Sugar-Dusted Vanilla Shortbread Recipe

Introduction

These sugar-dusted vanilla shortbread biscuits are delightfully simple and flavorful, perfect for teatime or a sweet snack. Crispy on the edges with a tender crumb, they melt in your mouth with a subtle vanilla aroma.

Ingredients

• 1 quantity vanilla shortbread dough (see below)
• Icing sugar, for dusting

Instructions

1. Step 1: On a lightly floured surface, roll the vanilla shortbread dough with your hands into a sausage shape about 25cm (9 inches) long and 5cm (2½ inches) in diameter. Wrap the roll tightly and chill in the refrigerator for at least 1 hour.
2. Step 2: Preheat the oven to 180°C (gas mark 4) or 160°C for fan ovens. Lightly grease two large baking sheets.
3. Step 3: Using a sharp knife, slice the chilled dough into generous 5mm (¼ inch) thick pieces. Arrange the slices on the prepared baking sheets, spacing them slightly apart to allow for spreading during baking.
4. Step 4: Bake the biscuits for about 20 minutes, or until they start to turn pale golden around the edges. Remove from the oven and transfer the biscuits to a wire rack to cool completely.
5. Step 5: Once cooled, dust the shortbread biscuits generously with icing sugar before serving.

Tips & Variations

• For extra flavor, add a pinch of finely grated lemon or orange zest to the dough before shaping.
• If you prefer a softer texture, reduce the baking time by a few minutes and watch closely to avoid browning too much.
• The dough can be frozen for up to 6 weeks; thaw it at room temperature for about an hour before slicing and baking.

Storage

Store the cooled biscuits in an airtight tin to keep them fresh for up to one week. They do not require reheating, but you can warm them gently in a low oven if you prefer them slightly soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be rolled into a log and wrapped tightly, then refrigerated for at least an hour or frozen for up to six weeks. Just thaw before slicing and baking.

What can I use if I don’t have icing sugar?

You can substitute icing sugar with finely ground granulated sugar or dust the biscuits lightly with powdered sugar alternatives, but icing sugar gives the best delicate finish.

Sugar-Dusted Vanilla Shortbread Recipe

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★★★★★

4.5 from 54 reviews

• Author: Ethan
• Total Time: 1 hour 30 minutes
• Yield: About 24 biscuits (based on the size and length of dough roll) 1x
• Diet: Vegetarian

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Description

Delight in these classic sugar-dusted vanilla shortbread biscuits, made from rich vanilla shortbread dough rolled into perfect slices and baked to a delicate golden finish. Finished with a generous dusting of icing sugar, these buttery treats are crisp, tender, and perfect for teatime or gifting.

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Ingredients

Scale 1x2x3x

Vanilla Shortbread Dough

• 1 quantity vanilla shortbread dough (see separate recipe)

For Dusting

• Icing sugar, for dusting

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Instructions

1. Prepare the Dough Roll: Using your hands, roll the vanilla shortbread dough on a lightly floured surface into a sausage shape approximately 25cm (9 inches) long and 5cm (2½ inches) in diameter. Wrap the roll in cling film or parchment and chill in the refrigerator for at least 1 hour. (You may freeze this roll for up to 6 weeks; to use, thaw at room temperature for 1 hour until soft enough to slice.)
2. Preheat and Prepare Baking Sheets: Preheat your oven to 180°C (350°F) / Gas mark 4 / Fan oven 160°C. Lightly grease two large baking sheets to prevent sticking.
3. Slice the Dough: Using a sharp knife, cut the chilled dough roll into slices about 5mm (¼ inch) thick. Arrange these slices spaced slightly apart on the prepared baking sheets to allow for slight spreading during baking.
4. Bake the Biscuits: Bake in the preheated oven for 20 minutes or until the biscuits are just beginning to turn a pale golden color around the edges, indicating they are perfectly baked but not overdone.
5. Cool and Dust: Transfer the baked shortbread biscuits to a wire rack to cool completely. Once cooled, generously dust the tops with icing sugar for a delicate finish.

Notes

• You can freeze the rolled dough for up to 6 weeks; thaw at room temperature before slicing and baking.
• Ensure biscuits are spaced well on the baking sheets to allow for gentle spreading.
• Store baked biscuits in an airtight tin to keep them fresh for up to one week.
• For best results, use a sharp knife to get clean, even slices of dough.

• Prep Time: 10 minutes + 1 hour chilling
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: British

Keywords: vanilla shortbread, sugar dusted cookies, easy shortbread recipe, buttery biscuits, teatime biscuits, classic shortbread