Shortbread Towers

If you are a shortbread fan, you can’t get easier than this foolproof shortbread recipe that is quick to make and easy to roll (making it an ideal one to do with the kids). These shortbread towers make a great dessert. You can also make mini versions for the little people in your life. Stick to one type of berry or mix them up and let everyone create their own. The key to this recipe is keeping the ingredients and dough as cool as possible to make sure the biscuits hold their shape. You can use fresh cream or greek yoghurt for the filling, so just work with what you’ve got!

Shortbread Towers


150g plain flour
50g granulated or caster sugar
115g butter (diced)
1 egg yolk

Fresh berries (Raspberries, strawberries or Blueberries)

Fresh cream (or greek yoghurt works either)


  1. Preheat oven to 180°C and have two baking trays ready, brush with oil or grease with butter or line with parchment.
  2. Put flour, sugar, butter into a food processor and mix until it looks like breadcrumbs. Add egg yolk and form into a dough ball.
  3. Wrap in cling film and put in the fridge for 1 hour (or alternatively freezer for 10 minutes).
  4. Knead the dough and roll out to 1cm thick. Cut out shapes using a cutter of your choice.
    Place on the baking tray and return to the fridge for 10 minutes
  5. Cook for 9-12 minutes or until golden brown.


Spoon fresh cream or greek yoghurt onto each biscuit and top with berries of your choice before topping with a second biscuit. Sprinkle with icing sugar and serve!

Assemble towers just before serving as the cream/yoghurt will make the biscuits soggy if left for too long.

Strawberry fan? Try out my Strawberry Banana Bread.


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