Shortbread tea biscuits, easy recipe for making delicious biscuits with the classic shortbread pastry with butter. We make Tea biscuits in two versions: garnished with candied cherries and chocolate.

300g softened butter
150g icing sugar
2 eggs
1 pinch of salt
1 Teaspoon baking powder
4 ml Almond Essence
450g flour
for garnish: candied cherries, melted dark chocolate


In a bowl pour the softened butter and start to whisk with an electric mixer until you get a nice frothy mixture. Add icing sugar a little at a time always blending, then add two eggs and continue to blend.

Then add a pinch of salt, the almond essence, a teaspoon of baking powder, and begin to blend adding the flour a little at a time. Once you add about half of the flour, the dough is quite solid, turn off the blender and continue to mix with a spoon until you finish the flour.

How to shape biscuits

Take a piping bag  with a star-shaped tip and fill it with the dough. Now you have to shape the tea biscuits directly on the baking tray, this operation is sometimes complicated because the baking paper tends to move.

To make the baking paper sheet stick to the baking tray, put a pin of dough in the center of the baking tray and four pin of dough in the corners of the tray, then place the paper sheet.

Now you can shape the first group of biscuits, you can make round biscuits, like little roses, and place in the center a candied cherry on the center of each. In another tray you can shape biscuits as simple sticks and others in the shape of a horseshoe.

Put everything in the oven at 180°C / 356°F and bake for 15-20 minutes.

While those with the cherry are ready, you have to complete other biscuits.  Just dip them in the melted dark chocolate and put them back in the pan to dry.

When they are ready and cool, arrange the shortbread tea biscuits in a nice tray and you can serve! Try them and if you like this recipe, share it with your friends!

Articolo scritto da Benedetta

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