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Shortcrust cookies

Buttery, melt in the mouth cookies with a chocolate drizzle
Prep Time 15 mins
Cook Time 10 mins
Resting time 1 hr
Total Time 25 mins
Servings 20 cookies


For the cookies

  • 225 g butter [1 cup]
  • 150 g castor sugar [3/4 cup]
  • 1 egg
  • 1 tsp vanilla essence
  • 375 g flour [3 cups]
  • 1.5 tsp baking powder
  • pinch salt

For the chocolate drizzle

  • 50 g chocolate
  • 1 tbsp oil


  • Using a hand mixer, cream the butter and sugar for 2-3 minutes, until well combined. Do not overbeat.
  • Then, add the egg and vanilla essence and mix until well combined.
  • In a separate bowl, sift together the flour, baking powder and salt.
  • Add the flour mixture to the butter mixture, and, using your hands, mix until just combined.
  • Work the mixture into a dough, and form 2 balls
  • Wrap the dough in cling wrap, and refrigerate for 1 hour. You can also freeze the dough if you want to use it later.
  • After one hour, preheat the oven to 180C
  • Roll out the dough, approximately ΒΌ inch thick, and using a cookie cutter, or the rim of a glass, cut out even circles.
  • Place these on you baking tray (lined with baking/parchment paper)
  • Bake for 10-13 minutes, or until the edges of the cookies are slightly brown.
  • Cool completely on a cooling rack before eating.
  • Repeat the process with the 2nd dough ball.

For the chocolate drizzle (optional)

  • In a microwave safe bowl, heat the chocolate and the oil, in 30 second intervals, until the chocolate has melted.
  • Drizzle over the tops of the cookies.