Muscovado Shortbread Biscuit

Muscovado Shortbread Biscuit

4 from 6 votes
Course Dessert
Cuisine english, Irish
Servings 6


  • 100 g butter softened
  • 75 g muscovado sugar plus extra to sprinkle
  • 1 tsp vanilla extract
  • 1 tsp orange zest
  • 200 g plain flour


  • Preheat the oven to 180˚C. Line a 20cm cake tin with parchment paper.
  • In a bowl, beat the butter and muscovado sugar together until smooth. Add the orange zest, vanilla extract.
  • Stir in the flour and combine to a smooth paste. Gently push the dough in the cake tin until the paste is 2 cm thick.
  • Score where you will want to cut the biscuit once baked.
  • Sprinkle with caster sugar and extra thyme if desired and chill in the fridge for 10 minutes if desired.
  • Bake in the oven for 15-20 minutes, or until pale golden-brown.
  • Remove from the oven and set aside to cool on a wire rack.
Keyword afternoon tea, biscuit, Dessert, Kevin Dundon

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