True Shortbread
Discover the timeless elegance of "True Shortbread," a classic recipe that celebrates simplicity and rich, buttery flavor. Crafted with just four essential ingredients—softened unsalted butter, granulated sugar, all-purpose flour, and a hint of fine sea salt—this traditional shortbread recipe delivers a delicate, crumbly texture that melts in your mouth. Perfect for baking beginners and seasoned pros alike, the dough is easily shaped into rustic rectangles or rounds before baking to golden perfection. With only 15 minutes of prep time and minimal effort, these buttery delights are an ideal accompaniment to tea, coffee, or a cozy afternoon snack. Whether you’re a fan of heritage recipes or looking to elevate your cookie game, this true shortbread recipe is classic comfort at its finest.
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Recipe Information
Ingredients
- 227 grams unsalted butter, softened
- 100 grams granulated sugar
- 260 grams all-purpose flour
- 1 pinch fine sea salt
Instructions
Preheat your oven to 160°C (325°F). Line a baking tray with parchment paper or a silicone baking mat.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 2-3 minutes using a hand or stand mixer on medium speed.
Gradually sift in the all-purpose flour and add a pinch of fine sea salt. Mix on low speed until the dough comes together. Avoid overmixing to maintain the tender texture of the shortbread.
Transfer the dough to a lightly floured surface and gently knead it into a smooth ball.
Roll out the dough to about 1.25 cm (1/2 inch) thickness. Use a knife or cookie cutter to shape the dough as desired (classic rectangles or rounds are traditional). If using a knife, cut into approximately 4 cm x 6 cm (1.5 x 2.5 inch) rectangles.
Place the shaped dough onto the prepared baking tray, spacing them about 2 cm apart.
Using a fork, gently prick the tops of the shortbread to create an even baking texture and a traditional design.
Chill the tray with the cookies in the refrigerator for 15 minutes to help them hold their shape while baking.
Bake in the preheated oven for 25-30 minutes, or until the edges just begin to turn a light golden color. Do not overbake; the shortbread should not brown significantly.
Remove from the oven and let the shortbread cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 1 week. Enjoy with tea, coffee, or as a simple treat!
Nutrition Facts
Calories |
2958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.7 g | 239% | |
| Saturated Fat | 116.9 g | 585% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 174 mg | 8% | |
| Total Carbohydrate | 298.6 g | 109% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 100.7 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 12.2 mg | 68% | |
| 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.
