Shortbread cookies are a timeless classic, known for their melt-in-your-mouth texture and rich, buttery flavor. Making shortbread at home is not only simple but also incredibly rewarding. Whether you're looking to impress at a holiday gathering or just seeking a delightful treat to enjoy with tea, this easy shortbread recipe will become a cherished addition to your baking repertoire. Here's how to create these perfect, crumbly biscuits with minimal effort and ingredients.
Ingredients
- 225 grams of unsalted butter (softened at room temperature)
- 100 grams of caster sugar (plus additional for dusting)
- 275 grams of plain flour
- 50 grams of rice flour or cornstarch
- A pinch of salt
- Optional: 1 teaspoon of vanilla extract or zest of one lemon for a twist
Instructions
Preparation
Preheat your oven to 150°C (300°F). Line a baking sheet with parchment paper to ensure the cookies don’t stick.
Step-by-Step Guide
- Blend the Butter and Sugar: Using an electric mixer or a sturdy wooden spoon, cream together the butter and caster sugar until pale and fluffy. This step is crucial as it introduces air into the dough, creating a tender texture.
- Combine the Dry Ingredients: Sift the plain flour, rice flour or cornstarch, and salt into the butter mixture. If you’re opting for a flavored shortbread, now’s the time to add in the vanilla extract or lemon zest.
- Mix to Form Dough: Mix until the ingredients just come together to form a dough. Avoid overworking the dough to keep the shortbread’s crumbly texture.
- Shape the Shortbread:
- Traditional fingers: Roll the dough into a ball, place on a floured surface, and roll out to about 1cm thickness. Cut into fingers or rectangles.
- Rounds or shapes: Alternatively, use cookie cutters for various shapes or a glass to cut out round cookies.
- Petticoat tails: Press the dough into a round fluted tart tin for a decorative presentation.
- Chill the Dough: Refrigerate the shaped dough for at least 30 minutes. This helps maintain the cookies’ shape during baking.
- Bake: Bake in the preheated oven for about 20-25 minutes or until the edges are lightly golden. Remember, shortbread should not brown much.
- Cool and Dust: Allow the shortbread to cool slightly on the tray before transferring to a wire rack. Once cool, dust with a light sprinkling of caster sugar.
⚠️ Note: Do not skip the chilling step as it prevents the cookies from spreading too much in the oven.
Tips for Perfect Shortbread
- Use the best quality butter you can find since the flavor heavily depends on it.
- Ensure the butter is truly soft for easier mixing. Cut into cubes and let it come to room temperature.
- Handle the dough as little as possible to keep it light and crumbly.
- If your shortbread cookies seem to spread too much, add a little more flour to the recipe next time.
- For a glossy finish, try brushing with egg yolk before baking.
Additional Variations
- Chocolate Dipped Shortbread: Once cooled, dip the edge of each biscuit into melted chocolate and allow it to set.
- Herbed or Spicy Shortbread: Incorporate a pinch of finely chopped rosemary, thyme, or ground spices like cinnamon or nutmeg for a savory or festive touch.
- Sandwich Shortbread: Create cookie sandwiches with a rich filling like jam, lemon curd, or chocolate ganache.
🔔 Note: For herbed shortbread, balance the flavors carefully to ensure the herb doesn't overpower the buttery essence.
In summary, this simple shortbread recipe offers a foolproof way to indulge in these traditional British biscuits. With just a few ingredients and easy-to-follow steps, you can master the art of making these perfect crumbly delights. They are as elegant to serve as they are simple to make, and they offer endless opportunities for customization. Embrace the joy of baking and treat yourself or your loved ones to these irresistible shortbread cookies.
Can I make shortbread in advance?
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Yes, shortbread can be made several days in advance. Store them in an airtight container, and they’ll remain fresh. If they soften over time, give them a quick re-bake at a low temperature for a few minutes to crisp up.
How long do shortbread cookies last?
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When stored in an airtight container, they can last up to two weeks at room temperature. However, if refrigerated, they can last even longer, retaining their freshness and flavor.
Can I freeze shortbread dough?
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Absolutely! Freeze the dough after you’ve shaped it. Wrap it well in plastic wrap or place in a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
