Go Back

Fennel Seed Shortbread Cookies

These Scottish biscuits are crunchy, flakey, melt in the mouth with a mild fennel seed flavour. Using only 4 ingredients, fill your house with the wonderful aroma of CHRISTMAS just in time for the holidays.
Prep Time10 mins
Cook Time25 mins
Refrigerate30 mins
Course: Biscuits, cookies, Dessert
Cuisine: Scottish
Keyword: Scottish shortbread, Shortbread
Servings: 30 shortbreads
Author: Arpita@Gastronomic Bong


  • Large bowl
  • Electric Hand whisk
  • large baking tin
  • cutters


  • 300 grams All purpose flour / Maida
  • 210 Unsalted butter (softened at room temperature)
  • 100 grams Golden caster sugar/ white caster sugar
  • 1 1/2 tbsp Fennel seeds
  • 1/2 tsp Salt


  • Dry roast the fennel seeds until fragrant and take it off the heat.
  • Whisk the all purpose flour and ssalt together in a bowl and keep it aside.
  • In a large mixing bowl, put the butter and sugar and cream together, using an electric hand mixer.
  • Now add the flour and the roasted fennel seeds into the bowl, mix together until just combined
  • Now tip the mixture out onto a lightly floured surface and knead lightly to a soft dough.
  • Now wrap the dough in a cling film and place the dough in the fridge and chill for at least 30 minutes.
  • Meanwhile preheat the oven to 150 degree Celsius/ 300 degrees Fahrenheit.
  • After 30 minutes, take out the dough from the fridge and roll out the dough on a smooth surface to a thickness of 1 cm.
  • Now cut into your desired shape and place on a baking tray.
  • Bake for 20-25 minutes or until golden-brown at the edges. Set aside to cool on the baking tray.
  • You can enjoy this shortbread cookies as it is or make it more interesting by dipping it in chocolate.