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Nigerian Shortbread Biscuits

Also known as Nigerian Shortbread Biscuits (Butter Cookies)

Nigerian Butter Biscuits are a popular homemade baked treat and commercial product — a crisp, very buttery, slightly sweet biscuit with a melt-in-the-mouth texture that comes from the high butter content and minimal flour working. Nigerian home bakers have embraced shortbread as one of the most reliably successful home baking recipes, and the characteristic golden, slightly crumbly Nigerian butter biscuit appears at Christmas celebrations, tea times and as a home-based busine

Nigerian Shortbread Biscuits, Nigerian cooking

Ingredients

  • 2 big sticks of butter, softened
  • 1 big cup of icing sugar, sifted
  • 3 big cups of plain flour
  • 1 teaspoon of ground nutmeg
  • Half a teaspoon of vanilla extract
  • A pinch of salt

Method

  1. 01

    Creaming the Butter. Beat the softened butter until very pale and fluffy — at least 3 to 4 minutes of vigorous beating. The paler and fluffier the butter, the more tender the finished biscuit.

  2. 02

    Adding Sugar and Flavourings. Sift in the icing sugar. Beat well until completely combined. Add vanilla extract and nutmeg. Beat briefly.

  3. 03

    Adding the Flour. Sift in the flour and salt. Fold in very gently with a spoon until just combined — stop as soon as the flour is incorporated. Do not overwork or the biscuits will be tough rather than tender and crumbly.

  4. 04

    Chilling the Dough. Wrap the dough in cling film and refrigerate for 30 minutes — this is essential for shortbread. Cold dough is easier to handle and produces a better texture.

  5. 05

    Rolling and Cutting. Roll out the chilled dough on a lightly floured surface to the thickness of 2 coins. Cut into rounds, fingers or any desired shape using cutters.

  6. 06

    Baking. Place on a greased or parchment-lined baking tray. Bake in a moderate preheated oven for 12 to 15 minutes until very pale golden at the edges — do not brown Nigerian shortbread. It should remain very pale.

  7. 07

    Cooling. Allow to cool completely on the tray — shortbread firms up as it cools.

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