These Sprinkle Shortbread Biscuits are a fun twist on a classic homemade shortbread recipe. Buttery, delicate and finished with colourful sprinkles, they're the kind of biscuits that bring a smile before you've even taken the first bite.

Made with simple pantry staples, this easy biscuit recipe comes together quickly with no chilling, no complicated steps and no fancy equipment required. They're perfect for baking with the kids, filling the biscuit tin or whipping up when you feel like a little homemade treat.

With their melt-in-your-mouth texture and cheerful pops of colour, these biscuits are just as lovely for birthday parties and celebrations as they are for afternoon tea at home. If you enjoy simple homemade baking like this, you might also love my Freckle Shortbread Biscuits or One Bowl Chocolate Cupcakes for another easy family favourite.

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Why You'll Love This Recipe

No chilling required.
Made with simple pantry staples.
Perfect for baking with the kids during the school holidays.
Great for lunchboxes, parties and homemade gifts.
Easy enough for beginner bakers.

Top Tips

Don't overmix the dough once the flour has been added.
If the dough feels soft on a warm day, refrigerate it for 10–15 minutes before rolling.
Gently press the sprinkles onto the tops so they stay in place while baking.
Remove the biscuits while they're still pale for the most tender shortbread texture.
Allow them to cool on the tray for 5 minutes before transferring to a wire rack.

Serving Suggestions

These Sprinkle Shortbread Biscuits are perfect served with a glass of milk, a hot chocolate or an afternoon cup of tea. They also make a lovely addition to birthday party platters, homemade cookie boxes or school holiday baking days.

Storage

Store the cooled biscuits in the fridge or an airtight container at room temperature for up to one week.

They can also be frozen for up to 3 months. Thaw at room temperature before serving.

Variations

Use Christmas sprinkles for festive baking.
Swap to pastel sprinkles for Easter.
Add a little lemon or orange zest to the dough for a citrus twist.
Dip half of each biscuit in melted white or milk chocolate once cooled.

Frequently Asked Questions

Can I make the dough ahead of time?

Yes. Wrap the dough well and refrigerate for up to 2 days before baking. Remove from the fridge at least 30 minutes prior to rolling.

Can I freeze the dough?

Absolutely. Freeze the dough for up to 3 months, then thaw overnight in the refrigerator before rolling and baking.

Why is rice flour used?

Rice flour helps create the delicate, crumbly texture that gives classic shortbread its signature melt-in-your-mouth finish.

What can I use instead of rice flour?
You can substitute rice flour with the same amount of cornflour or custard powder. The biscuits will still be delicious, although the texture may be slightly different.

Can children help make these?

Definitely! This is one of the easiest biscuits for little helpers. Kids will especially love rolling the dough and decorating each biscuit with colourful sprinkles.

shortbread, cookies, biscuits, afternoon tea, morning tea, tea party, party food, lunchbox, kids,

snack

Australian

Yield: 30

Author: Ange Zahn