Quick Shortbread
Indulge in the buttery simplicity of this *Quick Shortbread* recipe, a timeless treat that comes together in just 10 minutes of prep time. With a rich blend of unsalted butter, granulated sugar, and all-purpose flour, this recipe creates a tender, crumbly texture that melts in your mouth. A pinch of salt enhances the flavor, while an optional splash of vanilla adds a subtle hint of sweetness. Perfectly golden in under 25 minutes, this versatile shortbread can be baked in a traditional baking dish or shaped on a sheet pan to suit your preference. Whether enjoyed with afternoon tea, gifted during the holidays, or savored as a midweek snack, these buttery delights are sure to impress. Plus, with minimal ingredients and easy-to-follow instructions, this recipe is perfect for beginners and experienced bakers alike! Keywords: quick shortbread recipe, buttery shortbread, easy shortbread cookies, homemade shortbread.
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Recipe Information
Ingredients
- 227 grams unsalted butter
- 100 grams granulated sugar
- 260 grams all-purpose flour
- 0.5 teaspoons salt
- 1 teaspoons vanilla extract (optional)
Instructions
Preheat your oven to 160°C (320°F) and line a baking sheet or a 9x13-inch baking dish with parchment paper.
In a medium mixing bowl, cream the unsalted butter and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes. You can use a handheld mixer, a stand mixer, or simply a wooden spoon.
Add the vanilla extract (if using) and mix until fully combined.
In a separate bowl, whisk together the all-purpose flour and salt to ensure even distribution.
Gradually add the dry ingredients to the butter and sugar mixture, mixing gently until a soft dough forms. Avoid overmixing.
If using a baking sheet, pat the dough into a rectangle about 1/2 inch thick. For a baking dish, press the dough evenly into the base.
Use a fork to prick the surface of the dough in several places. This helps prevent bubbling during baking.
Bake the shortbread in the preheated oven for 18-22 minutes, or until the edges are lightly golden. Keep a close eye to avoid overbaking.
Remove from the oven and allow the shortbread to cool in the pan for about 10 minutes.
While the shortbread is still warm, use a sharp knife to score it into squares or rectangles. This makes it easier to cut cleanly once fully cooled.
Let the shortbread cool completely before removing from the pan. Store in an airtight container for up to a week.
Nutrition Facts
Calories |
2993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.2 g | 253% | |
| Saturated Fat | 113.9 g | 570% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 503 mg | 168% | |
| Sodium | 1218 mg | 53% | |
| Total Carbohydrate | 298.9 g | 109% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 101.1 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 333 mg | 7% | |
*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.
