Your cart

Your cart is empty

Demerara shortbread biscuits recipe

Demerara shortbread biscuits recipe

My lovely friend Fliss North - @flissnorth - is an avid and brilliant baker. She sent us this recipe and pic of the final product looking rather delicious on our cake rack!

While shortbread is a sure-fire hit any time of year, I think this recipe will come in handy for keeping the kids entertained during the forthcoming Easter holidays. 

The demerara sugar adds a slightly deeper, almost toffee-like flavour. Here's the recipe...


100g unsalted butter, at room temperature

50g caster sugar

100g plain flour

50g ground rice

30g demerara sugar



1. Preheat the oven to 190C/170C Fan/Gas 5. Line a large baking tray with baking paper.

2. Cream the butter and caster sugar until light and fluffy.

3. Add the flour and ground rice and mix well. Using your hands, knead to bring the mixture together. It will appear crumbly but don’t be tempted to add water. The crumbliness is the secret to a good shortbread! The dough will come together as you work it.

4.For triangle-shaped biscuits, roll the dough into a ball and then flatten to approx. 20 cm wide. If you want round biscuits, roll the dough into a thick sausage about 12cm long. 

5. Scatter the demerara sugar on a large plate and then gently pop your dough into it to coat the sides but not the ends. If you're working with a sausage shape, gently roll the dough in the demerara. Then, depending on your shape, either cut out 8 triangles with a knife or cut your sausage shape into 15 slices. 

6. Arrange the biscuits evenly on your lined baking tray. Bake for 15 mins or until golden brown. Allow to cool completely on the tray before transferring to a wire rack.
Previous post
Next post

Leave a comment

Please note, comments must be approved before they are published