Shortbread Cookies

Nice, Marie, Digestives, Shortcake … which were your favourite biscuits? Mine were House of Manji’s Shortcake biscuits, and number two were Digestives.  Of course, everyone loved Chocolate Biscuits, but they were so expensive.


Then Kenyan shelves began to stock “Eet sum mor.” Now this could purely be a coincidence but many who liked shortcake biscuits love shortbread cookies, even if there is no similarity.


Shortbread cookies —also called butter cookies — are truly simple and absolutely delicious!  I love the powdery sweetness of them.  They are the simplest thing to make since it is just flour, sugar and butter.  These can keep for quite a while since they don’t have eggs.

shortbread cookies in a pan

Shortbread Cookies


  • 1 cup butter
  • 2 cups all-purpose flour
  • 1/2 cup icing sugar
  • 1/4 teaspoon salt


Preheat oven to 160°C or 325°F.

Cream 1 cup of butter.  When it is lighter in color and softer, using a spoon add in 2 cups of all-purpose flour, 1/2 cup of icing sugar and a 1/4 teaspoon salt.  If it gets too stiff, use your hands.

Press down the dough onto a shallow pan or a rectangular baking tray.  Dip the back of a spoon into a glass of water.  Smoothen the dough with the wet back of the spoon.  Finally, pierce with a fork every centimeter or so.

Bake 25 to 30 min.  Halfway through the baking time rotate the baking tray front to back.

Cut while still warm.

Serve plain, or dip in chocolate . To transform plain cookies to a fancy dessert, pipe some whipped cream and add strawberries.

From the Joy of Cooking 


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