Single Malt Shortbread Biscuit Recipes That You Won’t Be Able to Get Enough Of
Shortbread biscuits are a natural match for whisky because their buttery richness complements the oaky and honeyed flavors of the spirit. The smooth texture and subtle sweetness of shortbread biscuits complement the robust flavors of whisky without being overpowering. Instead, what you get is a harmonious balance. So, why not explore this novel combination of whisky and shortbread flavors? Here are some recipes that offer the perfect blend of both worlds.
Classic Single Malt Shortbread Biscuits
Ingredients
1 cup of cold butter
½ cup of sugar
2 cups of flour
¼ cup of single malt whisky (we recommend a premium brand like Godawan 100, or the Talisker 12 Year Old, for best results)
Method
First, preheat your oven to 175 C and line a baking sheet with parchment paper.
Add the butter with sugar in a mixing bowl until it becomes light and fluffy.
Gradually add the flour to the creamed mixture, folding it in gently instead of vigorously mixing.
Finally, slowly pour the malt whisky into the mixture. If the dough is too loose, add a little more flour until you achieve the right consistency.
Once you have formed a dough, roll it out on a lightly floured surface to about ¼ inch thickness.
Use cookie cutters or a knife to cut out shapes from the dough.
Place the biscuits on the prepared baking sheet and bake in the oven until the edges are lightly golden, which should take about 15 minutes or less.
Allow the biscuits to cool, and if desired, sprinkle them with icing sugar.
Enjoy these flavor-packed biscuits with a glass of single malt whisky.
Additional tips
Make a whisky glaze. Here’s the recipe:
Ingredients
1 cup of powdered sugar
2-3 tbsp of single malt whisky (Godawan 100 or Talisker 12 Year Old should work brilliantly)
1-2 tbsp of water
1 tsp of vanilla extract
Method
Sift the powdered sugar into a mixing bowl to ensure it's lump-free.
Gradually pour in the whisky, adjusting the consistency with water as needed.
Add the vanilla extract and stir until thoroughly mixed.
Once the shortbread biscuits have cooled, drizzle the whisky glaze over them using a spoon.
Allow the glaze to set for 15 to 20 minutes before serving.
You can also make a biscuit sandwich filling and double the number of biscuits you’re baking. Here’s the recipe:
Ingredients
½ cup of softened unsalted butter
1 cup of powdered sugar
1 tsp of vanilla extract
Method
Beat the softened butter until creamy using a hand mixer or stand mixer.
Gradually add the powdered sugar, followed by the vanilla extract.
Once the shortbread biscuits have cooled, generously spread this cream filling onto the flat side of one biscuit using a spoon.
Press another biscuit onto the filling to create a sandwich.
Repeat these steps until all the filling is used.
Rosemary and Caraway Shortbread Biscuits
Ingredients
1 tsp of caraway seeds or shahi jeera
1 cup of cold butter (cubed)
½ cup of sugar
¼ cup of powdered sugar
½ tsp of salt (adjust to taste)
2 ½ cups of flour
2 tsp of chopped fresh rosemary
1 egg (beaten)
Method
Preheat your oven to 175 C and dry roast the caraway seeds over medium-high heat until fragrant. Roughly chop or crush them.
In a mixing bowl, beat together the cold butter, both sugars, and salt until the batter is light and fluffy.
Fold in the flour, caraway seeds, and rosemary until well combined.
Roll out the dough to about 1/4 inch thick and press it into cake pans or brownie tins.
Brush the biscuits with the egg wash.
Bake for about 20 minutes or until golden brown.
Allow the biscuits to cool, then cut them into shapes and sizes of your choice and serve.
