Vanilla Cream Shortbread Biscuits

Crumbly shortbread with a tangy vanilla icing.


  • 110 g sugar
  • 110 g butter
  • 1 egg yolk
  • ½ teaspoon vanilla extract
  • 225 g plain flour
  • vanilla icing:
  • 50 g softened butter
  • 110 g icing sugar
  • ½ teaspoon vanilla extract


  1. Cream butter and sugar together with the vanilla extract.
  2. Add in the egg yolk and the plain flour.
  3. Allow to rest. I normally leave this refrigerated overnight. The mixture can be successfully frozen at this time also.
  4. Tear off a piece of dough and roll into a small ball.
  5. Place it on a lined baking tray and flatten lightly with a fork.
  6. I think it is best to re refrigerate the biscuits at this time.
  7. Cook at 190°C (375°F/Gas 5) for 6-8 minutes.
  8. When cool, you can sandwich them together with a tangy vanilla icing.
  9. Vanilla Icing Method:
  10. Cream the icing sugar, vanilla and butter together in a large mixing bowl.
  11. Sandwich the biscuits together with the icing.
  12. Dust with icing sugar or half dip the biscuits in melted chocolate.
  13. These biscuits can be stored for 3-4 days in an air tight container.


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