English Shortbread
Savor the rich, buttery delight of traditional English Shortbread with this timeless recipe that's as simple as it is irresistible. Made with just five pantry staples—unsalted butter, sugar, all-purpose flour, cornstarch, and a pinch of salt—this classic treat is the epitome of crumbly perfection. With only 15 minutes of prep time, you'll create tender, melt-in-your-mouth shortbread cookies that bake to golden bliss in under 40 minutes. The recipe features decorative fork-pricked tops that not only add a charming touch but ensure even baking. Perfectly paired with a hot cup of tea, these versatile cookies are ideal for holiday gatherings, afternoon snacks, or as a thoughtful homemade gift. Ready in just a few simple steps, this easy English Shortbread recipe ensures bakery-quality results right from your kitchen.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 225 grams unsalted butter
- 100 grams granulated sugar
- 275 grams all-purpose flour
- 50 grams cornstarch
- 1 pinch salt
Instructions
Preheat your oven to 150°C (300°F) and line a baking tray with parchment paper.
In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy. This should take about 2-3 minutes using an electric mixer or a wooden spoon.
Sift the all-purpose flour and cornstarch into the creamed butter mixture. Add a pinch of salt and gently fold the dry ingredients into the wet mixture until it forms a soft dough.
Lightly flour a clean surface and roll out the dough to a thickness of approximately 1 cm (0.4 inches).
Cut the dough into shapes of your choice, such as rectangles, squares, or rounds, and place them on the prepared baking tray. Leave a small amount of space between each piece.
Using a fork, gently prick the surface of each shortbread piece to create a decorative pattern, which also helps with even baking.
Bake in the preheated oven for 35-40 minutes, or until the shortbread is lightly golden around the edges.
Remove the tray from the oven and allow the shortbread to cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
Serve and enjoy with a cup of tea, or store in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 13 mg | 1% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 8.4 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 7 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 24 mg | 1% | |
*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.
