Buckingham Palace Shortbread
Experience a taste of royal tradition with this Buckingham Palace Shortbread recipe—a classic treat fit for a queen! Crafted with simple, pantry-friendly ingredients like all-purpose flour, caster sugar, and rich, softened butter, these buttery cookies deliver a melt-in-your-mouth texture that’s enhanced by the optional addition of cornflour for extra softness. With just 20 minutes of prep and baking time, these delicately crisp biscuits are not only quick and easy to make but are also the perfect pairing for an afternoon tea. Shaped into elegant rounds or classic fingers and finished with a charming fork pattern, these shortbread cookies are a timeless indulgence that bring regal sophistication to any occasion.
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Recipe Information
Ingredients
- 225 grams all-purpose flour
- 150 grams unsalted butter, softened
- 75 grams caster sugar
- 25 grams cornflour (optional, for a softer texture)
Instructions
Preheat your oven to 160°C (320°F) or 140°C (284°F) if using a fan oven. Line a baking tray with parchment paper or a silicone baking mat.
In a large mixing bowl, cream the softened butter and caster sugar together until light and fluffy using a wooden spoon or an electric mixer.
Sift the flour and cornflour (if using) into the butter mixture. Stir gently with a spatula or wooden spoon until the dough comes together. Avoid overmixing to ensure a tender shortbread texture.
Turn the dough out onto a lightly floured surface. Using your hands, press it together until it forms a smooth ball. If the dough is too sticky, chill it for 10 minutes in the refrigerator.
Roll the dough out to about 1 cm (½ inch) thickness. Use a round or shaped cookie cutter (5-6 cm in diameter) to cut out the shortbread biscuits and place them on the prepared baking tray. Alternatively, shape the dough into a flat rectangle and cut into fingers.
Prick the top of each shortbread gently with a fork to create a decorative pattern, if desired.
Chill the shaped shortbread in the refrigerator for 10-15 minutes before baking. This helps maintain the shape while baking.
Bake the shortbread in the preheated oven for 18-20 minutes or until the edges are just lightly golden. Do not overbake; the shortbread should still look pale in color.
Remove from the oven and allow the shortbread to cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.
Optional: Dust the cooled shortbread with a light sprinkling of caster sugar for an extra touch of sweetness.
Serve with a cup of tea for the full Buckingham Palace experience. Enjoy!
Nutrition Facts
Calories |
2277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.1 g | 159% | |
| Saturated Fat | 77.3 g | 386% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 328 mg | 109% | |
| Sodium | 26 mg | 1% | |
| Total Carbohydrate | 268.3 g | 98% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 75.6 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 277 mg | 6% | |
*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.
