• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
    • Breads and Muffins
    • Dessert
      • Bars and Slices
      • Biscuits and Cookies
      • Cakes and Cupcakes
      • Puddings
    • Pies and Tarts
    • Savoury
    • South African Recipes
  • About
  • Products
  • Contact

Salty Ginger

menu icon
go to homepage
  • HOME
  • RECIPES
  • ABOUT
  • PRODUCTS
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • Substack
    • Threads
  • search icon
    Homepage link
    • HOME
    • RECIPES
    • ABOUT
    • PRODUCTS
    • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • Substack
    • Threads
  • ×
    • Honey mustard chicken with thyme on top
      Honey Mustard Chicken Bake
    • Caramelised Onion and Chilli pasta with lemon and parsley
      Caramelised Onion and Chilli Pasta
    • Cooked chicken with vegetables in a bowl with creamy sauce on top
      Creamy Garlic and Paprika Chicken
    • Tuscan-Chicken-Thighs-recipe-feature-image
      Tuscan Chicken Thighs
    • Oatmeal chocolate chip cookie broken in half.
      Chocolate Chip Oatmeal Cookies
    • Oatmeal cookies with raisins on a baking tray.
      Oatmeal Raisin Cookies
    • Sliced banana date loaf on a wooden plate.
      Banana Date Loaf
    • White chocolate and lemon cookies on a baking tray.
      Lemon and White Chocolate Cookies
    • Cheesecake with a biscuit base.
      Biscuit Base
    • Blueberry cinnamon rolls with blueberry frosting in a baking dish.
      Homemade Blueberry Cinnamon Rolls
    • Lemon poppy sedd scones on a wooden board.
      Lemon Poppy Seed Scones
    • Slice of cheesecake next to the full cheesecake on a serving board.
      The Perfect New York Cheesecake
    Home | Recipes | Biscuits and Cookies

    Published: May 27, 2021 · Updated: Apr 3, 2022 by Angie Dixon ·

    Whipped Shortbread (EET-SUM-MOR)

    jump to recipe Pin
    Stacked of Eet-Som-Mor Whipped Shortbread biscuits.

    These whipped shortbread biscuits are rich, crisp, melt-in-the-mouth. Reminiscent of the Baker's Eet-Sum-Mor biscuits. And they only need pantry ingredients!

    Stack of Eet-Som-Mor Whipped Shortbread biscuits

    Eet-Sum-Mor's are some of my favourite store-bought biscuits of all time. There is something truly moreish about them. And probably the first biscuits I go for in Baker's variety pack (followed by the Jolly Jammers or Strawberry Swirls).

    This popular biscuit has a fine crumb, with just the right amount of crispiness. After looking at the ingredients - it became clear to me that this might be a whipped version of shortbread.

    A little shortbread history

    There is something magical about the simplicity, ease and rich buttery flavour that shortbread has to offer. Shortbread originated in Scotland - with traditional recipes calling for one part white sugar, two parts butter and 3 parts oat or wheat flour.

    Whipped shortbread is usually made using icing sugar instead of granulated or caster sugar, taking advantage of the added starches in the flour to lighten the flour. And I tried this method, but I don't really like the flavour that icing sugar only gives the cookies.

    Ingredients for Whipped Shortbread

    Butter is a key flavour in these biscuits. If using salted butter, simply leave out the additional salt, if using unsalted butter, additional salt is a must!

    Flour - plain, standard grade or all-purpose flour is what this recipe calls for.

    Icing Sugar or Powdered Sugar adds sweetness with the added starches give the biscuit a tender snap. Using icing sugar plays a similar role as when using cornstarch (maizena) in the biscuits.

    Caster sugar can be substituted with white granulated sugar. Plain white or caster sugar gives a crispness to this biscuit that is otherwise completely lost with just using icing sugar.

    Salt - add if using unsalted butter. The salt brings out the flavour of the butter and flour.

    Making the EET-SUM-MOR Biscuits

    Making the biscuits begins with room temperature butter that is soft enough to beat and whip. The butter and sugars are then whipped together until light and fluffy.

    The flour is then added to the butter and mixed in using a spatula or wooden spoon until all the flour is coated. The biscuit dough is then kneaded together 3 to 5 times until it turns into a nice cohesive ball.

    Place the biscuit dough on a piece of parchment or baking paper or floured surface and roll the dough out to 0.5 to 1cm in thickness. To mimic the shape of the EET-SUM-MOR's cut the biscuits into 4cm x 4cm squares.

    TOP TIP - if the dough of your shortbread feels too crumbly, work it a bit more with the spatula.

    The temperatures stated are for conventional ovens. For convection, fan-forced, fan-assisted, or air-fryers, the temperature must be reduced by 20°C/25°F.

    For baking, make sure the oven is fully preheated, and that the rack is in the middle of the oven. Open the oven as little as possible. For best baking results use an oven thermometer.

    Remember that all ovens work slightly differently and bake times may need to be adjusted for your specific oven.

    Resting the biscuits in the fridge

    Resting these biscuits in the fridge allows the cookies to fully hydrate, the butter to set, the flavours to develop and will stop the cookies from spreading in the oven when baking.

    These biscuits should rest for at least 30 minutes, or the dough can be made in advance and kept in the fridge for up to a week. If you really want to make shortbread ahead of time - the dough can be frozen for up to a month. Simply defrost in the fridge overnight before baking.

    Baking the shortbread biscuits

    Place the biscuits on a piece of parchment paper or on a silicone baking sheet and bake at 170°C and 10-15 minutes. The shortbread cookies are done when they are a light golden brown.

