Simple Shortbread
Indulge in the buttery simplicity of this *Simple Shortbread*, a classic recipe that requires just three pantry staples—unsalted butter, granulated sugar, and all-purpose flour. With only 10 minutes of prep time, this timeless treat delivers crumbly, melt-in-your-mouth perfection that's perfect for afternoon tea or holiday platters. The recipe offers versatility, allowing you to press the dough into a pan for even shapes or shape it by hand for a rustic touch. A quick chill before baking ensures crisp edges and a beautifully tender texture, while fork pricks create the signature shortbread design. Baked to a delicate golden hue, these cookies are as elegant as they are effortless. Best of all, they store well, making them a great make-ahead snack or giftable treat!
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Recipe Information
Ingredients
- 226 grams Unsalted butter
- 100 grams Granulated sugar
- 260 grams All-purpose flour
Instructions
Preheat your oven to 160°C (320°F) and line a baking sheet or a 9x9-inch square pan with parchment paper.
In a large mixing bowl, cream together the unsalted butter and granulated sugar until the mixture is light and fluffy. Use a hand mixer, stand mixer, or a wooden spoon for this step.
Gradually sift in the all-purpose flour while mixing on low speed (or gently stirring). Combine until the dough comes together and is smooth, but avoid overmixing.
If shaping by hand, roll the dough into a ball, place it on the parchment-lined baking sheet, and flatten it into a disk about 1–1.5 cm thick. Alternatively, press the dough evenly into the 9x9-inch pan for evenly shaped shortbread squares.
Using a sharp knife, score the dough into desired shapes (squares, rectangles, or wedges) but do not cut all the way through. Prick the surface lightly with a fork to create a classic shortbread look.
Place the prepared dough in the refrigerator to chill for about 15 minutes. This step helps the shortbread maintain its shape during baking.
Bake in the preheated oven for 20-25 minutes, or until the edges just begin to turn a light golden color. Do not let the cookies brown too much, as they should remain pale overall.
Remove the shortbread from the oven and allow it to cool on the baking sheet or in the pan for about 10 minutes. Then use the pre-scored lines to cut it into pieces completely.
Transfer the shortbread pieces to a wire rack to cool completely before serving. They will firm up as they cool.
Serve with tea, coffee, or enjoy on its own. Store leftover shortbread in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
2974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.3 g | 252% | |
| Saturated Fat | 113.4 g | 567% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 36 mg | 2% | |
| Total Carbohydrate | 298.4 g | 109% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 100.6 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 327 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.
