Basic Shortbread with Variations
Discover the ultimate guide to perfect homemade treats with this "Basic Shortbread with Variations" recipe! This buttery, melt-in-your-mouth shortbread starts with four simple ingredients—softened unsalted butter, granulated sugar, all-purpose flour, and a pinch of salt. Perfected in just 15 minutes of prep and baked to golden perfection, it’s an effortless classic that never disappoints. What sets this recipe apart is its versatility: transform your shortbread into zesty Lemon Zest Shortbread, indulgent Chocolate Chip Shortbread, aromatic Herbed Shortbread, or nutty Almond Shortbread with easy-to-follow variations. Whether you’re preparing holiday cookies, a tea-time snack, or an elegant dessert, these customizable shortbread options will elevate any occasion. Easy to make, wonderfully customizable, and perfect for gifting, this recipe is a must-try for both beginner and seasoned bakers alike.
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Recipe Information
Ingredients
- 227 grams unsalted butter, softened
- 100 grams granulated sugar
- 300 grams all-purpose flour
- 0.5 teaspoons salt
Instructions
Preheat your oven to 160°C (325°F) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer on medium speed until the mixture is light and fluffy, about 2 minutes.
Add the salt and gradually mix in the all-purpose flour, 1/3 at a time, until the dough starts to come together. Be careful not to overmix; the dough should be crumbly but hold together when pressed.
Turn the dough out onto a lightly floured surface and gently press it together. Roll it out to about 1.5 cm (1/2 inch) thickness.
Cut the dough into your desired shapes using a cookie cutter or knife, then transfer the shapes to the prepared baking sheet, leaving 1 cm (1/2 inch) of space between each piece.
Use a fork to gently prick the surface of each piece for decoration and to help release steam during baking.
Bake the shortbread in the preheated oven for 20-25 minutes, or until the edges are lightly golden. Rotate the baking sheet halfway through for even baking.
Remove from the oven and let the shortbread cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
3104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.1 g | 240% | |
| Saturated Fat | 117.0 g | 585% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 1217 mg | 53% | |
| Total Carbohydrate | 329.1 g | 120% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 100.8 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 370 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
