Delia Smith Shortbread Biscuits​ Recipe

This buttery Delia Smith Shortbread Biscuits recipe is made with salted butter, caster sugar, plain flour, rice flour, and finely ground walnuts. The result is a classic melt-in-the-mouth texture with a delicate nutty crunch that sets these apart from plain shortbread. This recipe is perfect for an elegant afternoon tea or as a thoughtful homemade gift for the holidays.

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Delia Smith Shortbread Biscuits Ingredients

• 2 oz (50 g) walnut pieces
• 4 oz (110 g) salted butter, at room temperature
• 2 oz (50 g) caster sugar
• 6 oz (175 g) plain flour, sifted (plus extra for dusting)
• 2 oz (50 g) rice flour
• A little icing sugar, for dusting

How To Make Delia Smith Shortbread Biscuits

1. Prepare the walnuts: Grind the walnut pieces in a food processor using the ‘pulse’ switch. Be very careful to only pulse until ground; if you overdo it, the nuts will become pasty and oily. Alternatively, use a hand-held nut grinder.
2. Cream the butter: Place the room-temperature butter and caster sugar in a large mixing bowl. Cream them together with a wooden spoon or mixer until the mixture is pale and fluffy.
3. Add the flours: Sift the plain flour and rice flour together. Gradually work the flour mixture into the creamed butter and sugar, adding about a tablespoon at a time.
4. Form the dough: Add the ground walnuts to the bowl. Use your hands to bring the mixture together and form a smooth dough.
5. Chill the dough: Place the dough in a plastic food bag and let it rest in the refrigerator for 30 minutes. (Preheat the oven to 300°F / 150°C / Gas Mark 2).
6. Roll and cut: Lightly flour your work surface. Roll the dough out to a circle approximately 8 inches (20 cm) in diameter. Using a 1¾ inch (4.5 cm) cutter, cut out approximately 20 rounds. Gather the trimmings, re-roll, and cut more rounds until the dough is used up.
7. Bake: Place the biscuits on a lightly greased baking sheet. Bake in the preheated oven for 45 minutes. They should be pale gold, not brown.
8. Cool and finish: Let the biscuits cool on the baking sheet for 5 minutes to firm up. Transfer them to a wire rack to cool completely. Once cold, dust them with sifted icing sugar.

Recipe Tips

• The Secret Ingredient: The addition of rice flour is the secret to the unique “sandy” texture of traditional shortbread. It gives the biscuit a crisp shortness that plain flour alone cannot achieve.
• Watch the Walnuts: When grinding the nuts, use short bursts of power. You want a fine powder, not walnut butter. If they start to look oily, stop immediately.
• Chill for Shape: Resting the dough in the fridge is essential. It relaxes the gluten and firms up the butter, ensuring the biscuits keep their round shape and don’t spread too much in the oven.
• Don’t Over-bake: Shortbread should be pale. If the edges start turning dark brown, they are overcooked and may taste bitter. Keep the oven temperature low (300°F/150°C).

What To Serve Shortbread Biscuits

These nutty shortbread rounds are the ultimate companion for a hot cup of Earl Grey tea or fresh coffee. They are sturdy enough to be dunked but delicate enough to enjoy on their own. For a dessert platter, serve them alongside a bowl of fresh strawberries and cream, or pair them with a vanilla bean panna cotta. They also make excellent gifts when stacked in a tin tied with a ribbon.

How To Store Shortbread Biscuits Leftovers

• Store: Place the cooled biscuits in an airtight container or biscuit tin. They will keep fresh and crisp for up to 1 week in a cool, dry place.
• Freeze: You can freeze the baked biscuits in a freezer-safe container for up to 3 months. Alternatively, you can freeze the raw dough disc wrapped in plastic; thaw it in the fridge before rolling and baking.

Delia Smith Shortbread Biscuits Nutrition Facts

Serving Size: 1 biscuit (approx. 20g)

• Calories: 107 kcal
• Total Fat: 7g
• Saturated Fat: 3.5g
• Cholesterol: 12mg
• Sodium: 45mg
• Total Carbohydrate: 10g
• Dietary Fiber: 0.5g
• Sugars: 3g
• Protein: 1.5g

Frequently Asked Questions

• Why is my dough crumbly? Shortbread dough is naturally crumbly because of the high fat-to-flour ratio and lack of liquid. If it won’t come together, just keep working it gently with your warm hands; the heat from your hands will soften the butter enough to bind the dough.
• Can I use unsalted butter? The recipe calls for salted butter because the salt cuts through the richness and enhances the walnut flavor. If you only have unsalted butter, add a generous pinch of fine sea salt to the flour mixture.
• Can I substitute the walnuts? Yes, pecans work beautifully in this recipe and have a similar oil content. Hazelnuts are also a classic choice, though you may want to toast and skin them first.

Try More Recipes:

• Delia Smith Rock Cakes Recipe
• Delia Smith Rice Pudding Recipe
• Delia Smith Rhubarb Crumble Recipe