Utterly Buttery Shortbread from the Cookie Book
Indulge in the blissfully rich and delicate flavor of "Utterly Buttery Shortbread" from *The Cookie Book*. This classic shortbread recipe is a masterclass in simplicity, featuring pure, wholesome ingredients like creamy unsalted butter, caster sugar, and a touch of fine sea salt for perfect balance. Enhanced by the addition of cornstarch, the shortbread achieves an impossibly tender crumb that melts in your mouth with every bite. With just 15 minutes of prep and a low, slow bake, this recipe yields 16 squares of golden, buttery perfection. Ideal for afternoon tea, holiday gifting, or a moment of everyday indulgence, this timeless treat is as easy to make as it is hard to resist. Master the art of homemade shortbread today with this foolproof recipe!
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Recipe Information
Ingredients
- 225 grams unsalted butter
- 100 grams caster sugar
- 280 grams all-purpose flour
- 50 grams cornstarch
- 1 pinch fine sea salt
Instructions
Preheat your oven to 150°C (300°F) and line a 9x9-inch square baking pan with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, cream the unsalted butter and caster sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Sift the all-purpose flour, cornstarch, and sea salt together into a separate bowl to remove lumps, then gradually add the dry mixture to the butter and sugar mixture.
Mix on low speed until the dough begins to come together. Once it forms a soft and smooth dough, stop mixing to avoid overworking it.
Transfer the dough to the lined baking pan and press it evenly into the corners using your hands or the back of a spoon. Prick the surface all over with a fork to prevent bubbling.
Using a sharp knife, score the dough into 16 equal squares or rectangles without cutting all the way through. This will make it easier to break apart later.
Place the pan in the preheated oven and bake for 30-35 minutes, or until the shortbread is a pale golden color and firm to the touch. Avoid over-baking to keep the buttery flavor intact.
Remove the pan from the oven and let the shortbread cool completely in the pan on a wire rack, about 1 hour.
Once cooled, use the scored lines to gently break the shortbread into pieces. Store the shortbread in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
3236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.6 g | 251% | |
| Saturated Fat | 112.9 g | 564% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 179 mg | 8% | |
| Total Carbohydrate | 359.3 g | 131% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 100.6 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 352 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.
