Shortbread
Shortbread is a classic Scottish biscuit known for its rich buttery flavor and crumbly texture. This recipe combines butter, sugar, and flours, resulting in a melt-in-the-mouth treat that's easy to make.
Cook time 40 min
Prep time 30 min
Ingredients:
1 cup butter1 tsp vanilla extract
1/2 cup sugar
2 cups all-purpose white wheat flour
1/3 cup white rice flour
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.
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.
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!
Shortbread FAQ:
Bake the shortbread cookies in a preheated oven at 350°F (175°C) for 10-12 minutes. The edges should just begin to turn golden, but the cookies should remain pale in color.
Shortbread cookies are done when the edges are light golden brown. They should feel firm to the touch but still look pale on the surface.
You can substitute white rice flour with cornstarch or another gluten-free flour if necessary. However, this may alter the texture slightly.
Store the cooled shortbread cookies in an airtight container at room temperature. They will stay fresh for up to one week.
Yes, you can freeze shortbread cookies. Place them in an airtight container or freezer bag, and they will keep for up to three months. Thaw at room temperature before serving.
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.
Nutrition per serving
12 ServingsCalories 260kcal
Protein 3.00g
Carbohydrates 27g
Fiber 0.65g
Sugar 9g
Fat 16g
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