Shortbread
Discover the perfect Shortbread recipe with just five simple ingredients: butter, vanilla extract, sugar, all-purpose flour, and white rice flour. These melt-in-your-mouth cookies offer a delightful buttery flavor and a tender, crumbly texture that's perfect for any occasion. Try it today!
- 08 Mar 2025
- Cook time 40 min
- Prep time 30 min
- 12 Servings
- 5 Ingredients
Shortbread is a classic Scottish biscuit that is both simple and delightful. With its rich buttery taste and crumbly texture, it's a favorite treat for many. The key to perfect shortbread lies in using high-quality ingredients and following the steps carefully to achieve that perfect melt-in-the-mouth goodness.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large mixing bowl, beat the room temperature butter with an electric mixer until smooth and creamy.
- Add the sugar and vanilla extract to the butter, and continue to beat until the mixture is light and fluffy.
- In a separate bowl, sift together the all-purpose flour and the white rice flour to remove any lumps and ensure they are well combined.
- Gradually add the combined flours to the butter mixture, mixing on low speed. Continue to mix until the dough starts to come together. Be careful not to overmix; stop as soon as the dough forms.
- Turn the dough out onto a lightly floured surface and knead it gently into a smooth ball.
- Roll out the dough to about 1/4-inch (6mm) thickness. Use a cookie cutter to cut out shapes or simply cut the dough into rectangles with a knife.
- Place the cut-out dough shapes onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies just begin to turn golden. Be careful not to overbake; shortbread should be pale in color.
- Remove the baking sheet from the oven and allow the cookies to cool on the sheet for about 5 minutes.
- Transfer the cookies to a wire cooling rack to cool completely.
- Store the cooled shortbread cookies in an airtight container. They can be kept at room temperature for up to one week.
Tips:
- Make sure the butter is at room temperature for easy mixing.
- Use high-quality vanilla extract for the best flavor.
- For a finer texture, you can sift the flour before mixing.
- Chill the dough before baking to prevent spreading.
- Cut shapes uniformly for even baking.
- Let the shortbread cool completely before handling to avoid crumbling.
Congratulations! You've successfully made delicious shortbread. Perfect for enjoying with a cup of tea or coffee, this delightful treat can also be a wonderful homemade gift for friends and family. Enjoy your homemade shortbread and savor every crumbly bite!
| Nutrition Facts | |
|---|---|
| Serving Size | 55 grams |
| Energy | |
| Calories 260kcal | 13% |
| Protein | |
| Protein 3.00g | 2% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 0.65g | 2% |
| Sugar 9g | 9% |
| Fat | |
| Fat 16g | 18% |
| Saturated 8g | 28% |
| Cholesterol 44mg | - |
| Vitamins | |
| Vitamin A 140ug | 15% |
| Choline 6mg | 1% |
| Vitamin B1 0.07mg | 6% |
| Vitamin B2 0.00mg | 0% |
| Vitamin B3 0.39mg | 2% |
| Vitamin B6 0.02mg | 1% |
| Vitamin B9 6ug | 2% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.02mg | 0% |
| Vitamin K 1.35ug | 1% |
| Minerals | |
| Calcium, Ca 9mg | 1% |
| Copper, Cu 0.06mg | 6% |
| Iron, Fe 0.27mg | 2% |
| Magnesium, Mg 9mg | 2% |
| Phosphorus, P 36mg | 3% |
| Potassium, K 40mg | 1% |
| Selenium, Se 4.50ug | 8% |
| Sodium, Na 2.59mg | 0% |
| Zinc, Zn 0.31mg | 3% |
| Water | |
| Water 6g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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