Icing Sugar
Icing sugar can also be...
Details page sections
Biscuits
Shortbread
10 mins
25 mins
Easy
20
Described by many as the most perfect biscuit ever. Try this gorgeous shortbread recipe for yourself and decide. Made with just a few simple ingredients, this recipe delivers a melt-in-your-mouth biscuit that pairs beautifully with a cup of tea.
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- Ingredients
- Method
Ingredients
- 250g butter, softened
- ¾ cup Chelsea Icing Sugar
- ½ cup Edmonds Fielder's Cornflour
- 1 ½ cups Edmonds Standard Grade Flour
- Chelsea Coffee Sugar Crystals for decoration
Chelsea Products in Recipe
Coffee Sugar Crystals
As the name suggests, this...
Reviews
214
What did you think of this recipe?
Evie
Wow love the recipe
4
Paskalle
Easy as would make it again taste yum and had everything at home
5
Kirsten
Best shortcake recipe - tastes just like grandmas. Very easy (even for a non-baker like me). I cooked for the full 30 mins And they turned out perfectly. I now make these most weeks for school/work lunches.
5
Linda
Best ever. Just like my mother used to make.
5
Sue
I had never made Shortbread before. Always too scared to try and live up to the memories of my Mother's cooking. However, at aged 6
5
Carly
Love this recipe! So easy and the biscuits are delicious.
5
Emma
Love this recipe
5
Gail
Nice and easy and tasty
5
Chrissie
This recipe works very well. Better than Edmonds in my opinion
5
Aunty Keri
Great recipe. The first batch was gone in six hours so, they're delicious. I rolled into a log, glad wrapped and popped in the fridge for a couple of hours before cutting 1cm biscuits and baking. Highly recommend
5
Method
Preheat oven to 150°C bake (140°C fan forced). Grease oven tray or line with baking paper.
Beat butter and Chelsea Icing Sugar until pale and fluffy. Mix in Edmonds Fielder's Cornflour and Edmonds Standard Grade Flour until the mixture comes together and forms a dough.
On a floured surface, roll out dough to 1 cm thick and cut into shapes using biscuit cutters. Alternatively, roll dough into a log and slice into rounds, using a floured knife to prevent sticking. Sprinkle with Chelsea Coffee Sugar Crystals if desired and press down gently.
Place on prepared tray and bake 25 - 30 minutes, until shortbread is pale but crisp. Cool on a wire rack and store in an airtight container.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Coffee Sugar Crystals
As the name suggests, this...
Reviews
214
What did you think of this recipe?
Evie
Wow love the recipe
4
Paskalle
Easy as would make it again taste yum and had everything at home
5
Kirsten
Best shortcake recipe - tastes just like grandmas. Very easy (even for a non-baker like me). I cooked for the full 30 mins And they turned out perfectly. I now make these most weeks for school/work lunches.
5
Linda
Best ever. Just like my mother used to make.
5
Sue
I had never made Shortbread before. Always too scared to try and live up to the memories of my Mother's cooking. However, at aged 6
5
Carly
Love this recipe! So easy and the biscuits are delicious.
5
Emma
Love this recipe
5
Gail
Nice and easy and tasty
5
Chrissie
This recipe works very well. Better than Edmonds in my opinion
5
Aunty Keri
Great recipe. The first batch was gone in six hours so, they're delicious. I rolled into a log, glad wrapped and popped in the fridge for a couple of hours before cutting 1cm biscuits and baking. Highly recommend
5
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ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 175g butter, softened
- ½ cup Chelsea Icing Sugar
- 1½ cups plain flour
- ½ cup cornflour
- Pinch of salt
- Optional Chelsea Coffee Sugar Crystals, Demerara or Raw Sugar to decorate.
ingredients
- 250g butter, softened but not melted
- 1 ½ cups maize cornflour
- ¾ cup rice flour
- ¾ cup Chelsea Icing Sugar
- 1 tsp grated lemon rind
ingredients
- 250g butter, softened
- ¾ cup Chelsea Icing Sugar
- ½ cup cornflour
- 1 ½ cups standard grade flour
- Extra Chelsea Icing Sugar to dust
ingredients
- 250g butter, softened but not melted
- 1½ cups cornflour
- ½ cup rice flour
- ¾ cup Chelsea Icing Sugar
- 1 tsp lemon rind, grated
ingredients
- 250g butter, softened at room temperature
- ½ cup Chelsea Icing Sugar (Gluten Free), sifted
- 1½ cups gluten free plain flour
- ⅓ cup rice flour
- 2 tsp gluten substitute
- 2 Tbsp instant polenta
- ¼ cup nuts (pistachios or flaked almonds), optional
Lemon Glace Icing
- 1 cup Chelsea Icing Sugar, sifted
- 1 Tbsp lemon juice
- 1 Tbsp warm water, approximately
ingredients
- 250g butter, softened
- ¾ cup Chelsea Icing Sugar
- 1 teaspoon vanilla essence
- ½ cup cornflour
- 1 ½ cups standard flour
