Sweet buttery shortbread with a hint of custard flavouring
Sweet Shortbread with a Hint of Custard – Buttery, Melt-in-Your-Mouth Perfection
There’s something wonderfully comforting about a batch of freshly baked shortbread. This Sweet Shortbread with Custard Powder takes the traditional recipe we all know and love, and gives it a subtle twist – a hint of creamy custard flavour that makes each bite even more irresistible.
Made with simple pantry staples like butter, icing sugar, custard powder, and plain flour, this recipe is the perfect blend of melt-in-your-mouth softness and delicate sweetness. The custard powder not only adds flavour but also gives these shortbread biscuits their signature golden hue.
Why You’ll Love This Sweet Shortbread Recipe
- Perfect for all occasions – Whether it’s a holiday treat, a lunchbox filler, or a sweet bite with your afternoon tea, this shortbread fits the bill.
- Custard twist – The custard powder adds a subtle richness and colour that makes them stand out from classic shortbread.
- Easy to make ahead – The dough can be prepared, chilled, and sliced when needed, making it perfect for busy days.
- Freezer-friendly – Store baked shortbread for up to three months, or keep the dough in the freezer for fresh-baked biscuits anytime.
Tips for the Perfect Shortbread
- Use good quality butter – Shortbread is all about the butter, so make sure you use one with great flavour.
- Chill the dough – This helps the shortbread hold its shape when baking.
- Slice evenly – For even baking, cut your dough into pieces that are the same size and thickness.
- Don’t overbake – Shortbread should be pale in colour with just a light golden edge.
Serving Suggestions
- Serve with a hot cuppa or coffee.
- Dip half of each biscuit in melted chocolate for a decadent twist.
- Pack into a tin or jar for a thoughtful homemade gift.
Storage
Your sweet shortbread will last for over a week in an airtight container – if it lasts that long! It also freezes beautifully for up to three months, making it a great make-ahead bake for special occasions
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Sweet Shortbread
Ingredients
- 300 grams softened butter
- 1 tsp vanilla
- 1 cup icing sugar (120 grams)
- 1 cup custard powder (200 grams)
- 2 cups plain flour (300 grams)
Instructions
- Preheat the oven to 160℃ (320℉) and prepare three baking trays (grease or line)
- Place the softened butter into you mixer bowl with the icing sugar, and beat until creamy and pale.
- Sift the custard powder and flour in preparation, and add to the creamed mixture.
- Gently combine all the ingredients. Press into chunks of mixture.
- Place a piece of baking paper on the bench and place each chunk onto it. Gently mould into a log.
- Using the baking paper – shape the log.
- Wrap the log in the baking paper and place into the fridge for twenty minutes.
- Take out once firm and slice into twenty equal pieces.
- Place on the prepared trays and place into the oven for 15 minutes.
- Leave on the trays for 10 minutes and then transfer to a cooling rack.
- This will store in an airtigt container for over a week. It also freezes well (up to three months).