This easy shortbread recipe is no-fuss, melt-in-your-mouth deliciousness. With only four ingredients, this timeless treat is perfect for tea time, as a snack, and even as a homemade gift.
Shortbread
With a crumbly texture and a lovely buttery flavour, shortbread is a classic biscuit that is also easy to make.
Shortbread Tips
- When adding the icing sugar, add it gently and mix slowly at the start to avoid a dust cloud.
- The same applies for when you are adding the cornflour and plain flour. Start slowly and gradually work up speed until the mixture is just combined.
- Check regularly on the shortbread as ovens vary. The slices should be lightly golden, though some do like them a little more browned.
- Don’t overwork the dough. For tender slices mix until just combined.
- Using cold butter means you won’t have to refrigerate the dough before baking.
- If your hands get a little sticky, wet your fingers with a little bit of water or dust them with a little plain flour.
- Pricking the shortbread before baking stops the dough from puffing up and allow it to cook every. Make sure when doing this, you hit the bottom of the pan.
Variations
- Sprinkle the shortbread with 100s and 1000s before baking in the oven.
- Sprinkle with caster sugar before baking.
- Dust with icing sugar after baking.
Storing Shortbread
Keep baked shortbread in an airtight container for up to one month.
Once the cookies are cooled, place in a freezer-safe container and store in the freezer for up to 3 months.
Ingredients for Making Shortbread
To make this shortbread you will need:
- 454g (2 cups) Salted Butter
- 320g (1 cup) Icing Sugar
- 150g (1 Cup) Cornflour
- 450g (3 Cups) Plain Flour
Making Shortbread Slices
Line two 20 x 30cm slice trays with baking paper. Or for a thicker shortbread, you can line on larger tray with baking paper.
Preheat the oven to 150˚C (300˚F).
In a stand mixer, beat the butter and the icing sugar and beat light and fluffy. This step can also be done with a hand mixer in a bowl.
Add the cornflour and the plain flour and mix until a soft dough forms.
Press into the prepared slice trays.
Lightly score out squares with a butter knife or a bench scraper and then prick each slice with a fork a couple of times.
Bake in the oven for around 15 to 20 minutes in the small trays or 25 to 30 minutes in a larger tray. The shortbread should be lightly golden in colour, and crisp.
Remove the shortbread from the oven and cut into slices.
Allow to cool for at least one hour in the oven before removing and completely cooling on the bench.
Making Shortbread Cookies
Line a baking tray with baking paper.
Preheat the oven to 150˚C (300˚F).
In a stand mixer with the paddle attachment, beat the butter and the icing sugar and beat light and fluffy. This step can also be done with a hand mixer in a bowl.
Scrape the bottom and sides of the bowl and then add the cornflour and the plain flour and mix until a soft dough forms.
Use a 1 Tablespoon scoop to measure out balls of dough. Roll these balls between your hands to create a smooth, round ball.
Place the balls on the prepared baking tray, leaving at least 5 cm in between each one.
Lightly flatten each cookie with your palm and then gently press down with a fork.
Bake for 15 to 20 minutes or until the edges are just barely starting to brown.
Allow to cool for at least one hour in the oven before removing and completely cooling on the bench.
More Recipes
- Cacao Nib Shortbread
- Chocolate Weet-Bix Slice
- Chocolate Mousse
- Churros with Hot Chilli Chocolate
- Chocolate Brownies
- Strawberry Coconut Slice
- Choc Chip Cookie Slice
- Monte Carlo Biscuits
Easy Shortbread Recipe
Simple Living. Creative LearningIngredients
- 454 g Salted Butter
- 320 g Icing Sugar
- 150 g Cornflour
- 450 g Plain Flour
Instructions
Shortbread Squares
- Line two 20 x 30cm slice trays with baking paper. Or for a thicker shortbread, you can line on larger tray with baking paper.
- Preheat the oven to 150˚C (300˚F).
- In a stand mixer, beat the butter and the icing sugar and beat light and fluffy. This step can also be done with a hand mixer in a bowl.
- Add the cornflour and the plain flour and mix until a soft dough forms.
- Press into the prepared slice trays.
- Lightly score out squares with a butter knife or a bench scraper and then prick each slice with a fork a couple of times.
- Bake in the oven for around 15 to 20 minutes in the small trays or 25 to 30 minutes in a larger tray. The shortbread should be lightly golden in colour, and crisp.
- Remove the shortbread from the oven and cut into slices.
- Allow to cool for at least one hour in the oven before removing and completely cooling on the bench.
Shortbread Cookies
- Line a baking tray with baking paper.
- Preheat the oven to 150˚C (300˚F).
- In a stand mixer with the paddle attachment, beat the butter and the icing sugar and beat light and fluffy. This step can also be done with a hand mixer in a bowl.
- Scrape the bottom and sides of the bowl and then add the cornflour and the plain flour and mix until a soft dough forms.
- Use a 1 Tablespoon scoop to measure out balls of dough. Roll these balls between your hands to create a smooth, round ball.
- Place the balls on the prepared baking tray, leaving at least 5 cm in between each one.
- Lightly flatten each cookie with your palm and then gently press down with a fork.
- Bake for 15 to 20 minutes or until the edges are just barely starting to brown.
- Allow to cool for at least one hour in the oven before removing and completely cooling on the bench.
Nutrition
Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.
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