(makes 70 shortbread)

Brown Sugar Shortbread can be stored in an airtight container at room temperature for up to 5 days, or frozen for up to 3 months. Raw dough can be frozen to make shortbread at another time.


300g (2 cups plus 3 tbsp) flour
1/4 tsp ground cloves
250g unsalted butter (cubed and at room temperature)

160g (1/2 cup plus 5 tbsp) brown sugar seeds from
1 vanilla bean (cut in half lengthwise & scrape seeds out)
extra flour for rolling


  • Into a bowl sift flour and cloves. • Into bowl place butter, sugar and vanilla seeds and, using a K-beater of an electric mixer, or a wooden spoon, beat butter and sugar till it is creamed, or pale-coloured and smooth.
  • Add dry ingredients and stir till dough binds together. Remove dough from bowl and form into a disc. Wrap in plastic wrap and chill for at least 1 hour, or overnight. • Preheat oven to 175°C.
  • Sprinkle flour onto a rolling bench and roll dough out to 1mm thickness. Using a 7.5cm cookie cutter, or a glass tumbler or cup, cut dough into rounds. The dough can be re-rolled, provided excessive dusting flour is not used, as this will cause the mixture to become dry and crumbly.
  • Place rounds onto a lightly greased baking tray and bake for 10-15 minutes or until lightly golden.
  • Transfer biscuits to a cooling rack and allow to cool completely before storing in an airtight container.
Associated Recipes: Butterscotch Creme Brulee Apricot Sorbet