbles
- 16 cellophane bags (approximately 12cm x 15cm)
- 16 black or brown pipe cleaners
ingredients
- 225g unsalted butter
- 110g Chelsea Icing Sugar
- 275g plain flour
- 60g cornflour
- Chelsea Caster Sugar, for sprinkling
ingredients
- 1¼ cups (175g) raw almonds
- ½ cup (125g) butter, room temperature
- 2 Tbsp Chelsea Raw Caster Sugar
- Zest of 2 lemons
- 1 cup (150g) gluten free plain flour, sifted
- ¼ tsp sea salt
- ½ cup (75g) Chelsea Icing Sugar
- Chelsea Icing Sugar extra, for dusting
ingredients
- 175g butter, softened
- ½ cup Chelsea Icing Sugar
- 1½ cups plain flour
- ½ cup cornflour
- Pinch of salt
ingredients
- 1 ¼ cups walnuts
- 125g butter, softened to room temperature
- 2 Tbsp Chelsea Caster Sugar
- Zest of 2 lemons
- 1 cup plain flour, sifted
- ¼ tsp sea salt
- ½ cup Chelsea Icing Sugar
ingredients
- 225g butter softened
- ½ cup Chelsea Icing Sugar
- Pinch of salt
- ¾ cup cornflour
- 1½ cups flour
- ¼ cup chopped walnuts (optional)
- Chelsea Raw Sugar for sprinkling
ingredients
- 125g butter
- ¾ cup Chelsea Caster Sugar
- 1 egg
- ½ tsp vanilla essence
- 2 cups plain flour
- 2 Tbsp cocoa
- ½ tsp baking powder
For Decoration
- 90g white baking chocolate
- Silver sugar pearls
- Coloured sugar pearls
ingredients
- 250g butter, softened
- ¾ cup Chelsea Caster Sugar
- 1 teaspoon vanilla extract
- 2 cups plain flour
- ½ cup corn flour
- ½ cup Chelsea Icing Sugar
ingredients
- 300grams Butter
- 1 cup Chelsea Icing Sugar
- 3 cups standard flour
- Chelsea Caster Sugar for sprinkling
ingredients
- ¾ cup of Chelsea icing sugar
- 250g butter
- ¼ cup raw pistachio
- ¼ teaspoon rose essence
- 1 ½ cups of flour
- ½ cup cornflour
- ¼ cup raw pistachio
- ¼ teaspoon rose essence
- 50g butter, softened
- 1 cup Chelsea icing sugar
- milk to thin
ingredients
- 2 cups Butter
- 2 Egg Yolks
- ½ cup Chelsea White Sugar
- 5 cups Self Raising Flour
- 2 Vanilla Sticks, powdered
- ½ cup Ouzo
- ½ to ¾ Kilograms of Chelsea Icing Sugar
- Small amount of Rose Water
- 1 cup Slivered Almonds
ingredients
- 250g butter, softened
- ¾ cup Chelsea Icing Sugar
- ½ cup cornflour
- 1 ½ cups standard flour
- Chelsea Coffee Sugar Crystals for decoration
ingredients
- 1 cup Chelsea Icing Sugar
- 2¼ cups plain flour
- ¾ cup pistachio kernels, finely chopped (plus extra to sprinkle on unbaked cookies)
- ½ cup cornflour or rice flour
- 250g butter, softened
- Finely grated zest of 1 lemon
- 2 tsp lemon juice
- 2 tsp vanilla bean paste
- Extra flour, to dust
- Extra Chelsea Icing Sugar, to dust
ingredients
Shortbread
- ½ cup butter, softened to room temperature
- ½ cup light cream cheese, room temperature
- 2 tsps lemon rind
- 1 tbsp lemon juice
- ¼ cup Chelsea White Sugar
- ⅓ cup rice four
- 1 cup self-raising flour
- 1 ⅓ cups plain flour
Filling
- ¼ cup Chelsea White Sugar (extra)
- 1 tbsp water
- Vanilla bean, split and seeds scraped
- 1 tbsp arrowroot flour
- 1 tbsp water (extra)
- 600g frozen cherries
- Greek yoghurt, to serve
ingredients
- 1Kg frozen berries, defrosted overnight
- 1Kg Chelsea Jam Setting Sugar
- 625g unsalted butter, diced
- 225g Chelsea Icing Sugar
- 1tsp vanilla essence
- ½ tsp salt
- 462g plain flour, sifted
- 150g cornflour
- 75g almond meal
learn about baking
How to Choose SugarFor Baking?
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