Description
This easy, buttery shortbread cookie recipe comes together quickly. You can use one shortbread recipe to make classic shortbread cookies, or press into a pan to make Scottish shortbread.
Ingredients
- 125g powdered sugar, sifted
- 250g unsalted butter, at room temperature
- 1 tsp vanilla bean paste or vanilla extract (optional)
- 2g (½ tsp) kosher salt (leave out if using salted butter)
- 350g all-purpose flour
- 30g corn starch
Instructions
- Preheat the oven to 320°f / 160°c. Line two sheet pans with parchment paper.
- In the bowl of a stand mixer fitted with with the paddle attachment, or in a medium bowl using a handheld electric mixer, cream together the powdered sugar, butter, and vanilla until light and creamy, 2-3 minutes. Sift together the flour, corn starch and salt if using and add to the bowl, and mix until just incorporated.
- Turn out the dough onto a work surface, press the dough together, and shape into a rectangle log about 3 ½ cm x 6 cm (1.4"x2.3"), squaring off the edges with a bench scraper.
- Using a sharp knife, cut the shortbread into biscuits 1cm (0.4") thick, and arrange on the trays, leaving a little room for spreading.
- Bake the shortbread for 16 to 17 minutes, until set and just beginning to turn golden around the edges. Remove from the oven and leave to cool on the pans, then transfer to a wire rack.
- Store shortbread in an airtight container at room temperature for up to two weeks - best eaten the week that they are made.
Notes
For Scottish shortbread : Preheat the oven to 300°f / 150°c bake. Grease and line a 9" (23cm) square pan with parchment paper, extending it over the edges to form a sling.
Make the dough as directed, then press the mixture into the prepared pan, smoothing down with your hands. Prick with a fork or make a design on the top. Sprinkle with raw sugar if you like, then bake for 50 to 55 minutes until lightly golden. Remove from the oven, leave to cool, then remove from the pan and slice into fingers using a sharp knife.
If you wanted to make shortbread ahead of time, you could freeze the baked cookies in an airtight container for up to a month, then defrost at room temperature. They are definitely much better fresh though, so if you can, make them ahead! For more information on freezing cookies, check out my post on how to freeze cookie dough
To make roll-out shortbread cookies, make the dough as usual, then turn out onto a piece of parchment paper. Shape into a rough rectangle, I like to fold the edges of the paper over to help bring the dough together. Top with another piece of parchment paper. Roll to 6mm thickness (I used rolling pin guides), to about the size of a half sheet of parchment paper.
Keeping the dough between the two pieces of parchment paper, transfer to a sheet pan and chill for at least 2 hours and up to 3 days. Cut out shapes of your choice, then return the cookies to the freezer for 10-15 minutes. Bake at 165°c / 325°f for 12-13 minutes until lightly golden brown around the edges. Leave to cool on the pan. I have used this pretzel cookie cutter, and snowflake plunger cutters also work.