Shortbread Crumble

I love shortbread biscuits, it is one of my favourite things to eat. Recently I was inspired by Gelato Messina’s Twixed gelato to make shortbread crumble so I can add it to ice cream.

Shortbread Crumble Recipe

Adapated from recipe found on

200g salted butter, at room temperature

1/2 cup of caster sugar

1 teaspoon of vanilla extract

2 1/2 cups of plain flour

1 teaspoon of baking powder


Preheat oven to 150 degrees Celsius and line two tins with baking paper.

Mix the together the butter, sugar and vanilla until pale and fluffy. Stir in the plain flour and baking powder to form a soft, crumbly dough. Press half of the mixture each in the two tins. (not too thick)

Bake until it is golden brown.

Use a wooden spoon to crush the biscuit base into a crumble. I prefer mine to be slightly chunky.

Sprinkle onto your ice cream and add caramel or chocolate sauce.

The Shortbread Crumble tasted divine and I actually got a tad carried away and may have eaten more than half the crumble before taking the photo. (opps)



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