Shortbread Cookies
User Reviews
5
Shortbread Cookies
Description
Shortbread Cookies combine butter, finely powdered icing sugar, and flour to create a rich and crumbly biscuit dough. Beating the butter and sugar first achieves a smooth mixture, followed by folding in the flour until the texture resembles wet sand before kneading into a ball. The dough is pressed into a lined baking pan and optionally smoothed on top. Baking at a low temperature preserves the pale golden color and prevents over-browning, promoting a tender bite with firm edges. Cutting the cookies after baking helps maintain neat edges and allows pricking with a fork for classic presentation.
The shortbread’s delicate texture and mildly sweet flavor make it ideal for serving as a teatime biscuit or simple treat. Pairing with tea or coffee highlights its buttery richness.
Tips include using icing sugar rather than granulated sugar for smoother texture and taste, and optional use of rice flour for a marginally different texture. Butter can be creamed or rubbed in, with rubbing producing a slightly crumblier consistency. Pre-cutting shapes before baking requires adding extra flour to prevent spreading. Storage is recommended in an airtight container for up to three days or freezing up to two months.
Ingredients
- 250g / 8 oz butter salted, softened, 2 US sticks (1 cup) or unsalted + ¼ tsp salt
- 3/4 cup (90g) icing sugar Note 2, aka powdered sugar
- 2 cups (300g) all-purpose flour plain
Instructions
- Preheat oven to 160C/325F (standard) or 150C/300F (fan forced / convection).
- Butter and line a 31.5 x 23.5 cm / 9 x 13" pan with baking paper with overhang.
- Beat butter until smooth (or use very soft butter and a wooden spoon). Add icing sugar and beat until combined.
- Add half the flour and beat until mostly combined – it will resemble wet sand. Then beat in the remainder. Use your hands to bring it together into a smooth ball of dough – knead lightly if required.
- Roughly press down into a rectangle shape, then transfer into the pan. Press into the pan. Optional: Roll over the top using a small rolling pin or glass (that’s what I used) for a smooth surface. Don’t press down too hard – it makes the cookies firmer
- Bake for 20 minutes until edges are very light golden and most of the surface is still pale gold.
- Remove from the oven. Working quickly, cut into desired shape (I do 8 x 3 bars, like Walker’s shortbread biscuits) and prick all over with a fork (optional).
- Return to the oven for 8 minutes or until the surface is light golden – not browned. Turn the oven off, crack it open ajar, then leave to cool for at least 1 hour in the oven.
- Remove from the oven, use paper overhang to remove the biscuits from the pan. Cool fully on rack. Serve with tea!!
Notes
- Using icing sugar yields a smoother finish and less sweetness by volume than granulated sugar.
- Rice flour can replace a portion of the flour for slight textural changes, but is not necessary.
- Butter can be creamed with sugar or rubbed into flour; rubbing yields a crumblier texture but rougher surface.
- Pre-cut shapes before baking require extra flour and chilling to prevent spreading.
- Store shortbread in an airtight container for up to 3 days, or freeze for up to 2 months.
- Cutting cookies after baking helps maintain neat edges; pricking with a fork is optional for traditional appearance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Serving | 25g | |
| Calories | 135cal | 7% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 22mg | 7% |
| Sodium | 75mg | 3% |
| Potassium | 16mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 260IU | 5% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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