Cookies are small, thin, flat, and cake-like baked treats. The name cookie is derived from the Dutch word “Koekje”, meaning “small or little cake”. Cookies are also known as “Biscuits” in England & Australia, in Italy, they have many names including “Amaretti” & “Biscotti”, the Spanish call them “Galletas” and in Germany, they’re known as “Keks”.

Bakers in the past used to bake a small amount of cake batter to check the right oven temperature to bake and so in the process, cookies came into existence accidentally during this process of making “test cakes”. Cookies now are made from a variety of different cooking techniques and ingredients to produce cookies with a range of different textures, styles and shapes.

To learn more about the popular types of cookies and biscuits, you can go through the introductory lesson - Cookies And Biscuits… Bite-sized Delights!

Cookies & Biscuits Recipe of the Day - The Shortbread Cookies

Shortbread is of Scottish origin that came to be from 16th-century shortcakes. These cookies are traditionally prepared by using one part white sugar, two parts butter, and four parts flour by weight; however, some modern recipes contain the use of wheat flour for a more healthy option. Traditionally, shortbreads were served for special occasions such as Christmas, New years & Weddings but now are a world favourite and used for any occasion.

This Dish

The delightfully light buttery flavoured shortbread cookies are sweetened with sugar-crystals on the surface and then baked to a crisp light-gold colour.

Recipe Card

Ingredients Quantity
All-purpose flour, sifted 100 gm
Corn flour 90 gm
Salt 1 gm
Butter 125 gm
Icing sugar, sifted 50 gm
Lemon zest 3 gm
Vanilla essence 1 tsp


Method of Preparation: 

  1. Preheat oven to 160˚C with a wire rack in the middle of the
  2. In a large mixing bowl sift the flour with the salt & cornflour until combined, set
  3. In another large mixing bowl using a handheld electric mixer, beat the butter until smooth and creamy (about a minute).
  4. Add the sifted icing sugar to the creamed butter mixture and beat with the handheld electric mixer until smooth (about 2 minutes). Beat in the vanilla extract and lemon
  5. Gently stir in the flour with a rubber spatula just until a soft dough is
  6. Flatten the dough into a disc shape, wrap in plastic wrap, and chill the dough for at least 10
  7. Line two baking sheets/trays with baking
  8. On a lightly floured surface roll out the dough to 5 mm thickness.
  9. Dock the dough with a fork and cut into desired shapes using a lightly floured cookie
  10. Place the cut shapes on the prepared baking sheets/trays and place in the fridge for about 15 minutes. (This will firm up the dough so the cookies will maintain their shape when )
  11. Bake for at 160˚C for 10 - 12 minutes, or until cookies are very lightly browned. Cool on a wire
  12. Serve plain or with strawberry or raspberry jam in a