Traditional shortbread
Traditional shortbread is a buttery, crumbly cookie made with just a few simple ingredients. This recipe guides you through creaming butter and sugar, incorporating flours, and baking to perfection.
Cook time 30 min
Prep time 20 min
Ingredients:
1/4 cup sugar1/2 cup butter
1 cup all-purpose white wheat flour
1/3 cup white rice flour
Welcome to a delightful journey of making Traditional Shortbread! This classic treat is known for its rich, buttery flavor and crumbly texture. With just a few simple ingredients, you can create a batch of delicious shortbread that will impress your friends and family.
Instructions:
Preheat your oven to 325°F (163°C).
Line a baking tray with parchment paper or lightly grease it to prevent the shortbread from sticking.
In a large mixing bowl, cream together the room temperature butter and sugar using a wooden spoon or an electric mixer on medium speed until the mixture is light and fluffy.
In a separate bowl, sift together the all-purpose white wheat flour and white rice flour to combine.
Gradually add the flour mixture to the creamed butter and sugar. Mix on low speed or with a spoon until just combined. The dough will be crumbly but should hold together when pressed.
Transfer the dough to a floured surface and gently knead it until it comes together into a smooth ball. Be careful not to overwork the dough, as this can make the shortbread tough.
Roll the dough out to about 1/4 inch (6mm) thickness. You can use a rolling pin lightly dusted with flour to prevent sticking.
Using a cookie cutter or a knife, cut the dough into your desired shapes. Traditional shortbread is often cut into rectangles or rounds.
Place the shaped dough onto the prepared baking tray, spacing them slightly apart. Optionally, you can prick the surface of each cookie a few times with a fork to create a decorative pattern.
For best results, chill the shaped dough in the refrigerator for about 15-20 minutes before baking. This helps the cookies maintain their shape and texture.
Bake in the preheated oven for 20-25 minutes, or until the shortbread is lightly golden around the edges. Keep an eye on them to ensure they don't overbake.
Remove the baking tray from the oven and allow the shortbread to cool on the tray for 5 minutes. Then, transfer the cookies to a wire rack to cool completely.
Enjoy your traditional shortbread with a cup of tea or coffee. Store any leftovers in an airtight container at room temperature for up to a week.
Congratulations! You've just made a batch of traditional shortbread that is sure to make anyone's day a little brighter. Whether enjoyed with a hot cup of tea or coffee, or simply on its own, this buttery, crumbly treat is a timeless classic for a reason. Enjoy your homemade shortbread!
Traditional shortbread FAQ:
Bake the shortbread in a preheated oven at 325°F (163°C) for 20-25 minutes, or until lightly golden around the edges. Keep an eye on them to avoid overbaking.
The shortbread is done when the edges are lightly golden and the centers remain firm but not browned. A gentle touch on the top should indicate they are set.
Store any leftover shortbread in an airtight container at room temperature. They will remain fresh for up to a week.
You can substitute the all-purpose white wheat flour with a gluten-free blend if needed, but be cautious with ratios. Avoid substituting the rice flour as it helps with texture.
A standard baking tray is recommended for this recipe. Make sure to space the cookies slightly apart as they may spread slightly while baking.
Tips:
- Ensure that your butter is at room temperature before starting the recipe. This makes it easier to mix and helps achieve the perfect texture.
- For an even bake, try to roll out the dough to a consistent thickness. This will help the shortbread cook uniformly.
- Chill the dough for at least 30 minutes before baking. Chilling helps to solidify the butter, which in turn helps to maintain the shape of the shortbread during baking.
- Use a fork to poke holes in the dough before baking. This not only adds to the traditional look but also prevents the shortbread from puffing up unevenly.
- For a special touch, you can sprinkle a little granulated sugar on top of the shortbread before baking or right after they come out of the oven.
Nutrition per serving
8 ServingsCalories 210kcal
Protein 2.51g
Carbohydrates 24g
Fiber 0.51g
Sugar 6g
Fat 12g
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