Icing Sugar
Icing sugar can also be...
Details page sections
Biscuits
Shortbread
10 mins
25 mins
Easy
20
Described by many as the most perfect biscuit ever. Try this gorgeous shortbread recipe for yourself and decide. Made with just a few simple ingredients, this recipe delivers a melt-in-your-mouth biscuit that pairs beautifully with a cup of tea.
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- Ingredients
- Method
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
Chelsea Products in Recipe
Coffee Sugar Crystals
As the name suggests, this...
Reviews
258
What did you think of this recipe?
katrina
Delish! cookies love making them with my toddler!xx
5
Jan
I should have made this recipe. I made the Edmonds one because everyone said how good it was and it wouldn't hold together. Comparing the amount of dry ingredients, the Edmonds one has 2 cups of flour, 1 cup of icing sugar and 1 cup of corn flour which is a whole 1 1/4 cups more than this recipe has. I will certainly be making this one next time.
5
Ingrid
Just made shortbread cookies with this recipe. They turned out great. We used gingerbread cookie cutters with the kiddos. :)
5
Nilah
Shortbread is amazing! I love eating it and literally can't stop! Awesome recipe!
5
Monica Cheesman
Shared them with friends! They are great, thanks Chelsea!
5
Colleen Huffam
First time making shortbread. Settled on this recipe after reading reviewsWas quite sticky when I was trying to make into a roll. Was sticking to my hands. Added flour on board and hands and that helped. Like that there was a video to watch as easy to understand the steps and what it should look like. Still in the oven, looks good Taste test when cold. My neighbor , 91, always gives me feed back which I find helpful
4
Lobster
Great recipe. I made mine into little stars and it made 56. I also rooled mine out and used a cookie cutter.
4
Billie Kooker
This is the most perfect shortbread recipe. My child took this to camp and was a huge hit with all the children!!I would recommend this to everyone and every occasion.
4
Tania
Never made shortbread before, and was hoping to replicate the soft, creamy style of other peoples I'd tasted. Being December it was warm in the kitchen, so the dough was quite soft by the time I'd cut the biscuits out. They spread in the oven a little, so next time I will put in the fridge to chill before baking, or cut the biscuits smaller. This is why I gave it four stars. Otherwise they tasted delicious and I dipped some in chocolate. I used Lewis Road Creamery Lightly Salted Butter and added a little vanilla paste.
4
Lili
Bad recipe. Dough is way too soft to work with, all the cookies loose their shape in the oven.
1
Method
Preheat oven to 150°C bake (140°C fan forced). Grease oven tray or line with baking paper.
Beat butter and Chelsea Icing Sugar until pale and fluffy. Mix in Edmonds Fielder's Cornflour and Edmonds Standard Grade Flour until the mixture comes together and forms a dough.
On a floured surface, roll out dough to 1 cm thick and cut into shapes using biscuit cutters. Alternatively, roll dough into a log and slice into rounds, using a floured knife to prevent sticking. Sprinkle with Chelsea Coffee Sugar Crystals if desired and press down gently.
Place on prepared tray and bake 25 - 30 minutes, until shortbread is pale but crisp. Cool on a wire rack and store in an airtight container.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Coffee Sugar Crystals
As the name suggests, this...
Reviews
258
What did you think of this recipe?
katrina
Delish! cookies love making them with my toddler!xx
5
Jan
I should have made this recipe. I made the Edmonds one because everyone said how good it was and it wouldn't hold together. Comparing the amount of dry ingredients, the Edmonds one has 2 cups of flour, 1 cup of icing sugar and 1 cup of corn flour which is a whole 1 1/4 cups more than this recipe has. I will certainly be making this one next time.
5
Ingrid
Just made shortbread cookies with this recipe. They turned out great. We used gingerbread cookie cutters with the kiddos. :)
5
Nilah
Shortbread is amazing! I love eating it and literally can't stop! Awesome recipe!
5
Monica Cheesman
Shared them with friends! They are great, thanks Chelsea!
5
Colleen Huffam
First time making shortbread. Settled on this recipe after reading reviewsWas quite sticky when I was trying to make into a roll. Was sticking to my hands. Added flour on board and hands and that helped. Like that there was a video to watch as easy to understand the steps and what it should look like. Still in the oven, looks good Taste test when cold. My neighbor , 91, always gives me feed back which I find helpful
4
Lobster
Great recipe. I made mine into little stars and it made 56. I also rooled mine out and used a cookie cutter.
4
Billie Kooker
This is the most perfect shortbread recipe. My child took this to camp and was a huge hit with all the children!!I would recommend this to everyone and every occasion.
4
Tania
Never made shortbread before, and was hoping to replicate the soft, creamy style of other peoples I'd tasted. Being December it was warm in the kitchen, so the dough was quite soft by the time I'd cut the biscuits out. They spread in the oven a little, so next time I will put in the fridge to chill before baking, or cut the biscuits smaller. This is why I gave it four stars. Otherwise they tasted delicious and I dipped some in chocolate. I used Lewis Road Creamery Lightly Salted Butter and added a little vanilla paste.
4
Lili
Bad recipe. Dough is way too soft to work with, all the cookies loose their shape in the oven.
1
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ingredients
- 200g butter (or Olivani Spread)
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
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
- 200g butter, softened
- ¼ Cup Chelsea White Sugar
- 1½ Cups plain flour
- 4 Tbsp cocoa powder
- 1 Cup cornflakes
Chocolate Icing
- ½ Cup Chelsea Icing Sugar
- 1 Tbsp water
- 2 Tbsp cocoa powder
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
- 2 cups cornflakes
- 2 cups flour
- 1 cup cocoa powder
- 1 cup Chelsea White Sugar
- 250g of butter
- 2 eggs
- 3 tsp baking soda
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
ingredients
- 200g butter, softened
- ½ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (113g)
- 1 tsp vanilla essence
- 1 ¼ cups Edmonds Standard Grade Flour (188g)
- ¼ cup cocoa powder (20g)
- 1 ½ cups cornflakes (or crushed Weetbix)
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp cocoa powder
- 1 Tbsp butter, softened
- 2-3 Tbsp boiling water
- Walnut halves, to decorate (optional)
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)
learn about baking
How to Choose SugarFor Baking?
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