Wednesday 29 May 2024

Strawberry & Champagne Shortbread Biscuits - Recipe!

When it comes to comfort food few things can rival the simple pleasure of a warm, buttery biscuit. Biscuits have a special place in our hearts and kitchens and today is National Biscuit Day and it is the perfect occasion to honour this beloved baked good with a tasty recipe!

Shortbread biscuits with their rich, crumbly texture and delightful simplicity are a beloved treat enjoyed around the world. Originating from Scotland shortbread has a storied history that dates back to medieval times. Traditionally made from just three simple ingredients: flour, sugar, and butter shortbread is the perfect biscuit: rich in flavour and irresistibly crumbly. Whether enjoyed with a cup of tea, as part of a dessert spread or simply on their own these biscuits are sure to bring a touch of comfort to any occasion.

Strawberry & Champagne Shortbread Biscuits

This recipe makes around 20 biscuits, takes 25 minutes to prepare and 25 minutes to bake.

For the biscuits:
225g of unsalted butter and extra for greasing the tray.
2 tablespoons of strawberry jam.
100g of caster sugar.
285g of plain flour and extra for dusting.
Half a teaspoon of salt.

For the icing:
200g of icing sugar.
2 tablespoons of champagne.
3 quarters of a tablespoon of strawberry jam.
Cold water.


Preheat the oven to 170˚C (Fan 150˚C, Gas Mark 3)

In a large bowl cream together the butter, sugar, salt, and jam until light and fluffy.

Gently stir in the flour one small tablespoon at a time, taking care not to overwork the mixture.

After the dough has formed, cover it with clingfilm and pop it in the fridge for two hours or until it has cooled.

Lightly knead the flour on your work surface until a loose dough forms.

Roll out the dough to a thickness of about 0.5 cm.

Cut out using a cutter then transfer to a baking tray that has been lightly greased. Bake in the oven for 25 minutes or until crisp and pale brown.

Place the biscuits on a wire rack to cool.

In the meantime, while your biscuits are cooling combine the jam, champagne, and icing sugar in a small bowl and stir to combine them into a firm paste. If more water or champagne is needed to loosen add some more. Dip each biscuit in the icing until half covered.

Pop them back on the wire rack to dry and then serve with the remaining champagne!

What is your favourite type of biscuit?


  1. These biscuits look stunning and they must be delicious too.

  2. Kim, I love a shortbread biscuit, and yours look beautiful. I don't often eat icing, but maybe a half-iced ... love the hint of strawberry!