Buttery, crumbly, and utterly more-ish, the classic shortbread is a staple biscuit in many households for a very good reason. They’re versatile, easy to make and store, and are just plain delicious. Use this humble biscuit as a base for cheesecake or as a vehicle for other treats, like Lemonpi’s miso and peanut shortbread bars, or do as the Greeks do and roll them in icing sugar to enjoy with a strong cup of coffee. Though, we’ve never been opposed to eating them plain and hot out of the oven, either.
For the brave-hearted, Marco Pierre White’s towering strawberry shortbread stack is as tasty as it is beautiful, but for those looking for a quick biscuit to enjoy of an afternoon, our lemon shortbread is sure to do the trick.
However you care to enjoy your shortbread, these are some of our favourite recipes.
Jaci Koludrovic’s olive oil shortbreads
Raspberry and shortbread syllabub
Almond shortbread wreaths with brandy glaze
Almond and rosewater shortbread
Watermelon, cherry and rose salad with shortbread, yoghurt and cherry syrup
Bar H: Summer berries with mascarpone and shiso sorbet and five-spice shortbread
Chocolate shortbread and truffle cakes with sour cherry jam
Candied orange shortbread petticoat tails
Fruit shortbread stars with cinnamon-brandy glaze
Marco Pierre White’s strawberry shortbread
Alpha’s lemon ice-cream with strawberries, rose and shortbread
Lemon shortbread
Currant and lemon shortbread with vanilla glaze
Orange and almond shortbread
Lemonpi’s peanut and miso shortbread bars
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