There is nothing quite as simple and delicious as a big cup of tea alongside buttery, melt in your mouth shortbread. It’s a classic for a reason, and it could not be easier to make. You only need flour, butter, and sugar and you’re already halfway to your own batch of homemade shortbread. Here is a straightforward recipe to make your own to enjoy all by yourself, or to share with friends if you have any left!
Crispy And Crumbly The Perfect Texture
What You Need
1 cup of butter, at room temperature
1/2 cup sugar
1 teaspoon vanilla extract
2 cups AP flour
1/4 cup cornstarch
1/8 teaspoon kosher salt
A Beloved Classic
What To Do
Prepare a 9×9 inch pan with parchment paper and set aside.
Using a stand or hand mixer, beat the butter until it becomes fluffy, and then slowly start to add the sugar until they’re fully combined. This should take about 2 to 3 minutes. Add in the vanilla and make sure it is fully incorporated.
In a separate bowl, sift together the flour, cornstarch, and salt, whisking it all together until it is smooth, making sure there are no lumps.
Slowly add the dry ingredients to the butter mixture while the mixer is on a low sped. Once all of the ingredients have been incorporated, you should be left with a shaggy dough that may seem crumbly or stiff, which is okay.
Turn the dough out onto a surface that has been dusted with flour and began to knead it until it has formed a unified dough. This can take somewhere between 8 and 10 minutes.
Press the dough into the pan and prick it with a fork. Space out the indentations about one inch in between, then cover the dough with cling wrap and place in the fridge for at least two hours.
A Delicious and Easy To Make Dessert
Chilling the dough allows the butterfat to become firm once again, which is what allows it to achieve that signature crispy and crumbly texture that is so satisfying. This is also when you can sprinkle any toppings on top like sugar for an extra little crisp.
Place the pan into an oven that has been preheated top 325 degrees F and bake for about 35 minutes, until it has turned slightly golden brown. Make sure you do not over bake your shortbread, as this will dry it out.
Remove the finished shortbread from the oven and allow to cool for about 5 minutes in the pan. Cut the shortbread using your indentations as a guide and then allow to cool completely before removing your shortbread from the pan.
You can keep these cookies in a container at room temp for about a week, and if you have any leftovers (which we doubt!) you can freeze them for up to 6 months. Enjoy your delicious shortbread!
Traditional Scottish Shortbread