- Chelsea Icing Sugar, to dust
ingredients
- 200g butter, softened
- ¼ Cup Chelsea White Sugar
- 1½ Cups plain flour
- 4 Tbsp cocoa powder
- 1 Cup cornflakes
Chocolate Icing
- ½ Cup Chelsea Icing Sugar
- 1 Tbsp water
- 2 Tbsp cocoa powder
ingredients
- 250g butter, at room temperature
- 1 cup Chelsea Icing Sugar
- 2 tsp vanilla extract
- 2 cups gluten-free plain flour
- 1 cup rice flour
- 1 egg white, whisked
- ¼ cup Chelsea Raw Caster Sugar
ingredients
- 2 cups cornflakes
- 2 cups flour
- 1 cup cocoa powder
- 1 cup Chelsea White Sugar
- 250g of butter
- 2 eggs
- 3 tsp baking soda
ingredients
- 225g butter, softened
- 115g Chelsea Icing Sugar (¾ cup)
- 225g Edmonds Standard Grade Flour (1 ½ cups)
- 115g Edmonds Fielder's Cornflour (¾ cup)
TO DECORATE
- 38g Chelsea Icing Sugar (¼ cup)
- 1-2 tsp water
- 32 small candy eyes
- 16 Jaffas, Ojays or red pebbles
- 16 cellophane bags (approximately 12cm x 15cm)
- 16 black or brown pipe cleaners
ingredients
- 225g unsalted butter
- 110g Chelsea Icing Sugar
- 275g plain flour
- 60g cornflour
- Chelsea Caster Sugar, for sprinkling
ingredients
- 1¼ cups (175g) raw almonds
- ½ cup (125g) butter, room temperature
- 2 Tbsp Chelsea Raw Caster Sugar
- Zest of 2 lemons
- 1 cup (150g) gluten free plain flour, sifted
- ¼ tsp sea salt
- ½ cup (75g) Chelsea Icing Sugar
- Chelsea Icing Sugar extra, for dusting
ingredients
- 175g butter, softened
- ½ cup Chelsea Icing Sugar
- 1½ cups plain flour
- ½ cup cornflour
- Pinch of salt
ingredients
- 1 ¼ cups walnuts
- 125g butter, softened to room temperature
- 2 Tbsp Chelsea Caster Sugar
- Zest of 2 lemons
- 1 cup plain flour, sifted
- ¼ tsp sea salt
- ½ cup Chelsea Icing Sugar
ingredients
- 225g butter softened
- ½ cup Chelsea Icing Sugar
- Pinch of salt
- ¾ cup cornflour
- 1½ cups flour
- ¼ cup chopped walnuts (optional)
- Chelsea Raw Sugar for sprinkling
ingredients
- 125g butter
- ¾ cup Chelsea Caster Sugar
- 1 egg
- ½ tsp vanilla essence
- 2 cups plain flour
- 2 Tbsp cocoa
- ½ tsp baking powder
For Decoration
- 90g white baking chocolate
- Silver sugar pearls
- Coloured sugar pearls
ingredients
- 250g butter, softened
- ¾ cup Chelsea Caster Sugar
- 1 teaspoon vanilla extract
- 2 cups plain flour
- ½ cup corn flour
- ½ cup Chelsea Icing Sugar
ingredients
- 300grams Butter
- 1 cup Chelsea Icing Sugar
- 3 cups standard flour
- Chelsea Caster Sugar for sprinkling
ingredients
- ¾ cup of Chelsea icing sugar
- 250g butter
- ¼ cup raw pistachio
- ¼ teaspoon rose essence
- 1 ½ cups of flour
- ½ cup cornflour
- ¼ cup raw pistachio
- ¼ teaspoon rose essence
- 50g butter, softened
- 1 cup Chelsea icing sugar
- milk to thin
ingredients
- 2 cups Butter
- 2 Egg Yolks
- ½ cup Chelsea White Sugar
- 5 cups Self Raising Flour
- 2 Vanilla Sticks, powdered
- ½ cup Ouzo
- ½ to ¾ Kilograms of Chelsea Icing Sugar
- Small amount of Rose Water
- 1 cup Slivered Almonds
ingredients
- 250g butter, softened
- ¾ cup Chelsea Icing Sugar
- ½ cup cornflour
- 1 ½ cups standard flour
- Chelsea Coffee Sugar Crystals for decoration
ingredients
- 1 cup Chelsea Icing Sugar
- 2¼ cups plain flour
- ¾ cup pistachio kernels, finely chopped (plus extra to sprinkle on unbaked cookies)
- ½ cup cornflour or rice flour
- 250g butter, softened
- Finely grated zest of 1 lemon
- 2 tsp lemon juice
- 2 tsp vanilla bean paste
- Extra flour, to dust
- Extra Chelsea Icing Sugar, to dust
ingredients
Shortbread
- ½ cup butter, softened to room temperature
- ½ cup light cream cheese, room temperature
- 2 tsps lemon rind
- 1 tbsp lemon juice
- ¼ cup Chelsea White Sugar
- ⅓ cup rice four
- 1 cup self-raising flour
- 1 ⅓ cups plain flour
Filling
- ¼ cup Chelsea White Sugar (extra)
- 1 tbsp water
- Vanilla bean, split and seeds scraped
- 1 tbsp arrowroot flour
- 1 tbsp water (extra)
- 600g frozen cherries
- Greek yoghurt, to serve
ingredients
- 1Kg frozen berries, defrosted overnight
- 1Kg Chelsea Jam Setting Sugar
- 625g unsalted butter, diced
- 225g Chelsea Icing Sugar
- 1tsp vanilla essence
- ½ tsp salt
- 462g plain flour, sifted
- 150g cornflour
- 75g almond meal
ingredients
- 200g butter, softened
- ½ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (113g)
- 1 tsp vanilla essence
- 1 ¼ cups Edmonds Standard Grade Flour (188g)
- ¼ cup cocoa powder (20g)
- 1 ½ cups cornflakes (or crushed Weetbix)
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp cocoa powder
- 1 Tbsp butter, softened
- 2-3 Tbsp boiling water
- Walnut halves, to decorate (optional)
ingredients
- 225g butter, softened
- 115g Chelsea Icing Sugar (¾ cup)
- 225g Edmonds Standard Grade Flour (1 ½ cups)
- 115g Edmonds Fielder's Cornflour (¾ cup)
learn about baking
How to Choose SugarFor Baking?
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