Camilla’s Shortbreads

Camilla’s Shortbreads

Some years ago, one of the reasons I started my first blog was an afternoon adventure with my little niece.

She was 1 year old and together we planned to make shortbreads.

The joy and the astonishment in her face when the shortbreads went out the oven and we taste them is something I will never forget in my life.

So, this recipe has a special place in my heart.

Considering the present times and a friend who asked me for some activities with children during the stay at home, I thought to propose again these simple recipe could be a good idea.

It will become an afternoon adventure every time we want.

Please, stay home and be positive!! 😉

Camilla’s shortbreads


500g of flour

250g of butter

4 eggs

200g of vanilla dark brown sugar homemade





Cut the butter in small pieces et let it soften at room temperature.

Put the flour in a bowl, add the sugar and mix.

Make a hole in the middle of the flour, add the eggs and the soften butter.

Rapidly knead until having a smooth and uniform dough.

Wrap it in clingfilm and chill for almost an hour.

Take the dough and roll it out with a rolling pin.

To make it easier, it is possible to put the dough in the middle of two parchment papers and roll it out, as you can see on the photo; or you can cover the pastry board and the rolling pin with flour.

Pre-heat the oven at 180°C.

Take the pastry cutters and cut the dough.

Place the shortbreads in a baking sheet covered with parchment paper (you can use the one used for rolling out the dough) and bake them for 15 minutes or until golden.

Remove from the oven, let them cool and that’s it.

They are perfect for breakfast or for an afternoon snack.

Store in an airtight box.

Bon Appétit!!