Rich Shortbreads
Indulge in the buttery perfection of Rich Shortbreads, a classic treat that's delightfully simple yet irresistibly decadent. Made with just five pantry-friendly ingredients—unsalted butter, caster sugar, all-purpose flour, cornstarch, and a pinch of salt—these melt-in-your-mouth cookies are the epitome of homemade comfort. The dough is effortlessly prepared by creaming butter and sugar before incorporating the dry ingredients for a crumbly, tender texture. Baked to a pale golden hue, these shortbreads deliver a light, crisp bite with rich, velvety undertones. Perfect for pairing with tea or coffee, these timeless cookies are easy to customize with shapes for any occasion, making them a versatile addition to your baking repertoire. Whether you're new to baking or a seasoned pro, this 20-minute prep recipe guarantees bakery-quality results right at home!
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Recipe Information
Ingredients
- 230 grams unsalted butter
- 100 grams caster sugar (superfine sugar)
- 300 grams all-purpose flour
- 50 grams cornstarch (cornflour)
- 1 pinch salt
Instructions
Preheat your oven to 150°C (300°F) and line a baking sheet with parchment paper.
In a large mixing bowl, cream the unsalted butter and caster sugar together using a hand or stand mixer until light and fluffy.
In a separate bowl, sift together the all-purpose flour, cornstarch, and salt.
Gradually add the dry ingredients to the creamed butter and sugar mixture. Mix gently until the dough comes together into a soft, crumbly texture.
Turn the dough out onto a lightly floured surface and knead it a few times until it forms a smooth ball.
Roll the dough out to about 1 cm (0.4 inches) thickness. Cut into desired shapes using cookie cutters or slice into rectangles with a knife.
Place the shortbread pieces onto the prepared baking sheet, leaving a small space between each piece.
Using a fork, lightly prick the surface of each shortbread piece for decoration.
Bake in the preheated oven for 30-35 minutes or until the edges are just starting to turn a pale golden color. Avoid over-baking as these cookies should remain pale.
Remove the shortbreads 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.
Store in an airtight container at room temperature. These shortbreads can be enjoyed for up to a week.
Nutrition Facts
Calories |
3345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.1 g | 257% | |
| Saturated Fat | 115.5 g | 578% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 183 mg | 8% | |
| Total Carbohydrate | 374.4 g | 136% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 100.6 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 374 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.
