Shortbread
This classic shortbread recipe features a rich, buttery flavor with a delightful crumbly texture. It’s easy to make with just a few simple ingredients and perfect for enjoying with tea or coffee.
Cook time 45 min
Prep time 15 min
Ingredients:
1 cup butter1 cup white rice flour
1/2 cup sugar
1 dash salt
Shortbread is a classic and simple cookie known for its rich and buttery texture. This recipe uses just a few basic ingredients to create a delicious treat that pairs perfectly with tea or coffee. Follow these steps to make your own batch of delightful shortbread at home.
Instructions:
Preheat your oven to 325°F (165°C).
Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
In a large mixing bowl, combine the softened butter and sugar. Use an electric mixer on medium speed or a wooden spoon to cream them together until the mixture is light and fluffy. This usually takes about 3-5 minutes.
Gradually add the white rice flour and the dash of salt to the creamed butter and sugar mixture. Mix until the flour is well incorporated and a soft dough forms. You may need to use your hands to bring the dough together if it gets too crumbly.
Transfer the dough to a lightly floured surface. Roll out the dough to about 1/2-inch (1.25 cm) thickness. Use a knife or a cookie cutter to cut the dough into your desired shapes (traditional rectangles or other shapes).
Carefully place the cut dough pieces onto the prepared baking sheet, spacing them about 1 inch apart.
For a firmer texture, you can refrigerate the cut dough on the baking sheet for about 15-20 minutes before baking.
Bake in the preheated oven for about 20-25 minutes, or until the edges of the shortbread are light golden brown. Keep an eye on them as baking times may vary depending on your oven and the thickness of the dough.
Remove the baking sheet from the oven and let the shortbread cool on the sheet for about 5 minutes. Then, transfer the cookies to a wire rack to cool completely.
Once cooled, your shortbread is ready to be served. Enjoy with a cup of tea or coffee!
With just a few simple ingredients and easy steps, you can make delicious, buttery shortbread cookies. Whether you're enjoying them on their own or using them as the base for a dessert, these cookies are sure to become a favorite in your baking repertoire.
Shortbread FAQ:
Bake shortbread cookies in a preheated oven at 325°F (165°C) for about 20-25 minutes, or until the edges are light golden brown. Keep an eye on them as baking times can vary.
Shortbread is done when the edges are a light golden brown and the center is firm to the touch. It should not be overly browned, as it can lead to a dry texture.
You can substitute white rice flour with a similar weight of regular all-purpose flour, but this will alter the texture. For a gluten-free option, consider using a gluten-free flour blend designed for baking.
Store leftover shortbread cookies in an airtight container at room temperature for up to one week. For longer storage, you can freeze them for up to three months.
If your shortbread dough is crumbly, try adding a small amount of softened butter or briefly knead it with your hands to help it come together. Ensure that the butter is well creamed and incorporated during the initial mixing.
Tips:
- Use high-quality butter for the best flavor and texture.
- Ensure your butter is at room temperature to make mixing easier.
- For a finer texture, you can sift the rice flour before adding it to the mixture.
- Chill the dough in the refrigerator for about 30 minutes before baking to help the cookies hold their shape.
- To avoid over-baking, keep a close eye on the cookies and remove them from the oven once they start to turn a light golden brown around the edges.
- If you prefer a different flavor, you can add a teaspoon of vanilla extract or a pinch of cinnamon to the dough.
Nutrition per serving
18 ServingsCalories 150kcal
Protein 0.80g
Carbohydrates 14g
Fiber 0.05g
Sugar 6g
Fat 10g
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