These Freckle Shortbread Biscuits are the ultimate easy baking recipe for busy home cooks who still want to bake something.

Made with simple pantry ingredients, these classic shortbread cookies are buttery, tender and melt-in-your-mouth delicious.

Topped with colourful Freckles chocolates, they’re the kind of nostalgic treat both kids and adults get excited about.

This quick and easy biscuit recipe comes together in under 30 minutes from start to finish, making it perfect for school holidays, lunchbox baking, party platters or a last-minute afternoon tea.

No fancy equipment, no chilling time and no complicated steps - just simple, reliable baking that always delivers.

These Freckle biscuits store well, freeze beautifully and make the sweetest homemade gift.

shortbread, cookies, biscuits, freckles, chocolate, kid approved, family, party food, afternoon tea, morning tea, snacks, lunchbox treats, after school treats

snacks

Australian

Yield: 30-32

Author: Ange Zahn

Freckles Shortbread Biscuits

Quick and easy Freckles Shortbread Biscuits made with simple pantry ingredients and ready in under 30 minutes. A fun, kid-friendly baking recipe perfect for lunchboxes, parties and afternoon tea.

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

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Ingredients

250g unsalted butter, softened
½ cup (80g) icing sugar mixture
1 tsp vanilla paste or vanilla extract
2 cups (300g) plain flour
⅓ cup (60g) rice flour
30–35 Freckles chocolates

Instructions

Preheat the oven to 160°C fan-forced. Line two large baking trays with baking paper.
In a large bowl, beat the butter, icing sugar and vanilla with electric beaters for 3–5 minutes, until pale, fluffy and creamy.
Sift over the plain flour and rice flour. Mix on low speed (or gently fold) until just combined into a soft dough. Do not overmix.
Roll heaped teaspoon-sized portions of dough into balls and place on prepared trays, leaving space between each.
Lightly press one Freckle chocolate onto the top of each biscuit.
Bake for 12–15 minutes, or until the edges are just lightly golden.
Allow biscuits to cool completely on the trays before transferring to a container.
Storage:
Store in an airtight container at room temperature for up to 1 week. Refrigerate for longer freshness or freeze for up to 2 months.

Notes

TOP TIPS:

Soft butter matters: Make sure your butter is fully softened for light, fluffy shortbread. Cold butter won’t cream properly.
Don’t overmix: Mix the flour in gently - overworking the dough will make the biscuits tough instead of tender.
Chill if needed: If your dough feels too soft on hot days, chill it for 10-15 minutes before rolling.
Even sizing: Use a teaspoon or small cookie scoop so all biscuits bake evenly.

Nutrition Facts

Calories

127

Fat

8 g

Sat. Fat

5 g

Carbs

13 g

Fiber

0 g

Net carbs

12 g

Sugar

5 g

Protein

1 g

Sodium

5 mg

Cholesterol

19 mg

The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.

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