Shortbread British
Indulge in the timeless charm of traditional British shortbread with this easy, buttery recipe that’s perfect for any occasion. With just four simple pantry staples—softened unsalted butter, caster sugar, plain flour, and a pinch of salt—this classic treat comes together in no time, requiring only 15 minutes of prep. The tender, crumbly texture and delicate sweetness of these golden biscuits are elevated with an optional sprinkle of granulated sugar for added texture. The dough is effortlessly shaped into your preferred forms, making them as delightful to create as they are to eat. Perfectly paired with a cup of tea or served as a dainty dessert, these shortbread cookies are a must-try for fans of classic British baking. Keywords: traditional British shortbread, buttery shortbread recipe, classic biscuit recipe, easy shortbread cookies, crumbly shortbread.
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Recipe Information
Ingredients
- 200 grams unsalted butter, softened
- 100 grams caster sugar
- 300 grams plain all-purpose flour
- 1 pinch salt
- 2 tablespoons granulated sugar (optional, for sprinkling)
Instructions
Preheat your oven to 160°C (320°F) or 140°C (284°F) for fan ovens. Line a baking tray with parchment paper or a non-stick baking mat.
In a large bowl, use a wooden spoon or an electric mixer to cream the softened butter and caster sugar together until light and fluffy.
Sift the plain flour and a pinch of salt into the butter-sugar mixture. Gently combine the ingredients until the mixture forms a soft dough. Avoid over-mixing to keep the shortbread tender.
Place the dough onto a floured surface and gently knead it a couple of times to bring it together. Roll out the dough to about 1 cm (0.4 inches) thickness.
Using a round or rectangular cookie cutter (or any shape of your choice), cut the dough into individual shortbread pieces. Gather the scraps, re-roll, and repeat until all the dough is used.
Carefully place the shortbread pieces onto the prepared baking tray, leaving a little space between each piece.
Optionally, sprinkle the tops of the shortbread with granulated sugar for added texture and sweetness.
Bake in the preheated oven for 20-25 minutes, or until the shortbread is pale golden and firm to the touch. Avoid letting the edges brown too much for a traditional look.
Remove the tray from the oven and allow the shortbread to cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, serve the shortbread with tea or store them in an airtight container for up to a week.
Nutrition Facts
Calories |
3016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.1 g | 212% | |
| Saturated Fat | 103.2 g | 516% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 173 mg | 8% | |
| Total Carbohydrate | 354.3 g | 129% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 126.1 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 301 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.
