Easy Shortbread Biscuits

    2 hours 30 minutes

    These are amazingly easy biscuits with a heavenly taste like a cross between oat biscuits and shortbread. Not too sweet.

    38 people made this

    Serves: 18 

    • 250g butter, softened
    • 3/4 cup (110g) packed brown sugar
    • 1 cup (125g) plain flour
    • 2 cups (300g) rolled oats

    Preparation:20min  ›  Cook:10min  ›  Extra time:2hours chilling  ›  Ready in:2hours30min 

    1. Cream together butter and brown sugar until smooth. Stir in flour and oats. Chill in refrigerator for at least two hours.
    2. Preheat oven to 180 degrees C.
    3. Roll out dough on a lightly floured and sugared surface to 5mm thickness. Cut out with a cookie cutter and bake for 8 to 10 minutes or until edges are golden brown.

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    Reviews and Ratings
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    Reviews in English (34)


    Great recipe. I found that pressing dough into 8 x 8 pan and baking is great, or even better forming dough into log and chilling overnight then slicing and baking is even better. Great flavor, my husband loves them!  -  11 May 2001  (Review from Allrecipes USA and Canada)


    This was a very big hit in my family--everyone wanted the recipe at Christmas. Best method for me was rolling into a log, then slicing. For a different (and really yummy) flavor and texture, try six-grain "oat"meal. We discovered this when it was the only thing in the house to use (CA grocery strike). Also was very good with raw sugar sprinkled over the top before baking--gives cookies a bit of a sparkle and a touch of sweetness.  -  17 Jan 2004  (Review from Allrecipes USA and Canada)


    Fantastic, but surprising dough. I mixed up the dough, put it in the refrigerator, went to gather eggs, found the dough had expanded over the top of the bowl and pushed the refrigerator door open. I worked the dough back down, spreading it out in a 7x12 pan, baked it and enjoyed very much a wonderful cookie. I would like to know what makes the dough expand and if anyone else had that happen. Mrs. Evelyn Parideis  -  31 Oct 2005  (Review from Allrecipes USA and Canada)