Description
Indulge in the sophisticated, melt-in-the-mouth experience of authentic, buttery shortbread. This classic recipe uses a precise creaming method to achieve a light, sandy texture with a perfect crumbly snap. Ideal for busy weeknights or special occasions, these biscuits represent the pinnacle of home patisserie baking.
Ingredients
250g (8 oz) Salted Butter, softened at room temperature
90g (3/4 cup) Icing Sugar, sifted
300g (2 cups) All-Purpose Flour
Instructions
Preheat your oven to 160C (325F) for standard ovens or 150C (300F) for fan-forced.
Butter and line a 31.5 x 23.5 cm (9 x 13 inch) rectangular pan with baking paper, leaving an overhang.
Beat the softened butter until creamy in a large mixing bowl.
Add the sifted icing sugar and beat until the mixture is light and fully combined.
Add half of the flour and stir until the mixture resembles wet sand.
Incorporate the remaining flour, using your hands to gently bring the dough into a smooth, cohesive ball.
Press the dough evenly into the prepared pan to form a flat, uniform layer.
Smooth the top gently with a small rolling pin or the base of a glass.
Bake for approximately 20-28 minutes until the edges are faintly golden.
Allow the cookies to rest in the cooling oven after baking to lock in the texture.
Notes
Ensure butter is properly softened but not melted to maintain the right dough structure. Pressing the dough too firmly can result in a hard texture; use a light touch to keep the shortbread crumbly. Store in an airtight container at room temperature for up to a week.
- Prep Time: 15
- Cook Time: 28
- Category: Baking
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 5g
- Sodium: 75mg
- Fat: 9g
- Saturated Fat: 6g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg