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Halloween Week of Horrors Day 4: Halloween Shortbread Recipe

Halloween Week of Horrors: Day Four

Halloween themed Shortbread Recipe!

Okay, let’s get one thing straight: I love baking, but I am by no means an expert on anything culinary. I do, however, love to make cookies, cakes, desserts and all sorts of things, and I’ll try to make most things! I can confess that I wing a lot of my recipes, but for this one in particular, I have a solid five ingredient recipe for my favourite shortbread ever. Want to know it? Read on!

Becca's Pretty Little Shortbread Recipe

(You can substitute most items below for vegan/non-dairy options)

makes: 10-15 shortbreads (depending on size) - takes 15-20 mins to bake - 1 hour chill time.
  • 150g flour (plain or self-raising is okay, just roll thinner if using self-raising) (and extra for dusting/rolling)
  • 100g softened butter (I used non-dairy)
  • 50g sugar (white or brown is okay)
  • chocolate chips (I used white)
  • 1 tbsp vanilla extract (or just a splash)

First, get that Halloween apron on (you know I did!) and then gather your ingredients on a cleaned counter (this will come in handy soon) to start. In a bowl, take your sugar, vanilla and softened butter and mix (either by hand or electric whisk) until it’s nice and combined. After that, add in your flour until it starts to become thick, then you can add those extras (I used white chocolate chips, but you can add any flavour, or dried fruit/nuts) and get your hands dirty by squishing it all together with your fingers. 

Flour your work surface and roll out your dough until it’s even and flat. Use a cookie cutter (I used pumpkin and bat ones) to make your shapes. After you’ve done that, add the shortbread to a baking sheet and tray and pop in the fridge for around an hour. This helps the mixture chill and retain their shape. 

After the time is up, pre-heat your oven to around 190’c (fan assisted ovens) and pop your shortbread in the centre of the oven for 15-20 minutes (depending on thickness, they might need more or less) and when done, put on a rack or plate to cool. And that’s it – you’re done!

How easy is this? It’s my literal go-to recipe. I love these shortbread so much and could honestly eat them all the time. Let me know if you try this recipe and how yours turned out!

I hope you enjoyed a change of pace here and make my pretty little shortbreads! 

Happy Halloweek!

Becca x

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