If you love buttery biscuits, you can’t go past this classic Scottish treat. Pair your cup of tea with a rich, buttery square of traditional shortbread or try one of our inspired versions, rippled with chocolate or butterscotch or sandwiched with custard, jam or cream.

Lime and blackberry jam shortbreads

Jo Barrett's jammy citrus shortbreads are best served with a hot cuppa.

Custard kisses

This recipe makes 12 perfect custard kisses!

Traditional shortbread

Take it back to the biscuit basics with this crumbly and sweet treat.

These rhubarb jam thumbprint cookies are little bites of pure joy

Rhubarb jam thumbprints

Don't let the kids have all the fun these school holidays. Use our recipe for rhubarb jam or play around with the conserves in the cupboard.

White chocolate and salted pecan shortbread

This shortbread will keep for up to two weeks in an airtight container.

Burnt honey and vanilla shortbread

Let the smell of shortbread in the oven prepare the house for the festive season.

Butterscotch and white chocolate shortbread

What says Christmas more than butterscotch shortbread?

Fedtebrød (Danish coconut shortbread biscuits)

“There seems to be two different camps on whether the icing is made with rum or lemon juice. We’ve chosen rum here, but substitute for lemon juice if desired.”

Salted butter and chocolate chunk shortbread

Less chocolate chip cookie, more brown sugar shortbread with chocolate chunks – they just might be the cookie you've been looking for, says Alison Roman. This recipe is an extract from DINING IN by Alison Roman. Copyright © 2017.

Fig and date shortbread slice

The most perfectly short shortbread encases a chai-spiced fig and date filling in this nostalgia-tinged tea treat.

Chocolate shortbread with lavender and thyme

Transform your traditional recipe with this chocolate shortbread with lavender and thyme. It's laced with cocoa and glazed with lavender and thyme icing.

Pistachio and pink peppercorn shortbread recipe

Pistachio and pink peppercorn shortbread

An easy cookie recipe by food editor Charlotte Binns-Mcdonald to make with kids.

Savoury shortbread

Serve these bites with a cheese platter or top with smoked salmon and serve as a canapé.

Fig and olive shortbreads (frollini al fichi e olive)

Credit: Louise Hagger

"Olives are fruits, so why not treat them as such? A good salt-cured ripe black olive that’s been stored in oil has the texture of a plump raisin, and a similar concentrated flavour. I wonder what the reaction in Sicily will be to olives in a cookie? Nevertheless, it makes complete sense to me; and it will to you too, once you taste these." – Victoria Granof. Recipe note: You'll need to start this recipe at least 4-5 hours ahead. This recipe is an edited extract from Sicily, My Sweet by Victoria Granof, published by Hardie Grant Books, AUD$49.99.