Brown Sugar Shortbread
Elevate your cookie game with this irresistibly buttery Brown Sugar Shortbread recipe, a delightful twist on the classic treat! Made with just five simple ingredients—unsalted butter, rich brown sugar, all-purpose flour, cornstarch, and a touch of fine sea salt—this shortbread boasts a tender, melt-in-your-mouth texture and a subtle caramel-like sweetness. Perfectly golden and delicately scored with a fork for that signature look, this easy-to-make shortbread comes together in just 15 minutes of prep time. Bake it in a 9x9 inch pan and enjoy 24 delectable squares that pair beautifully with your favorite tea or coffee. Whether for holiday gifting, casual snacking, or special occasions, these buttery bites are sure to impress!
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Recipe Information
Ingredients
- 226 grams Unsalted butter
- 100 grams Brown sugar (packed)
- 250 grams All-purpose flour
- 30 grams Cornstarch
- 1 teaspoon Fine sea salt
Instructions
Preheat your oven to 160°C (320°F) and line a 9x9 inch square baking pan with parchment paper, leaving a slight overhang for easy removal later.
In a large mixing bowl, cream the unsalted butter and brown sugar together using an electric mixer on medium speed until light and fluffy, approximately 2-3 minutes.
In a separate bowl, whisk together the all-purpose flour, cornstarch, and fine sea salt.
Gradually add the dry ingredients to the butter and sugar mixture, mixing on low speed until just combined. Be careful not to overmix; the dough should be soft but hold its shape.
Transfer the dough to the prepared baking pan. Use your hands or the back of a flat spatula to press it evenly into the pan, ensuring the surface is smooth and level.
Using a sharp knife, lightly score the dough into 24 rectangular or square pieces to make it easier to cut after baking. Prick the surface of each piece a few times with a fork to add the traditional shortbread pattern.
Bake in the preheated oven for 25-30 minutes, or until the edges are lightly golden. Avoid over-baking to keep the shortbread tender.
Remove the pan from the oven and allow the shortbread to cool in the pan for about 10 minutes. Use the parchment paper overhang to lift the shortbread slab out of the pan and transfer it to a cutting board.
While still warm, use a sharp knife to cut along the scored lines. Let the pieces cool completely before storing them in an airtight container.
Enjoy your brown sugar shortbread with a warm cup of tea or coffee!
Nutrition Facts
Calories |
128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.7 g | 10% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 94 mg | 4% | |
| Total Carbohydrate | 13.4 g | 5% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 4.1 g | ||
| Protein | 1.2 g | 2% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 7 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 17 mg | 0% | |
*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.
