Melt N Mix Shortbread
Indulge in the buttery simplicity of Melt N Mix Shortbread, a foolproof recipe that brings classic shortbread to life with minimal effort. Featuring a unique melt-and-mix method, this recipe eliminates the need for creaming butter, streamlining prep to just 15 minutes. The combination of unsalted butter, all-purpose flour, powdered sugar, and a touch of cornstarch creates a melt-in-your-mouth texture that's delicately crumbly and irresistibly tender. A splash of vanilla and a pinch of salt enhance the buttery flavor, while a fork-pressed decorative pattern adds rustic charm. Perfect for afternoon tea, holiday gatherings, or as a delightful homemade gift, this shortbread is baked to golden perfection in just 30 minutes. Store in an airtight container to enjoy these buttery cookies all week long!
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Recipe Information
Ingredients
- 250 grams Unsalted butter
- 100 grams Powdered sugar
- 300 grams All-purpose flour
- 50 grams Cornstarch (or cornflour)
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 150°C (300°F) and line a baking sheet with parchment paper or a silicone baking mat.
In a small saucepan over low heat, melt the unsalted butter until it's completely liquefied. Remove it from the heat and let it cool slightly, but not to the point of solidifying.
In a large mixing bowl, sift together the powdered sugar, all-purpose flour, and cornstarch. Add the salt and mix to combine the dry ingredients evenly.
Pour the melted butter over the dry ingredients. Add the vanilla extract and mix with a wooden spoon or spatula until the dough comes together and has a soft, crumbly texture.
Turn the dough out onto a lightly floured surface. Gently bring it together with your hands into a smooth ball without overworking it.
Roll the dough out to approximately 1 cm (½ inch) thickness. Use a round cookie cutter (or your preferred shape) to cut out cookies, and place them on the prepared baking sheet. Leave about 1-2 cm (½ inch) of space between each cookie.
Using a fork, gently press down on each cookie to create a decorative pattern on the surface.
Bake the shortbread in the preheated oven for 25-30 minutes, or until they are firm to the touch and just starting to turn a pale golden color on the edges.
Remove the shortbread from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, store the shortbread in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
3505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.3 g | 279% | |
| Saturated Fat | 125.5 g | 628% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 554 mg | 185% | |
| Sodium | 637 mg | 28% | |
| Total Carbohydrate | 374.8 g | 136% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 99.0 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 388 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.
