# Eggless Shortbread Biscuits

Recipe by [Nora Vasquez](https://fridge.menu/en/u/noravasquez)

Simple eggless shortbread biscuits, buttery and crisp, perfect with tea.

Servings: 8 · Prep 30 min · Cook 15 min · Baking

Vegetarian · Contains: gluten, milk

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Eggless Shortbread Biscuits](https://image.fridge.menu/adaptations/nv0adze9/8b81d6e3646129dc1d4e02b33fe4cf2c68f07456b5f1c1ef3f2fb46b0fef081b.jpg)

## Ingredients

- 375 g [Plain flour](https://fridge.menu/en/i/flour)
- 225 g [Butter](https://fridge.menu/en/i/butter)
- 110 g [Icing sugar](https://fridge.menu/en/i/powdered-sugar)
- 1 pcs [Lemon zest](https://fridge.menu/en/i/lemon-zest)
- 1 pinch [Salt](https://fridge.menu/en/i/salt)

## Steps

1. Put the butter in a bowl together with the icing sugar and lemon zest, and beat with a wooden spoon until soft and fluffy.
2. Add the flour and a pinch of salt and knead into a dough. Turn out onto a lightly floured surface and continue kneading by hand.
3. Shape into a ball, wrap the dough in cling film and leave to rest in the fridge. (30 min)
4. Roll out the dough between two sheets of baking paper to a thickness of 5-7 mm and cut out biscuits with a 5 cm round cutter.
5. Knead the dough scraps together again, roll out and cut out more biscuits.
6. Place the biscuits on a baking tray lined with baking paper and bake in an oven preheated to 180°C. (15 min)
7. Take the biscuits out of the oven, let them cool and serve.

Published 2026-10-08

https://fridge.menu/en/r/sand-cookies-nv0adze9

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