I’m going through a real cookie phase at the moment, so much so I’m making single serve biscuits to satisfy my cravings! Sometimes I simply want a cheeky homemade treat without the temptation of dozens more. In fact, if the oven is already on for something else, it seems rude not to pop one in alongside! Based on my shortbread biscuit recipe, this tender, buttery, single-serve treat literally melts in the mouth, takes less than 5 minutes to make, you then just pop it in the oven, rest it for 10 minutes and voila! Make a cup of tea, put your feet up, relax and enjoy it.

Many cookie recipes contain eggs, which makes them difficult to scale down. This recipe however, is naturally egg free and therefore very easy to change. Equally, if you need more than one, this recipe can easily be scaled up. I normally make a single cookie when I am using the oven anyway and can pop it in alongside whatever else is cooking. I have therefore given instructions on how to cook these wonderful biscuits in a range of different temperatures. If you have an air fryer, it is perfect for cooking these single serve cookies, at a moment’s notice!

Can I add other ingredients to this cookie?

Yes! You can use this recipe as a base and make a number of changes/add-ins to suit your craving. You can add oats, coconut, chocolate and nuts or seeds, for example. Further details are all given below.

How to make Single Serve Buttery Shortbread Biscuit

Collect all the ingredients together:

Basic ingredients –

unsalted butter, at room temperature and very soft
caster sugar
plain/all-purpose flour
fine salt

Optional changes –

reduce the flour and add:
- Almond shortbread – ground almonds, OR
- Oat shortbread – porridge/rolled oats, OR
- Coconut shortbread – desiccated coconut, OR
- Oat and Coconut shortbread – porridge/rolled oats and desiccated coconut, OR
- Almond shortbread with chopped almonds – ground and chopped almonds

Optional add-ins –

chopped white, milk or dark chocolate
chopped nuts such as pecan nuts, hazelnuts, almonds, pistachios
seeds such as poppy, pumpkin, sesame

How to make these fabulous buttery biscuits:

Weigh the caster sugar and butter into a mixing bowl and beat/mash until combined and nice and soft.
Work in the flour, salt (and ground almonds/oats/coconut, if using) and then mix in any add-ins, such as chopped chocolate and/or nuts.
Form into a flat disk roughly 1 cm thick. Without add-ins they will measure 5 – 5½ cms in diameter and, with the add-ins, roughly 6 – 6½ cms in diameter.
Bake in a preheated oven until cooked. It is cooked when it is very lightly browned. Take out of the oven and leave on the tin for ten minutes. Enjoy!
Average cooking times:
- 160°C/325°F/Gas 3 (fan 140°C): 25 – 30 minutes
- 180°C/350°F/Gas 4 (fan 160°C): 15 – 20 minutes
- 200°C/400°F/Gas 5 (fan 180°C): 12 – 15 minutes
- 220°C/425°F/Gas 6 (fan 200°C): 8 – 10 minutes
Alternatively, place the uncooked biscuit on some baking parchment and place inside an air fryer. Turn the heat to 160°C and cook for 12 minutes.

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.