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Sandwich Shortbread Biscuits (My Go-To Recipe)
I’m sharing my favourite sandwich shortbread recipe with you today. It’s not only tasty and quick but has saved me on many last-minute baking occasions.
Buttery shortbread biscuits made with just 3 ingredients (or 4 ingredients if you add vanilla extract). It’s flaky, short and tasty, but it doesn’t stop there. I add a moreish layer of chocolate fudge buttercream in the middle!
In fact, many have told me that it tastes a lot like Fox’s Viennese Fingers (I can see where they’re coming from), but I’ll let you be the judge on that! Either way, the taste is utterly delicious and it’s also quite effortless to make.
Though I used a chocolate buttercream filling, you can literally fill the biscuits with whatever you want! This recipe is incredibly customisable, sometimes instead of vanilla extract I add almond extract; the swaps you can make are pretty much endless.
Recipe Ingredients
I’ve listed the 4 ingredients to make the shortbread followed by what I use for the filling. Spoiler alert, it’s shop-bought! But if you want to make your own from scratch, I’ve got a recipe for that.
- Unsalted Butter: Unsalted butter is generally used as you have better control over the amount of salt added (if you want to add any). Use block butter instead of smooth spreadable butter.
- Caster Sugar: Use caster sugar or granulated sugar as an alternative.
- Plain Flour: Do not use self-raising flour!
- Vanilla Extract: This addition is optional, but it does give the biscuits extra flavour.
- Betty Crocker Chocolate Fudge Icing: I love using this filling to make the biscuits, but any brand of shop-bought buttercream will work. If you want to make the filling from scratch, I’ve listed a few recipes below.
You can make a vanilla buttercream filling used in my gypsy creams recipe. Alternatively, for a coffee buttercream filling, use my coffee kisses recipe. For a chocolatey filling, you can get that from my chocolate orange cake.
How To Make Sandwich Shortbread Biscuits
Here’s a summary of how I make these biscuits. You can get the full recipe instructions in the recipe card below:
I use a food processor to make the dough because it makes my life so much easier! I start by creaming the butter, vanilla extract, and sugar together. Then, I add the flour, mix it all together, and finally, I mould the dough together with my hands.
Once the dough is made, I roll it out to roughly 5mm thickness and cut out circles using a 6cm circle cutter. Then, I place the shortbread onto a lined baking tray and bake them in the oven for 10 minutes at 180°C (160°C Fan, gas mark 4).
After the shortbread has baked in the oven, I leave them to cool down. Once they’ve cooled, I either pipe or spoon the filling onto one biscuit before placing another biscuit on top, gently pressing to combine them together.
It really is that simple to make! Once the biscuits are sandwiched and combined, they’re ready to enjoy. If you’re using Betty Crocker Chocolate Fudge Icing, you’ll notice that the icing will harden slightly after about 30 minutes or so.
My Top Tips
If you’re making a big batch of biscuits or depending on the size of your food processor, you might want to make the shortbread dough in 2 batches. This helps blend the ingredients together well and avoids overheating the dough through overmixing.
If the dough becomes warm during the process, simply place it in the fridge for at least 15 minutes to chill and firm up again.
Freshly baked shortbread biscuits are quite fragile when they come out of the oven, so avoid trying to lift them immediately, as they may break apart. Allow the biscuits to cool down for at least 10 minutes before transferring them to a plate, cooling rack, or let’s be honest, directly into your mouth!
How To Store
To keep leftovers fresh, store them in an airtight container at room temperature for up to 3 to 5 days. Wrap the biscuits well to prevent them from becoming soft over time.
Sandwich Shortbread Biscuits
Ingredients
Shortbread Biscuits
- 340 g Plain Flour
- 220 g Butter
- 110 g Caster Sugar
- 1 tsp Vanilla Extract (Optional)
Shortbread Filling
- 400 g Betty Crocker Chocolate Fudge Icing (Or Anything Of Your Choice)
Instructions
- Preheat your oven to 180°C (160°C Fan, gas mark 4) and line a baking tray with parchment paper.
- Cream butter, vanilla extract and sugar together until light and fluffy.220 g Butter, 110 g Caster Sugar, 1 tsp Vanilla Extract
- Add plain flour and mix together until a dough has formed. Use your hands to gather the dough together to form a ball.340 g Plain Flour
- Lightly flour your work surface and place the dough on top of it.
- With a lightly floured rolling pin, roll the dough out until it has a 0.5cm (5mm) thickness. Use a cookie cutter to cut-out circles. I used a 6cm cookie cutter.
- Place the cut-out dough onto a lined baking tray and bake in the oven for 10 minutes or until it’s starting to turn golden brown around the edges. Once baked, leave the biscuits to cool down.
- Pipe or spoon the filling onto one biscuit before placing another biscuit on top, gently pressing to combine them together.400 g Betty Crocker Chocolate Fudge Icing
Nutrition
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