    The shortbread cookies will be soft when they are first taken out of the oven and will need to cool for a few minutes on the cookie sheet before transferring to a wire cooling rack.

    Eet Sum Mor - Whipped Shortbread biscuits on a cooling rack viewed from above

    Fun EET-SUM-MOR Variations

    If you want to add some variety to your shortbread cookies - toss in a handful of chocolate chips, a quarter cup of sprinkles, or even some chopped nuts!

    Recipe Card

    Stack of Eet-Som-Mor Whipped Shortbread biscuits.

    Whipped Shortbread (Eet-Sum-Mor)

    Angie Dixon
    These whipped shortbread biscuits are rich, crisp, melt-in-the-mouth. Reminiscent of the Baker's Eet-Sum-Mor biscuits. And they only need pantry ingredients!
    4.5 from 4 votes
    Print Recipe Pin Recipe Email Recipe Save Recipe Saved!
    Prep time.Prep Time 10 minutes mins
    Cook time.Cook Time 15 minutes mins
    Additional Time 30 minutes mins
    Total time.Total Time 55 minutes mins
    CourseCourse Dessert, Snack
    CuisineCuisine South African
    Servings 40 biscuits

    Ingredients
     
     

    • 180 grams butter
    • 50 grams icing sugar (powdered/confectioner's)
    • 100 grams white granulated sugar (caster/granulated)
    • 250 grams plain flour (standard-grade/all-purpose)
    • ½ teaspoon table salt (if using unsalted butter)
    Prevent your screen from going dark

    Instructions

    • Allow the butter to come to room temperature, it needs to be soft enough to whip.
    • Beat the butter, caster sugar, icing sugar together using a stand mixer, electric handheld mixer or whisk until the butter is light, fluffy and aerated.
      180 grams butter, 50 grams icing sugar, 100 grams white granulated sugar
    • Add in the flour and salt, mixing with a spatula or wooden spoon until a soft pliable dough forms. Knead the dough 3-5 times bringing the dough together into a ball.
      250 grams plain flour, ½ teaspoon table salt
    • Place the dough on a piece of parchment or baking paper, and pat it into a square. Using a floured rolling pin, roll out the dough until between 0.5 and 1cm in thickness. Cut the dough into 4cmx4cm squares on the parchment paper. Place the biscuits in the fridge for at least 30 minutes before baking.
    • Preheat the oven to 170°C/340F and bake the biscuits for 10-15 minutes, until the biscuits are a nice golden brown. Remove from oven and cool on a wire rack.
    • Biscuits can be stored in an airtight container at room temperature for about 2 weeks.

    Notes

    This recipe makes between 40 and 50 biscuits, depending on how thick you have rolled out the dough.
    Make-ahead instructions: This biscuit batter can be made ahead of time, rolled out, cut and stored in the fridge for 2 to 3 days before baking. Take the biscuits out of the fridge while the oven is preheating before baking.
    For fan-forced or fan-assisted ovens decrease the temperature by 20°C/25F.

    Nutrition

    Serving: 1biscuit | Calories: 74kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Sodium: 58mg

    Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly. All temperatures stated are conventional, unless otherwise stated. Recipes tested in grams and at sea level.

    Tried this recipe?Let us know how it was!
    « Mini Blueberry Cheesecakes
    Cheese and Jalapeño Polenta Bread (Cornbread) »

    Reader Interactions

    Comments

    No Comments

    Leave a question, comment, or review :) Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Stacked of Eet-Som-Mor Whipped Shortbread biscuits.

    Welcome to Salty Ginger

    Hi, I’m Angie Dixon, the cook, photographer, and creator behind Salty Ginger! Here, you will find easy-to-follow recipes for the home cook and baker!

    More about me →

    Let's Keep in Touch!

    Popular Recipes


    These are the most popular recipes on Salty Ginger right now!

    • Condensed milk cookies on a baking sheet.
      Condensed Milk Biscuits (Cookies)
    • Peppermint crisp tart in a serving dish, with a serving spoon, sprinkled with pieces of peppermint crisp.
      Peppermint Crisp Tart
    • Slice of milk tart on a plate with a piece on a fork.
      No-Bake Milk Tart
    • Buttermilk rusks on a plate.
      Buttermilk Rusks (Karringmelk Beskuit)

    Father's Day Recipes


    Are you looking to spoil your dad this coming Father's Day? Here are a few recipes to make him feel special!

    • Biscoff brownie propped on another brownie to show fudgy center.
      Easy Swirled Biscoff Brownies
    • Sliced Biscoff blondie showing the swirl of Biscoff spread through the blondie.
      Biscoff Blondies
    • Sliced tomato puff pastry tart showing cheese, tomatoes and red onion.
      Tomato Puff Pastry Tart
    • Three lemon bars stacked on each other with a dusting of icing sugar.
      Easy Lemon Slice

    Let's Get Social


    Footer

    Stacked of Eet-Som-Mor Whipped Shortbread biscuits.

    ↑ back to top

    About

    Contact

    Products I Use

    Recipes

    Subscribe

    • https://www.facebook.com/marylousaltyginger
    • https://www.instagram.com/marylou_saltyginger/
    • Threads
    • https://www.pinterest.nz/marylou_saltyginger/_created/

    Privacy Policy

    Terms of Use

    Photo and Recipe Policy

    COPYRIGHT © 2024 SALTY GINGER | ALL RIGHTS RESERVED

    3.4K shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required