Shortbread cookies are a simple yet exquisite treat, celebrated for their crumbly texture and rich, buttery flavor. With just a handful of ingredients, these cookies embody the essence of comfort and indulgence. Whether enjoyed with a cup of tea, as a festive holiday treat, or simply as a sweet ending to any meal, shortbread cookies are a versatile and universally loved confection.
Why You Will Love This Recipe
This recipe for shortbread cookies is a delightful journey into the heart of classic baking. What sets it apart is its simplicity and the pure, unadulterated flavor of butter that shines through. You’ll love how effortlessly these cookies come together, requiring minimal ingredients and equipment. The resulting shortbread is perfectly crumbly, melt-in-your-mouth tender, and utterly addictive. This recipe offers a blank canvas for customization – add a touch of vanilla, citrus zest, or chocolate chips to create your signature shortbread. Moreover, the recipe is incredibly forgiving, making it perfect for both novice and experienced bakers.
Ingredients:
- 250g / 8 oz salted butter, softened (2 x US sticks, 1 cup) (or unsalted + ¼ tsp salt)
- ¾ cup (90g) icing sugar (powdered sugar)
- 2 cups (300g) plain / all-purpose flour
Preparation:
Step 1: Preheat your oven to 160°C/325°F (standard) or 150°C/300°F (fan-forced/convection). This ensures that the oven is evenly heated before baking, leading to consistent results.
Step 2: Prepare your baking pan by buttering it generously and lining it with baking paper, allowing for overhang. This step is crucial to prevent the cookies from sticking to the pan and to make removal effortless once they’re baked.
Step 3: In a mixing bowl, beat the softened butter until it’s smooth and creamy. Use a hand mixer or stand mixer for best results. If your butter isn’t soft enough, microwave it in short intervals until it reaches the desired consistency, being cautious not to melt it.
Step 4: Add the icing sugar to the butter and continue beating until the mixture is light and fluffy. Icing sugar, also known as powdered sugar, is essential for achieving the delicate texture characteristic of shortbread.
Step 5: Gradually add half of the flour to the butter-sugar mixture, beating until just combined. The mixture will resemble wet sand at this stage, which is perfectly normal.
Step 6: Add the remaining flour and beat until the dough comes together. Avoid overmixing, as this can result in tough cookies. If the dough is too dry, add a teaspoon of water or milk at a time until it forms a cohesive ball.
Step 7: Use your hands to gently knead the dough into a smooth ball. If necessary, knead it lightly to ensure all the ingredients are evenly distributed.
Step 8: Roughly press the dough into a rectangular shape and transfer it to the prepared baking pan. Press the dough evenly into the pan, ensuring a uniform thickness.
Step 9: For a smooth surface, use a small rolling pin or a glass to roll over the top of the dough. Avoid pressing down too hard, as this can make the cookies firmer.
Step 10: Bake the shortbread for 20 minutes, or until the edges are very lightly golden and the surface is still pale gold. This indicates that the cookies are cooked through without being overly browned.
Step 11: Remove the pan from the oven and, while the shortbread is still warm, cut it into the desired shape. I prefer to cut it into 8 x 3 bars, resembling Walker’s shortbread biscuits. Use a sharp knife or a pizza cutter for clean, precise cuts.
Step 12: Optionally, prick the surface of the shortbread all over with a fork. This helps to prevent the cookies from puffing up during the second bake and adds a decorative touch.
Step 13: Return the shortbread to the oven for an additional 8 minutes, or until the surface is lightly golden but not browned.
Step 14: Turn off the oven, crack it open ajar, and allow the shortbread to cool for at least 1 hour in the oven. This slow cooling process helps to set the cookies and prevent them from becoming brittle.
Step 15: Remove the shortbread from the oven and use the baking paper overhang to lift the biscuits from the pan. Transfer them to a wire rack to cool completely.
Step 16: Once cooled, serve the shortbread with a cup of tea or coffee and enjoy!
COOKING Rating:
Easy
Serving Suggestions:
- Serve with a cup of hot tea or coffee for a classic pairing.
- Enjoy as a simple dessert after a meal.
- Crumble over ice cream or yogurt for added texture and flavor.
- Pair with fresh berries or fruit compote for a more elegant dessert.
- Package as a homemade gift for friends and family.
Tips:
- Use high-quality butter for the best flavor.
- Ensure the butter is softened but not melted for easy mixing.
- Avoid overmixing the dough to prevent tough cookies.
- Cut the shortbread while it’s still warm for clean, precise cuts.
- Allow the shortbread to cool completely before serving for optimal texture.
- Store the cookies in an airtight container at room temperature for up to a week.
Prep Time:
15 minutes
Cook Time:
28 minutes
Total Time:
43 minutes
Nutritional Information:
(per serving, approximate)
Calories: 200
Protein: 2g
Sodium: 100mg
Conclusion
Shortbread cookies are a testament to the fact that simple ingredients, when combined with care and attention, can create something truly extraordinary. This recipe provides a foundation for countless variations, allowing you to tailor the flavor and texture to your personal preferences. From adding a touch of vanilla extract to incorporating chocolate chips or citrus zest, the possibilities are endless. So, gather your ingredients, preheat your oven, and embark on a baking adventure that will fill your kitchen with the irresistible aroma of homemade shortbread.
Questions and Answers:
Question 1: Can I use unsalted butter instead of salted butter?
Answer: Absolutely! If you prefer to use unsalted butter, simply add ¼ teaspoon of salt to the recipe along with the flour. This will help to balance the sweetness and enhance the overall flavor of the shortbread.
Question 2: Can I make this recipe ahead of time?
Answer: Yes, you can! The dough can be prepared ahead of time, wrapped tightly in plastic wrap, and stored in the refrigerator for up to 3 days. When you’re ready to bake, simply remove the dough from the refrigerator and allow it to soften slightly before pressing it into the pan and baking as directed. Alternatively, the baked shortbread cookies can be stored in an airtight container at room temperature for up to a week.
Question 3: Can I add any flavorings to the shortbread?
Answer: Of course! Shortbread cookies are a blank canvas for flavor experimentation. Consider adding a teaspoon of vanilla extract, the zest of a lemon or orange, or a handful of chocolate chips to the dough. You can also incorporate spices such as cinnamon, nutmeg, or cardamom for a warm and comforting flavor.
Question 4: Why is it important to cool the shortbread in the oven after baking?
Answer: Cooling the shortbread in the oven after baking is a crucial step in the recipe. This slow cooling process helps to set the cookies and prevent them from becoming brittle. It also allows the flavors to meld and develop, resulting in a more flavorful and tender shortbread.
Question 5: Can I freeze shortbread cookies?
Answer: Yes, you can freeze both the unbaked dough and the baked cookies. To freeze the dough, wrap it tightly in plastic wrap and store it in the freezer for up to 3 months. When you’re ready to bake, thaw the dough in the refrigerator overnight before pressing it into the pan and baking as directed. To freeze the baked cookies, arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer the frozen cookies to an airtight container and store them in the freezer for up to 2 months. Thaw the cookies at room temperature before serving.
