Shortbread depends on butter quality, gentle mixing and a low oven. It is a useful base for citrus zest or restrained spice.
Kitchen safety: Use clean equipment, heat protection and appropriate supervision. Do not taste raw flour-based batter or dough.
Ingredients
- 225 g unsalted butter, softened but not greasy
- 100 g icing sugar, about 3/4 cup plus 2 tablespoons
- 300 g all-purpose flour, about 2 1/3 cups
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla or finely grated citrus zest, optional
Method
- Heat the oven to 160°C / 325°F. Line the pan with parchment.
- Beat butter and icing sugar only until smooth; avoid whipping in excessive air.
- Mix in optional flavouring, then add flour and salt. Stir until a soft crumbly dough forms.
- Press evenly into the pan without compacting aggressively. Prick lightly with a fork and score portions.
- Bake for 30 to 40 minutes, until the surface is pale gold and edges are slightly deeper.
- Re-score while warm, cool in the pan for 15 minutes, then cut and cool completely.
Useful notes
- If the dough is very soft, chill the filled pan for 15 minutes before baking.
- Do not substitute spreadable tub margarine without a recipe designed for it.
- Shortbread firms as it cools.
Storage
Store completely cooled shortbread in an airtight container, separated from moist cookies.
Before serving
Check the texture, temperature and storage conditions. Identify relevant allergens for anyone sharing the dessert, and follow local food-safety guidance.