Traditional shortbread
Discover the delightful simplicity of traditional shortbread with this easy recipe. Made with just sugar, butter, all-purpose flour, and white rice flour, these buttery cookies are perfect for any occasion. Savor the crisp, tender texture and rich flavor that have made shortbread a timeless classic. Whip up a batch today!
- 22 Mar 2025
- Cook time 30 min
- Prep time 20 min
- 8 Servings
- 3 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 44 grams |
| Energy | |
| Calories 210kcal | 11% |
| Protein | |
| Protein 2.51g | 2% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 0.51g | 1% |
| Sugar 6g | 6% |
| Fat | |
| Fat 12g | 14% |
| Saturated 6g | 21% |
| Cholesterol 33mg | - |
| Vitamins | |
| Vitamin A 100ug | 12% |
| Choline 4.64mg | 1% |
| Vitamin B1 0.05mg | 4% |
| Vitamin B2 0.00mg | 0% |
| Vitamin B3 0.34mg | 2% |
| Vitamin B6 0.02mg | 1% |
| Vitamin B9 5ug | 1% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.02mg | 0% |
| Vitamin K 1.01ug | 1% |
| Minerals | |
| Calcium, Ca 7mg | 1% |
| Copper, Cu 0.05mg | 6% |
| Iron, Fe 0.21mg | 2% |
| Magnesium, Mg 8mg | 2% |
| Phosphorus, P 30mg | 2% |
| Potassium, K 33mg | 1% |
| Selenium, Se 3.57ug | 6% |
| Sodium, Na 2.12mg | 0% |
| Zinc, Zn 0.28mg | 3% |
| Water | |
| Water 4.77g | - |
| * 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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